CN109953086A - A kind of Talmy crusty pancake of auxiliary hyperglycemic and preparation method thereof - Google Patents
A kind of Talmy crusty pancake of auxiliary hyperglycemic and preparation method thereof Download PDFInfo
- Publication number
- CN109953086A CN109953086A CN201910183033.7A CN201910183033A CN109953086A CN 109953086 A CN109953086 A CN 109953086A CN 201910183033 A CN201910183033 A CN 201910183033A CN 109953086 A CN109953086 A CN 109953086A
- Authority
- CN
- China
- Prior art keywords
- parts
- talmy
- powder
- crusty pancake
- mulberry leaf
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of Talmy of auxiliary hyperglycemic crusty pancakes, are made of raw material from the following weight: 200-800 parts of tal fibre rice flour, 200-800 parts of wheat flour, 10-50 parts of mulberry leaf powder, 20-100 parts of fructus lycii, 60-140 parts of pumpkin powder, 10 parts of salt, 2.5 parts of yeast powder, 2.5 parts of olecranon bean powder, 200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water, and tal fibre rice flour and wheat flour summation are 1000 parts.The invention also discloses the preparation methods of Talmy crusty pancake.Talmy crusty pancake provided by the invention has resources advantage, plays a driving role to national characters food development, effectively increase the added value of product of Talmy resource using Xinjiang characteristic resource, Kazak's traditional food Talmy as raw material.In addition Talmy crusty pancake provided by the invention has the effect of being substantially reduced blood glucose, can be used to assist in the treatment of diabetes caused by hyperglycemia, enrich the kind of crusty pancake.
Description
Technical field
The present invention relates to the Talmy of food technology field more particularly to a kind of auxiliary hyperglycemic crusty pancakes and preparation method thereof.
Background technique
Talmy (Panicum miliaceum L.) is a kind of tradition that Kazak ethnic population, the Mongols people are liked
Food, the Talmy golden yellow color after frying, such as the millet that we often eat, it is process by broom corn millet in fact,
Namely broom corn millet rice.Its golden yellow color, full grains are grass family, broomcorn millet race, broomcorn millet subtribe, Panicum, also known as millet.Talmy is rich in
Starch, fat, vitamin and several mineral materials.Wherein ripe Talmy content of starch is about 70%.The millet egg for the output that shells
White matter content about 12%, reaches as high as 14% or more, wherein the content of 8 kinds of amino acid needed by human is above wheat etc., especially
It is methionine.Content in every 100g wheat is 140mg, and Talmy is that one times of wheat is mostly 299mg.It is well known that insatiable hunger
It is fatty acid necessary to human body with fatty acid, and human body intake unsaturated fatty acid is conducive to alleviate internal excess cholesterol,
The effects of alleviating cardiac muscle and artery sclerosis.Talmy content of fatty acid is higher, and unsaturated fatty acid content is up to 96.8%, sugar
Divide content low, be suitble to, adjustable blood fat and blood pressure edible with diabetic population, nutritive value is high.Talmy is mainly put at present
In buttered tea eat, in the market as the product of raw material almost without, constrain the plantation and deep processing process of Talmy, because
And reinforce the research and development to tal fibre rice product, the processing and utilization for expanding Talmy is very necessary.
Reasons, the quantity of diabetic such as the increasingly increase and aging aggravation of obese people are also increasing rapidly
, the distribution of diabetes third position after intentions cranial vascular disease, tumour.Diabetes (Diabetes mellitus, DM)
Be due to internal insulin deficit or insulin the sugar caused by the physiological action that target cell cannot bring into normal play, albumen,
A kind of syndrome of fat metabolic disturbance.Diabetes generally can be divided into type-1 diabetes mellitus, type-2 diabetes mellitus and other diabetes,
In up to type-2 diabetes mellitus.Type-2 diabetes mellitus is a kind of chronic, general metabolism disease, shows as insulin secretion and lacks relatively
Weary or insulin resistance.With the improvement of living standards, universal and human longevity the extension of Western lifestyle, diabetes
Disease incidence rises steadily, and shows according to clinical statistics, in patients with NIDDM, dies of about the 75.2% of cardiovascular and cerebrovascular complications
People, about 25% people of diabetic nephropathy occurs, diabetes have become the 3rd serious Chronic Non-Communicable Diseases.Face at present
Hypoglycemic drug, the only several drugs few in number such as insulin used in bed, and only injection is just effective, and there are no one
A drug that can cure diabetes completely.All hypoglycemic drugs, also only regulating and controlling blood sugar, furthermore these drugs are all deposited
In certain limitation and adverse reaction, even very serious reaction can lead to hypoglycemia, lactic acidosis etc..And
Natural hypoglycemic food has from a wealth of sources, Small side effects, and lower-price characteristic is easy to be received by ordinary people, is daily guarantor
Best means that are strong, self raising.Therefore, part staple food is replaced to become a kind of feasible diet habit with natural hypoglycemic food
It is used.
" crusty pancake " is the featured delicious food and a kind of Xinjiang various nationalities food the most favorite in Xinjiang, is known as " Xinjiang one is exhausted ".
Crusty pancake is using wheat flour, corn flour or sorghum flour as raw material, and a kind of flour cake made of adding a little salt water and yeast to be baked, is Uygur
One of traditional staple food of race occupies important position in the cooking culture of ancient Xinjiang ancients.But the research in relation to craming food into one's mouth at present
Less, type and taste are single, and are not suitable for making diabetes patient mostly edible because it contains corn flour etc..Therefore, how to make
It makes a kind of different taste and the crusty pancake for being conducive to reduce after patients with diabetes mellitus blood glucose is particularly significant.
Summary of the invention
The first purpose of this invention is to provide a kind of auxiliary drop blood to solve the disadvantage that the above-mentioned prior art and deficiency
The Talmy crusty pancake of sugar.
A second object of the present invention is to provide the preparation methods of above-mentioned Talmy crusty pancake.
To reach first purpose, the present invention is achieved by the following technical solutions:
A kind of Talmy crusty pancake of auxiliary hyperglycemic, is made of raw material from the following weight: 200-800 parts of tal fibre rice flour, small
200-800 parts of flour, 10-50 parts of mulberry leaf powder, 20-100 parts of fructus lycii, 60-140 parts of pumpkin powder, 10 parts of salt, 2.5 parts of yeast powder,
2.5 parts of olecranon bean powder, 200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water, and tal fibre rice flour and wheat flour summation
It is 1000 parts.
Preferably, the Talmy crusty pancake of the auxiliary hyperglycemic, the raw material is in parts by weight are as follows: and 400 parts of tal fibre rice flour, wheat
600 parts of powder, 50 parts of mulberry leaf powder, 100 parts of fructus lycii, 100 parts of pumpkin powder, 10 parts of salt, 2.5 parts of yeast powder, 2.5 parts of olecranon bean powder,
200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water.
To reach second purpose, the present invention is achieved by the following technical solutions:
A kind of preparation method of the Talmy crusty pancake of auxiliary hyperglycemic, specifically uses following steps:
(1) Talmy, mulberry leaf pulverize and sieve, and cleaning dry, pulverize, and then pack, is spare；
(2) fructus lycii is stayed overnight according to the ratio addition hot-water soak of 1:9, is beaten within second day, 4 DEG C spare；
(3) onion (200g) is shredded, is put in the drinking water of about 500mL, boils ten minutes or so, be put into 5g's
Chinese prickly ash particle impregnates, is cooling, and filtering removal onion and Chinese prickly ash particle obtain onion pepper water；
(4) by ready tal fibre rice flour, wheat flour, mulberry leaf powder, pumpkin powder, fructus lycii, salt, yeast powder, olecranon bean powder, Huang
Oil, naan modifying agent, onion pepper water mix in proportion, and will carry out provocation with good dough；
(5) by the dough rolling fermented to the dough sheet that thin and thick is uniform, form is smooth, surface is smooth, quality is fine and smooth；
(6) equably smear a small amount of edible oil on warmed-up baking tray, after dough sheet is put into baking tray, then baking tray is put
Enter in the oven after being preheated, bake about 40-50min, takes out baking tray.
Preferably, in the step (1) tal fibre rice flour and mulberry leaf powder cross 80 meshes be made.
Preferably, onion pepper water described in the step (3) is ready-to-use.
Preferably, provocation condition described in the step (4) is 37 DEG C, 40 minutes.
Preferably, baking temperature described in the step (6) is to get angry 190 DEG C, lower fiery 190 DEG C.
Compared with prior art, the present invention having the advantage that
1, Talmy crusty pancake provided by the invention is using Xinjiang characteristic resource, Kazak's traditional food Talmy as raw material, tool
There is resources advantage, play a driving role to national characters food development, effectively increases the added value of product of Talmy resource.
2, Talmy crusty pancake provided by the invention has the effect of being substantially reduced blood glucose, can be used to assist in the treatment of hyperglycemia and draw
The diabetes risen.The crusty pancake is aided with mulberry leaf and fructus lycii, pumpkin develops auxiliary hyperglycemic crusty pancake, enrich crusty pancake using Talmy as raw material
Kind.
In order to better understand and implement, the invention will now be described in detail with reference to the accompanying drawings.
Detailed description of the invention
Fig. 1 is influence of the different amounts of tal fibre rice flour to Talmy crusty pancake alcohol extract DPPH clearance rate
Fig. 2 is influence of the different amounts of tal fibre rice flour to Talmy crusty pancake water extract DPPH clearance rate
Fig. 3 is the corresponding Talmy crusty pancake alcohol/water extract IC of different amounts of tal fibre rice flour50Value
Fig. 4 is influence of the different amounts of mulberry leaf powder to Talmy crusty pancake alcohol extract DPPH clearance rate
Fig. 5 is influence of the different amounts of mulberry leaf powder to Talmy crusty pancake water extract DPPH clearance rate
Fig. 6 is the corresponding Talmy crusty pancake alcohol/water extract IC50 value of different amounts of mulberry leaf powder
Fig. 7 is that different amounts of mulberry leaf powder influences Talmy crusty pancake alpha-glucosaccharase enzyme inhibition rate
Fig. 8 is influence of the different amounts of fructus lycii to Talmy crusty pancake alcohol extract DPPH clearance rate
Fig. 9 is influence of the different amounts of fructus lycii to Talmy crusty pancake water extract DPPH clearance rate
Figure 10 is the corresponding Talmy crusty pancake alcohol/water extract IC50 value of different amounts of fructus lycii
Figure 11 is that different amounts of fructus lycii influences Talmy crusty pancake alpha-glucosaccharase enzyme inhibition rate
Figure 12 is influence of the different amounts of pumpkin powder to Talmy crusty pancake alcohol extract DPPH clearance rate
Figure 13 is influence of the different amounts of pumpkin powder to Talmy crusty pancake water extract DPPH clearance rate
Figure 14 is the corresponding Talmy crusty pancake alcohol/water extract IC of different amounts of pumpkin powder50Value
Figure 15 is that different amounts of pumpkin powder influences Talmy crusty pancake alpha-glucosaccharase enzyme inhibition rate
Figure 16 is influence of the fructus lycii additive amount to Talmy crusty pancake DPPH clearance rate in experiment of single factor
Figure 17 is that fructus lycii additive amount influences Talmy crusty pancake alpha-glucosaccharase enzyme inhibition rate in experiment of single factor
Figure 18 is influence of the mulberry leaf powder additive amount to Talmy crusty pancake DPPH clearance rate in experiment of single factor
Figure 19 is that mulberry leaf powder additive amount influences Talmy crusty pancake alpha-glucosaccharase enzyme inhibition rate in experiment of single factor
Figure 20 is influence of the pumpkin powder additive amount to Talmy crusty pancake DPPH clearance rate in experiment of single factor
Figure 21 is that pumpkin powder additive amount influences Talmy crusty pancake alpha-glucosaccharase enzyme inhibition rate in experiment of single factor
Figure 22 is that each group drosophila content of triglyceride compares in drosophila experiment
Figure 23 is that each group drosophila total protein content compares in drosophila experiment
Figure 24 is that each group drosophila content of trehalose compares in drosophila experiment
Figure 25 is each group drosophila MDA comparision contents in drosophila experiment
Figure 26 is each group drosophila SOD comparision contents in drosophila experiment
Specific embodiment
The material that the present invention uses: tal fibre rice flour, one powder of Tianshan Mountains wheat flour speciality, by the industry of Xinjiang A Erman halal food
Group Co., Ltd provides；Butter, yeast powder are from Angel Yeast Co., Ltd；Mulberry leaf, fructus lycii, pumpkin powder, olecranon
Bean powder, salt, naan modifying agent etc. are from local market.
Reagent of the present invention: sodium alginate is provided by Shandong Jie Jing Group Plc；Petroleum ether is point
Analyse it is pure, by Tianjin Bei Lian fine chemicals development corporation, Ltd. provide；1,1- diphenyl -2- picryl hydrazine (DPPH) is analysis
It is pure；Dehydrated alcohol is that analysis is pure, derives from Tianjin Yong Sheng Fine Chemical Co., Ltd.
Equipment of the present invention is as shown in table 1:
1 equipment nomenclature of table
What all material, reagent and the instrument selected in the present invention were all well known in the art, but reality of the invention is not limited
It applies, other some reagents well known in the art and equipment are applied both to the implementation of following implementation of the present invention.
In the present invention, using following index and its measuring method:
1, Talmy crusty pancake sensory evaluation:
According to experimental formula, corresponding product is produced according to process flow.In conjunction with the apparent state of crusty pancake, color, mouthfeel and
The characteristics of 4 flavor, tissue aspects, weighting sensory evaluation scores table is made, is shown in Table 2.The student for randomly selecting 8 Majors of Food is
Sensory evaluation scorer evaluates product using comprehensive evaluation.
The crusty pancake sense organ evaluating meter of table 2
2, the measurement of crusty pancake antioxidant activity in vitro:
(1) processing of sample: Talmy crusty pancake is crushed with pulverizer, crosses 40 meshes, with the petroleum ether (boiling of 2-3 times of volume
30-60 DEG C of journey) it impregnates and stands overnight degreasing, removal petroleum ether is filtered, sample is left and taken, dries at room temperature spare.It weighs quantitative
Sample, required certain density sample liquid is configured to distilled water, for use.
(2) DPPH determining free radicals: 96 orifice plates are added in 3:1 by volume for DPPH solution and sample solution.Sample
(A0): 150uLDPPH solution and 50uL sample solution；Control group (A1): 120uL dehydrated alcohol+30uL sample solution+
50uLDPPH solution, using distilled water as blank control (A2): 150uL sample solution+50uL dehydrated alcohol.Experiment has been investigated anti-
When answering 37 DEG C of temperature, 96 orifice plates be put into microplate reader oscillation 1min, be protected from light colour developing 30min after 517nm place reading OD value, and according to
Formula calculates DPPH clearance rate, and calculation formula is as follows:
DPPH clearance rate (%)=[1- (A1-A2)/A0] × 100%
3, inhibit alpha-glucosaccharase enzyme test
It is carried out referring to PNPG method, alpha-glucosaccharase enzymatic PNPG hydrolysis discharges paranitrophenol (PNP).Pass through detection
The amount of 405nm PNP calculates alpha-glucosidase activity.In 96 orifice plates, the 40 μ L of sample solution of various concentration is added,
After 0.355mg/mL alpha-glucosidase 40 μ L, 50 DEG C of heat preservation 5min, 20 μ L of 0.7549mg/mL PNPG solution, reaction is added
30min is terminated with 100 μ L of 0.1mol/L Na2CO3 solution and is reacted.Blank control replaces test liquid with buffer.By reaction solution
It is placed under microplate reader 405nm wavelength and measures absorbance, each sample makees 3 parallel tests simultaneously.
The calculation formula of inhibition of enzyme activity rate is as follows:
Inhibition of enzyme activity rate=[ABlank-(ASample-ABackground)]/ABlank× 100%
ABlank: the absorption value after sample to be tested reaction is not added；ASample: the absorption value after sample to be tested reaction is added；ABackground: only
Add the absorption value of sample to be tested.
4, comprehensive scoring method:
Comprehensive scoring method is first to score respectively by the evaluation criterion of different indexs single evaluation index, is then used
Weighting summation acquires total score.It is free that the application is related to sensory evaluation scores, DPPH when determining the optimization formula of auxiliary hyperglycemic crusty pancake
3 evaluation indexes of rejection ability of base Scavenging activity, alpha-glucosidase, wherein DPPH free radical scavenging ability and α-grape
The numerical value of the rejection ability two indices of glycosidase is bigger, and the hypoglycemic effect of crusty pancake is better, so the comprehensive score of setting crusty pancake is public
Formula is as follows: comprehensive score formula are as follows: and the inhibition of Y=DPPH free radical scavenging ability score value × 0.4+ alpha-glucosidase ×
0.4+ sensory evaluation score value × 0.2.
It scores in formula, each result score is the nondimensionalization value obtained after nondimensionalization.
Nondimensionalization formula are as follows: X=100 × (Xi-Xmin)/(Xmax-Xmin)
Wherein: X is nondimensionalization value；XiFor actually measured value；XmaxMaximum value in actually measured value is corresponded to for the index；
XminMinimum value in actually measured value is corresponded to for the index.
5, the detection of drosophila experimental index and method:
Index: content of trehalose, content of triglyceride, total protein content, SOD, MDA
Method: it is measured with existing corresponding reagent box in the market
Data statistics and processing: data indicate that variance analysis uses SPSS17.0for Windows software, with p with x ± s
< 0.05 is with statistical significance.
Embodiment 1
The present invention provides a kind of Talmy crusty pancake of auxiliary hyperglycemic, is made of raw material from the following weight: tal fibre rice flour 400
Part, 600 parts of wheat flour, 50 parts of mulberry leaf powder, 100 parts of fructus lycii, 100 parts of pumpkin powder, 10 parts of salt, 2.5 parts of yeast powder, olecranon bean powder
2.5 parts, 200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water.
Embodiment 2
The present invention provides a kind of Talmy crusty pancake of auxiliary hyperglycemic, is made of raw material from the following weight: tal fibre rice flour 200
Part, 800 parts of wheat flour, 50 parts of mulberry leaf powder, 100 parts of fructus lycii, 100 parts of pumpkin powder, 10 parts of salt, 2.5 parts of yeast powder, olecranon bean powder
2.5 parts, 200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water.
Embodiment 3
The present invention provides a kind of Talmy crusty pancake of auxiliary hyperglycemic, is made of raw material from the following weight: tal fibre rice flour 800
Part, 200 parts of wheat flour, 50 parts of mulberry leaf powder, 100 parts of fructus lycii, 100 parts of pumpkin powder, 10 parts of salt, 2.5 parts of yeast powder, olecranon bean powder
2.5 parts, 200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water.
Embodiment 4
The present invention provides a kind of Talmy crusty pancake of auxiliary hyperglycemic, is made of raw material from the following weight: tal fibre rice flour 400
Part, 600 parts of wheat flour, 10 parts of mulberry leaf powder, 100 parts of fructus lycii, 100 parts of pumpkin powder, 10 parts of salt, 2.5 parts of yeast powder, olecranon bean powder
2.5 parts, 200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water.
Embodiment 5
The present invention provides a kind of Talmy crusty pancake of auxiliary hyperglycemic, is made of raw material from the following weight: tal fibre rice flour 400
Part, 600 parts of wheat flour, 50 parts of mulberry leaf powder, 20 parts of fructus lycii, 100 parts of pumpkin powder, 10 parts of salt, 2.5 parts of yeast powder, olecranon bean powder
2.5 parts, 200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water.
Embodiment 6
The present invention provides a kind of Talmy crusty pancake of auxiliary hyperglycemic, is made of raw material from the following weight: tal fibre rice flour 400
Part, 600 parts of wheat flour, 50 parts of mulberry leaf powder, 100 parts of fructus lycii, 60 parts of pumpkin powder, 10 parts of salt, 2.5 parts of yeast powder, olecranon bean powder
2.5 parts, 200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water.
Embodiment 7
The present invention provides a kind of Talmy crusty pancake of auxiliary hyperglycemic, is made of raw material from the following weight: tal fibre rice flour 400
Part, 600 parts of wheat flour, 50 parts of mulberry leaf powder, 100 parts of fructus lycii, 140 parts of pumpkin powder, 10 parts of salt, 2.5 parts of yeast powder, olecranon bean powder
2.5 parts, 200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water.
Embodiment 8
The preparation method of the Talmy crusty pancake of auxiliary hyperglycemic described in above-mentioned series embodiment, specifically uses with step system
It is standby:
(1) Talmy, mulberry leaf crushed 80 meshes, and cleaning dry, pulverize, and then pack, is spare；
(2) fructus lycii is stayed overnight according to the ratio addition hot-water soak of 1:9, is beaten within second day, 4 DEG C spare；
(3) onion (200g) is shredded, is put in the drinking water of about 500mL, boils ten minutes or so, be put into 5g's
Chinese prickly ash particle impregnates, is cooling, and filtering removal onion and Chinese prickly ash particle obtain onion pepper water, ready-to-use；
(4) by ready tal fibre rice flour, wheat flour, mulberry leaf powder, pumpkin powder, fructus lycii, salt, yeast powder, olecranon bean powder, Huang
Oil, naan modifying agent, onion pepper water mix in proportion, and will carry out provocation with good dough, and condition is 37 DEG C, 4 hours；
(5) by the dough rolling fermented to the dough sheet that thin and thick is uniform, form is smooth, surface is smooth, quality is fine and smooth；
(6) equably smear a small amount of edible oil on warmed-up baking tray, after dough sheet is put into baking tray, then baking tray is put
Enter in the oven after being preheated, baking temperature is to get angry 190 DEG C, lower fiery 190 DEG C, bakes about 40-50min, takes out baking tray.
Embodiment 9
Talmy crusty pancake sensory evaluation analysis:
According to experimental formula, corresponding product is produced according to process flow.In conjunction with the apparent state of crusty pancake, color, mouthfeel and
The characteristics of 4 flavor, tissue aspects, weighting sensory evaluation scores table is made, is shown in Table 3.The student for randomly selecting 8 Majors of Food is
Sensory evaluation scorer evaluates product using comprehensive evaluation.
The crusty pancake sense organ evaluating meter of table 3
Embodiment 10
Primary Study Talmy, mulberry leaf powder, fructus lycii, pumpkin powder additive amount to it is hypoglycemic crusty pancake effect influence:
(1) influence of the tal fibre rice flour proportion to crusty pancake characteristic
Using the scavenging ability of DPPH free radical of crusty pancake as inspection target, compareed with basis crusty pancake, based on mixed powder 100g, tower
The ratio of that rice flour and wheat flour is respectively set as five levels of 0:100,20:80,40:60,60:40,80:20, according to reality
The method for applying example 8 bakes system crusty pancake, measure DPPH clearance rate and water mention, alcohol extracting IC50Value, the results are shown in Table 4.
Table 4 not the crusty pancake sensory evaluation score of Talmy made of same amount Talmy powder and water mention, alcohol extracting IC50Value
By Fig. 1-Fig. 3 and table 4 it is found that being compared with VC, the DPPH free radical of the crusty pancake of addition 40% Talmy production
Base Scavenging activity is best, i.e. water extract IC50Value=2.978, alcohol extract IC50Value=1.096, sensory evaluation highest scoring are 90
Point.Therefore the crusty pancake of 40% Talmy of selection addition carries out subsequent accessory formula research.
(2) influence of the mulberry leaf powder additive amount to crusty pancake characteristic
Mulberry leaf powder additive amount is successively set to 0.3%, 0.5%, 0.7%, 1%, 1.5% 5 level, tal fibre rice flour
Ratio with wheat flour is 40:60, bakes system crusty pancake according to the method for embodiment 8, measures DPPH clearance rate, water mentions, alcohol extracting
IC50Value and alpha-glucosaccharase enzyme inhibition activity index.
The different mulberry leaf powder additive amounts of table 5 cram food into one's mouth sensory evaluation score to Talmy and water mentions, alcohol extracting IC50Value
By Fig. 4-Fig. 7 and table 5 it is found that comparing with VC, the mulberry leaf Talmy for adding 3% is cramed food into one's mouth to alpha-glucosidase
Clearance rate highest, IC50It is worth minimum, i.e. water extract IC50Value=4.338, alcohol extract IC50It is worth=2.026 sensory evaluation highest scorings
It is 92 points.Therefore selection 3% mulberry leaf of addition carry out subsequent accessory formula research to crusty pancake.
(3) influence of the fructus lycii additive amount to crusty pancake characteristic
Fructus lycii additive amount is successively set to 3%, 6%, 9%, 12%, 15% 5 level, tal fibre rice flour and wheat flour
The ratio of powder is 40:60, bakes system crusty pancake according to the method for embodiment 8, measures DPPH clearance rate, water mentions, alcohol extracting IC50Value and α-
Glucosidase inhibitory active index.
The sensory evaluation score and water that the different fructus lycii additive amounts of table 6 cram food into one's mouth to Talmy mention, alcohol extracting IC50Value
By Fig. 8-Figure 11 and table 6 it is found that the DPPH clearance rate highest of 6% fructus lycii Talmy crusty pancake is added, to α-Portugal
The clearance rate of polyglycoside enzyme is maximum, i.e. water extract IC50Value=5.327, alcohol extract IC50It is worth=4.094 sensory evaluation highest scorings
It is 92 points.Therefore selection 6% fructus lycii of addition carries out subsequent accessory formula research to crusty pancake.
(4) influence of the pumpkin powder additive amount to crusty pancake characteristic
Pumpkin powder additive amount is successively set to 30%, 25%, 20%, 15%, 10% 5 level, tal fibre rice flour with it is small
The ratio of wheat flour is 40:60, bakes system crusty pancake according to the method for embodiment 8, measures DPPH clearance rate, water mentions, alcohol extracting IC50Value
And alpha-glucosaccharase enzyme inhibition activity index.
The different pumpkin powder additive amounts of table 7 cram food into one's mouth sensory evaluation score to Talmy and water mentions, alcohol extracting IC50Value
By Figure 12-Figure 15 and table 7 it is found that the crusty pancake DPPH clearance rate highest of 10% pumpkin Talmy is added, to α-
The clearance rate of glucuroide is maximum, i.e. water extract IC50Value=3.084, alcohol extract IC50It is worth=10.64 sensory evaluation scores most
A height of 92 points.Therefore selection 10% pumpkin powder of addition carries out subsequent accessory formula research to crusty pancake.
Embodiment 11
Auxiliary hyperglycemic crusty pancake formula experiment of single factor:
Using DPPH clearance rate, the inhibiting effect of alpha-glucosidase and sensory evaluation as index, using comprehensive scoring method,
The most suitable additive amount of mulberry leaf powder, fructus lycii, pumpkin powder is determined respectively.It is formulated based on following table.
8 base stock of table bakes percentage (g)
(1) influence of the fructus lycii additive amount to crusty pancake sense organ and effect
The effect that fructus lycii additive amount crams food into one's mouth to auxiliary hyperglycemic: tal fibre rice flour 40g, flour 60g, onion pepper water 70g, salt
1g, yeast powder 0.5g, olecranon bean powder 8g, butter 20g, naan modifying agent 0.5g, mulberry leaf powder 3g, pumpkin powder 10g, fructus lycii additive amount
Respectively 2g, 4g, 6g, 8g, 10g, through be made after face, fermentation, roll-in, baking, cooling and shaping auxiliary hyperglycemic crusty pancake, then with
DPPH clearance rate, the inhibiting effect of alpha-glucosidase and sensory evaluation are index, determine fructus lycii using comprehensive scoring method
Most suitable additive amount.
Combined influence of the 9 fructus lycii additive amount of table to crusty pancake
Note: each result is data before nondimensionalization in table, and comprehensive score is data after nondimensionalization.
By table 9 and Figure 16,17 it is found that the comprehensive score of Talmy crusty pancake reaches maximum when fructus lycii additive amount is 8%.Therefore
Selection 8% fructus lycii of addition carries out subsequent accessory formula research to crusty pancake.
(2) influence of the mulberry leaf powder additive amount to crusty pancake sense organ and effect
The effect that mulberry leaf additive amount crams food into one's mouth to auxiliary hyperglycemic: tal fibre rice flour 40g, flour 60g, onion pepper water 70g, salt
1g, yeast powder 0.5g, olecranon bean powder 8g, butter 20g, naan modifying agent 0.5g, fructus lycii 8g, pumpkin 10g, mulberry leaf additive amount difference
For 1g, 2g, 3g, 4g, 5g, through with auxiliary hyperglycemic crusty pancake is made after face, fermentation, roll-in, baking, cooling and shaping, then with
DPPH clearance rate, the inhibiting effect of alpha-glucosidase and sensory evaluation are index, determine mulberry leaf using comprehensive scoring method
Most suitable additive amount.
Combined influence of the 10 mulberry leaf powder additive amount of table to crusty pancake
Note: each result is data before nondimensionalization in table, and comprehensive score is data after nondimensionalization.
By table 10 and Figure 18,19 it is found that the comprehensive score of Talmy crusty pancake reaches maximum when mulberry leaf powder additive amount is 4%.
Therefore selection 4% mulberry leaf powder of addition carries out subsequent accessory formula research to crusty pancake.
(3) determination of influence of the most suitable additive amount of pumpkin powder to crusty pancake sense organ and effect
The effect that pumpkin powder additive amount crams food into one's mouth to auxiliary hyperglycemic: tal fibre rice flour 40g, flour 60g, onion pepper water 70g, food
Salt 1g, yeast powder 0.5g, olecranon bean powder 8g, butter 20g, naan modifying agent 0.5g, fructus lycii 8g, mulberry leaf 4g, pumpkin additive amount point
Not Wei 6g, 8g, 10g, 12g, 14g, through be made after face, fermentation, roll-in, baking, cooling and shaping auxiliary hyperglycemic crusty pancake, then with
DPPH clearance rate, the inhibiting effect of alpha-glucosidase and sensory evaluation are index, determine pumpkin using comprehensive scoring method
Most suitable additive amount.
Combined influence of the 11 pumpkin powder additive amount of table to crusty pancake
Note: each result is data before nondimensionalization in table, and comprehensive score is data after nondimensionalization.
By table 11 and Figure 20,21 it is found that the comprehensive score of Talmy crusty pancake reaches maximum when pumpkin powder additive amount is 10%.
Therefore selection 10% pumpkin powder of addition carries out subsequent accessory formula research to crusty pancake.
Embodiment 12
Auxiliary hyperglycemic crusty pancake formula orthogonal optimization test:
On the basis of experiment of single factor, using the sensory evaluation scores of auxiliary hyperglycemic crusty pancake and DPPH clearance rate as inspection target,
Using L9(34) orthogonal test, investigate three fructus lycii additive amount (A), mulberry leaf powder additive amount (B) and pumpkin powder additive amount (C) factors
Influence to auxiliary hyperglycemic crusty pancake determines the optimization formula of auxiliary hyperglycemic crusty pancake.Orthogonal test designs table is as shown in table 12, test
As a result as shown in table 13, table 14 and table 15 are analyzed sensory evaluation score contrast and to DPPH clearance rate variance point respectively
Analysis.
12 L of table9(34) orthogonal test designs table
Table 13 is formulated L9(34) orthogonal optimization test result table
Table 14 is to sensory evaluation score variance analytical table
Table 15 is to DPPH clearance rate analysis of variance table
As shown in Table 13, the influence sequence with crusty pancake to sensory evaluation score is C > B > A, pumpkin powder 10% > mulberry leaf of additive amount
Powder 5% > additive amount of additive amount fructus lycii 10%；The influence sequence cramed food into one's mouth to DPPH clearance rate is A > B > C, i.e. fructus lycii additive amount 10%
> mulberry leaf powder 4% > pumpkin powder of additive amount additive amount 14%；The optimization of C/C composites of auxiliary hyperglycemic crusty pancake preparation process is A3B3C1、
A3B2C3。
By table 14 and 15 inspection result of table it is found that the organoleptic quality that mulberry leaf powder, fructus lycii, pumpkin powder cram food into one's mouth to auxiliary hyperglycemic does not have
It has a significant impact；And the DPPH clearance rate that fructus lycii crams food into one's mouth on auxiliary hyperglycemic has and significantly affects.
Verification test is carried out to above two formula combination respectively, is formulated A3B3C1, i.e. wheat flour 60%, tal fibre rice flour
40%, under the conditions of pumpkin powder 10%, mulberry leaf powder 5%, fructus lycii 10%, the sensory evaluation scores of auxiliary hyperglycemic crusty pancake are 90,
DPPH clearance rate is 55.33%；It is formulated A3B2C3, i.e. wheat flour 60%, tal fibre rice flour 40%, fructus lycii 10%, mulberry leaf powder be
4%, under the conditions of pumpkin powder 14%, it is 53.39% that the sense organ of auxiliary hyperglycemic crusty pancake, which is divided into 85, DPPH clearance rate,.Therefore it takes most
Good combination A3B3C1, i.e. wheat flour 35%, tal fibre rice flour 40%, pumpkin powder 10%, mulberry leaf powder 5%, fructus lycii 10%, herein
Under the conditions of, auxiliary hyperglycemic is cramed food into one's mouth performance optimal, and inoxidizability is most strong.
Embodiment 13
Talmy crusty pancake assistant hypoglycemic effect drosophila experiment:
1, the raising and management of drosophila:
The drosophila kind that this experiment uses is ebony body drosophila (Ebony Flies), by Xinjiang University's life science and skill
Art institute Ali wood teacher provides.
The Drosophila medium formula that this experiment uses are as follows: distilled water 1L, yeast 25g, soy meal 9.18g, corn flour
67.05g, sucrose 40g, maltose 42.4g, agar powder 6g, methyl p-hydroxybenzoate/dehydrated alcohol 0.25/2.5mL, benzene first
Sour sodium 1g, propionic acid 6.875g；High confectionery composition formula: in aforementioned normal drosophila food preparation, increase by 20% sucrose；High lipid food is matched
Side: in aforementioned normal drosophila food preparation, increase by 20% palmitinic acid.
This experiment, which is collected, sprouts wings the Male Drosophila that does not mate to be tested in 12h, the collection of drosophila according to drosophila it is female,
Male individual morphology is identified under the microscope:
The female male drosophila external appearance characteristic of table 16
2, the foundation of the drosophila type II diabetes model of high glucose induction
Drosophila type-2 diabetes mellitus model is all provided with blank control group, model group, positive controls and administration group.By 3d male fruit
Fly is grouped at random, and the drosophila of blank control group uses normal Drosophila medium, sugared, induction high in fat by the height picked out at random
The high sugar of drosophila type-2 diabetes mellitus model nursing, Drosophila medium high in fat is after 1 week, then is randomly divided into model group and administration group, respectively
Testing index after being administered 1 week.
3, drosophila experimental group
Carry out Talmy crusty pancake hypoglycemic experiment when, if Normal group, model group, positive controls, basic components crusty pancake group and
Other formula crusty pancake groups, totally 11 groups.Concrete condition is as follows:
17 auxiliary hyperglycemic of table crusty pancake
4, result and analysis
(1) measurement of the total protein content, triglycerides, content of trehalose of high sugared model group drosophila
The measurement of table 18 total protein content, triglycerides, content of trehalose
Note: * * is P < 0.05 compared with model control group, and * is P < 0.01；Compared with Normal group##For P <
0.05,#For P < 0.01.
Normal group of A-；B- model group；C- positive controls；D- basic components；E- optimization formula；F-5% mulberry leaf；G-10%
Fructus lycii；H-10% pumpkin；+ 10% fructus lycii of I-5% mulberry leaf；+ 10% pumpkin of J-10 fructus lycii :+5% mulberry leaf of K-10% pumpkin.
By table 18, Figure 22, Figure 23, Figure 24 it is found that model group is compared with normal group, content of triglyceride is obviously risen
Height, it is statistically significant (p < 0.01)；Total protein content is substantially reduced, statistically significant (p < 0.01)；Content of trehalose
Apparent increase has extremely significant statistical significance (p < 0.01).5% mulberry leaf group, 10% fructus lycii group, 10% pumpkin group respectively with model
Group comparison, triglycerides and total protein content are not statistically significant without significant change；Content of trehalose is substantially reduced, and is had
Significant statistical significance.+ 10% fructus lycii group of 5% mulberry leaf ,+10% pumpkin of 10% fructus lycii ,+5% mulberry leaf group glycerol three of 10% pumpkin
Ester content, total protein content and content of trehalose relatively addition 5% mulberry leaf group of single component, 10% fructus lycii group, 10% pumpkin group
Change more significant；Optimization formula group content of triglyceride, total protein content and content of trehalose relatively addition addition two kinds at
Divide+10% fructus lycii group of 5% mulberry leaf ,+10% pumpkin of 10% fructus lycii, the variation of+5% mulberry leaf group of 10% pumpkin more significant, has significant
Statistical significance (p < 0.01) illustrates that mulberry leaf, fructus lycii, pumpkin three have collaboration hypoglycemic effect.
(2) measurement of MDA, SOD content of high sugared model group drosophila
MDA, SOD content (x ± s) of the high sugared model group drosophila of table 19
Note: * * is P < 0.05 compared with model control group, and * is P < 0.01；Compared with Normal group##For P <
0.05,#For P < 0.01.
Normal group of A-；B- model group；C- positive controls；D- basic components；E- optimization formula；F-5% mulberry leaf；G-10%
Fructus lycii；H-10% pumpkin；+ 10% fructus lycii of I-5% mulberry leaf；+ 10% pumpkin of J-10 fructus lycii :+5% mulberry leaf of K-10% pumpkin.
By table 19, Figure 25, Figure 26 it is found that compared with normal group, the final product malonaldehyde of lipid peroxidation in model group
(MDA) content obviously increases (p < 0.01), is 283% normally organized, MDA content is substantially reduced (p < in optimization formula group
0.01), and content is cramed food into one's mouth significantly lower than basic components；It is normal that superoxide dismutase (SOD) vigor, which is substantially reduced (p < 0.01),
The 43.06% of group ,+10% fructus lycii group of 5% mulberry leaf ,+10% pumpkin of 10% fructus lycii ,+5% mulberry leaf group SOD vigor of 10% pumpkin are bright
It is aobvious to be better than addition 5% mulberry leaf group of single component, 10% fructus lycii group, 10% pumpkin group；Optimization formula group SOD vigor, which is significantly stronger than, to be added
Add two kinds of+10% fructus lycii groups of 5% mulberry leaf of ingredient ,+10% pumpkin of 10% fructus lycii, the variation of+5% mulberry leaf group of 10% pumpkin more aobvious
It writes, is statistically significant (p < 0.01).
From the above results, activities of antioxidant enzymes in type-2 diabetes mellitus Mice Body can be enhanced in mulberry leaf, fructus lycii, pumpkin,
Enhance Scavenging ability, anti-lipid peroxidation improves type-2 diabetes mellitus mouse oxidative stress status, wherein matching with optimal
Side's group antioxidant effect is best, and function and effect illustrate that mulberry leaf, fructus lycii, pumpkin three have close to positive controls melbine
Synergistic effect.
In conclusion a kind of Talmy of auxiliary hyperglycemic provided by the invention is cramed food into one's mouth, by according to suitable proportion addition
Tal fibre rice flour, wheat flour, mulberry leaf powder, fructus lycii, pumpkin powder, onion pepper water, salt, yeast powder, olecranon bean powder, butter and naan
Modifying agent and unique processing technology, obtained Talmy crusty pancake has Talmy is unique to bake fragrance, neither too hard, nor too soft, outside
Shape is beautiful, delicious taste.Talmy crusty pancake provided by the invention is original with Xinjiang characteristic resource, Kazak's traditional food Talmy
Material has resources advantage, plays a driving role to national characters food development, and the product for effectively increasing Talmy resource is additional
Value.In addition, by the transgenic drosophila model of high glucose induction research shows that: Talmy crusty pancake provided by the invention, which has, is substantially reduced blood glucose
Effect can be used to assist in the treatment of diabetes caused by hyperglycemia, enrich the food of diabetes patient.
It is specifically intended that the Talmy being related in the present case, mulberry leaf, pumpkin specifically refer to tal fibre rice flour, mulberry leaf powder,
Pumpkin powder.The invention is not limited to above embodiment, if not departing from the present invention to various changes or deformation of the invention
Spirit and scope, if these changes and deformation belong within the scope of claim and equivalent technologies of the invention, then this hair
It is bright to be also intended to encompass these changes and change.
Claims (7)
1. a kind of Talmy of auxiliary hyperglycemic is cramed food into one's mouth, which is characterized in that be made of raw material from the following weight: tal fibre rice flour 200-
800 parts, 200-800 parts of wheat flour, 10-50 parts of mulberry leaf powder, 20-100 parts of fructus lycii, 60-140 parts of pumpkin powder, 10 parts of salt, yeast
2.5 parts of powder, 2.5 parts of olecranon bean powder, 200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water, and tal fibre rice flour and small
Flour summation is 1000 parts.
2. the Talmy of auxiliary hyperglycemic according to claim 1 is cramed food into one's mouth, which is characterized in that the raw material is in parts by weight
Are as follows: 400 parts of tal fibre rice flour, 600 parts of wheat flour, 50 parts of mulberry leaf powder, 100 parts of fructus lycii, 100 parts of pumpkin powder, 10 parts of salt, yeast powder
2.5 parts, 2.5 parts of olecranon bean powder, 200 parts of butter, 5 parts of naan modifying agent, 700 parts of onion pepper water.
3. the preparation method that a kind of Talmy of auxiliary hyperglycemic as described in claim 1 is cramed food into one's mouth, which is characterized in that specific to use
Following steps:
(1) Talmy, mulberry leaf pulverize and sieve, and cleaning dry, pulverize, and then pack, is spare；
(2) fructus lycii is stayed overnight according to the ratio addition hot-water soak of 1:9, is beaten within second day, 4 DEG C spare；
(3) onion (200g) is shredded, is put in the drinking water of about 500mL, boils ten minutes or so, be put into the Chinese prickly ash of 5g
Particle impregnates, is cooling, and filtering removal onion and Chinese prickly ash particle obtain onion pepper water；
(4) by ready tal fibre rice flour, wheat flour, mulberry leaf powder, pumpkin powder, fructus lycii, salt, yeast powder, olecranon bean powder, butter,
Naan modifying agent, onion pepper water mix in proportion, and will carry out provocation with good dough；
(5) by the dough rolling fermented to the dough sheet that thin and thick is uniform, form is smooth, surface is smooth, quality is fine and smooth；
(6) equably smear a small amount of edible oil on warmed-up baking tray, after dough sheet is put into baking tray, then baking tray is put into
In oven after preheating, about 40-50min is baked, takes out baking tray.
4. the preparation method that the Talmy of auxiliary hyperglycemic according to claim 3 is cramed food into one's mouth, which is characterized in that the step
(1) tal fibre rice flour and mulberry leaf powder are crossed 80 meshes and are made in.
5. the preparation method that the Talmy of auxiliary hyperglycemic according to claim 3 is cramed food into one's mouth, which is characterized in that the step
(3) the onion pepper water described in is ready-to-use.
6. the preparation method that the Talmy of auxiliary hyperglycemic according to claim 3 is cramed food into one's mouth, which is characterized in that the step
(4) the provocation condition described in is 37 DEG C, 40 minutes.
7. the preparation method that the Talmy of auxiliary hyperglycemic according to claim 3 is cramed food into one's mouth, which is characterized in that the step
(6) baking temperature described in is to get angry 190 DEG C, lower fiery 190 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910183033.7A CN109953086A (en) | 2019-03-12 | 2019-03-12 | A kind of Talmy crusty pancake of auxiliary hyperglycemic and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910183033.7A CN109953086A (en) | 2019-03-12 | 2019-03-12 | A kind of Talmy crusty pancake of auxiliary hyperglycemic and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109953086A true CN109953086A (en) | 2019-07-02 |
Family
ID=67024238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910183033.7A Pending CN109953086A (en) | 2019-03-12 | 2019-03-12 | A kind of Talmy crusty pancake of auxiliary hyperglycemic and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109953086A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111937941A (en) * | 2020-07-14 | 2020-11-17 | 夏文韬 | Nang cake and preparation method thereof |
| CN115720915A (en) * | 2022-11-28 | 2023-03-03 | 江西省经济作物研究所 | Preparation method and application of mulberry leaf naan |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518793A (en) * | 2013-09-30 | 2014-01-22 | 阿不都吾甫尔·阿布列里木 | Formula of nan bread and manufacturing method of nan bread |
| CN106982899A (en) * | 2017-05-25 | 2017-07-28 | 济南大学 | A kind of high protein Xinjiang Ge Jide crusty pancakes and its manufacture method |
| CN107212045A (en) * | 2017-06-12 | 2017-09-29 | 济南大学 | A kind of fortification Xinjiang naan premixed powder and its manufacture method |
| CN109287961A (en) * | 2018-11-14 | 2019-02-01 | 韶关学院 | A kind of auxiliary hyperglycemic crisp chip and preparation method thereof |
-
2019
- 2019-03-12 CN CN201910183033.7A patent/CN109953086A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518793A (en) * | 2013-09-30 | 2014-01-22 | 阿不都吾甫尔·阿布列里木 | Formula of nan bread and manufacturing method of nan bread |
| CN106982899A (en) * | 2017-05-25 | 2017-07-28 | 济南大学 | A kind of high protein Xinjiang Ge Jide crusty pancakes and its manufacture method |
| CN107212045A (en) * | 2017-06-12 | 2017-09-29 | 济南大学 | A kind of fortification Xinjiang naan premixed powder and its manufacture method |
| CN109287961A (en) * | 2018-11-14 | 2019-02-01 | 韶关学院 | A kind of auxiliary hyperglycemic crisp chip and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111937941A (en) * | 2020-07-14 | 2020-11-17 | 夏文韬 | Nang cake and preparation method thereof |
| CN115720915A (en) * | 2022-11-28 | 2023-03-03 | 江西省经济作物研究所 | Preparation method and application of mulberry leaf naan |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103651657A (en) | Health-care flour composition and food | |
| CN105410623B (en) | A kind of reinforcing buckwheat fast food paste and preparation method thereof | |
| CN103416608B (en) | Experimental-type high-fat primate feed and preparation method thereof | |
| CN107836640A (en) | A kind of high-fiber high-protein alimentary paste and preparation method thereof | |
| CN107279231A (en) | A kind of detoxicating intestine beautifying face and moistering lotion biscuit and preparation method thereof | |
| CN106912801A (en) | A kind of dietotherapy slug of slimming and preparation method thereof | |
| CN109953086A (en) | A kind of Talmy crusty pancake of auxiliary hyperglycemic and preparation method thereof | |
| CN103859290B (en) | Sea-tangle, green gram health care steamed bun and preparation method thereof | |
| CN106035483B (en) | Tartary buckwheat and pumpkin biscuits and making method thereof | |
| CN104543740A (en) | Preparation method of stomach-nourishing steamed sponge cake | |
| CN110089540A (en) | A kind of bread and preparation method thereof containing high-resistance starch and rhizoma polygonati | |
| CN109527025A (en) | A kind of Talmy biscuit of auxiliary hyperglycemic and preparation method thereof | |
| CN109601574A (en) | Improve the full brown rice cake of hypoglycemia patient and preparation method thereof of satiety | |
| CN114342983A (en) | Canna RS3 type resistant starch functional biscuit capable of reducing blood sugar and blood fat and preparation method thereof | |
| CN106942330A (en) | A kind of cookies and preparation method thereof | |
| CN100998414B (en) | Application of powder of whole cannabis sativa seeds for preparing functional food with adjuvant therapy of lowering blood fat | |
| CN105433234A (en) | Steamed bun low in glycemic index and preparation method thereof | |
| CN105394635A (en) | Kelp, bean and rice chips assisting in reducing blood fat | |
| CN109645080A (en) | A kind of cordyceps sinensis biscuit and preparation method thereof | |
| KR20210051724A (en) | A manufacturing method of Paste containing Ginkgo nuts and Bellflower Root Extract | |
| CN110050816A (en) | The dedicated high-resistance starch rhizoma polygonati biscuit of Diabetic Nephropathy patients and preparation method | |
| KR20200095844A (en) | Composition for Mooncake and Manufacturing Method the Same | |
| CN109588445A (en) | A kind of dietary fiber crisp short cakes with sesame and preparation method thereof | |
| CN109287961A (en) | A kind of auxiliary hyperglycemic crisp chip and preparation method thereof | |
| CN108902759A (en) | A kind of low-sugar low-fat cake and preparation method thereof |
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 |