CN110367529A - 一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉 - Google Patents
一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉 Download PDFInfo
- Publication number
- CN110367529A CN110367529A CN201910767667.7A CN201910767667A CN110367529A CN 110367529 A CN110367529 A CN 110367529A CN 201910767667 A CN201910767667 A CN 201910767667A CN 110367529 A CN110367529 A CN 110367529A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- wheat
- degreasing
- semen sojae
- 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
- 241000209140 Triticum Species 0.000 title claims abstract description 58
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 58
- 206010012601 diabetes mellitus Diseases 0.000 title claims abstract description 32
- 238000005238 degreasing Methods 0.000 title claims abstract description 31
- 235000013312 flour Nutrition 0.000 title claims abstract description 31
- 230000002526 effect on cardiovascular system Effects 0.000 title claims abstract description 23
- 208000024172 Cardiovascular disease Diseases 0.000 title claims abstract description 18
- 208000026106 cerebrovascular disease Diseases 0.000 title claims abstract description 18
- 230000002265 prevention Effects 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 112
- 244000068988 Glycine max Species 0.000 claims abstract description 49
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 49
- 210000000582 semen Anatomy 0.000 claims abstract description 49
- 235000007238 Secale cereale Nutrition 0.000 claims abstract description 44
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 42
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 39
- 235000000832 Ayote Nutrition 0.000 claims abstract description 39
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 39
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 39
- 240000008042 Zea mays Species 0.000 claims abstract description 39
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 39
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 39
- 235000005822 corn Nutrition 0.000 claims abstract description 39
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 39
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 38
- 244000075850 Avena orientalis Species 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 230000009849 deactivation Effects 0.000 claims abstract description 12
- 238000007873 sieving Methods 0.000 claims abstract description 11
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 11
- 240000005717 Dioscorea alata Species 0.000 claims abstract description 8
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 6
- 241000219051 Fagopyrum Species 0.000 claims description 41
- 241000209056 Secale Species 0.000 claims description 40
- 235000007558 Avena sp Nutrition 0.000 claims description 36
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 32
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 32
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 32
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 32
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 5
- 239000004519 grease Substances 0.000 claims description 5
- 238000007603 infrared drying Methods 0.000 claims description 5
- 238000007885 magnetic separation Methods 0.000 claims description 5
- 239000011812 mixed powder Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000008476 powdered milk Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 239000003960 organic solvent Substances 0.000 claims description 4
- 241000209763 Avena sativa Species 0.000 claims 6
- 230000008030 elimination Effects 0.000 claims 1
- 238000003379 elimination reaction Methods 0.000 claims 1
- 239000012535 impurity Substances 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 11
- 244000062793 Sorghum vulgare Species 0.000 abstract description 2
- 235000019713 millet Nutrition 0.000 abstract description 2
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 20
- 239000008280 blood Substances 0.000 description 13
- 210000004369 blood Anatomy 0.000 description 13
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000009508 confectionery Nutrition 0.000 description 10
- 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 8
- 201000010099 disease Diseases 0.000 description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 8
- 239000008103 glucose Substances 0.000 description 8
- 206010020772 Hypertension Diseases 0.000 description 7
- 102000004877 Insulin Human genes 0.000 description 6
- 108090001061 Insulin Proteins 0.000 description 6
- 229940125396 insulin Drugs 0.000 description 6
- 235000005911 diet Nutrition 0.000 description 5
- 230000037213 diet Effects 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 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 description 4
- 239000011651 chromium Substances 0.000 description 4
- 229910052804 chromium Inorganic materials 0.000 description 4
- 230000002829 reductive effect Effects 0.000 description 4
- 239000011669 selenium Substances 0.000 description 4
- 229910052711 selenium Inorganic materials 0.000 description 4
- 210000003934 vacuole Anatomy 0.000 description 4
- 208000032928 Dyslipidaemia Diseases 0.000 description 3
- 208000017170 Lipid metabolism disease Diseases 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 201000009104 prediabetes syndrome Diseases 0.000 description 3
- 206010018429 Glucose tolerance impaired Diseases 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 208000001280 Prediabetic State Diseases 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000010941 cobalt Substances 0.000 description 2
- 229910017052 cobalt Inorganic materials 0.000 description 2
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 2
- 150000002515 isoflavone derivatives Chemical class 0.000 description 2
- 235000008696 isoflavones Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 210000002700 urine Anatomy 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 208000032131 Diabetic Neuropathies Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 208000002705 Glucose Intolerance Diseases 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 206010020850 Hyperthyroidism Diseases 0.000 description 1
- 208000004356 Hysteria Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- -1 Oxygen radical Chemical class 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229940069978 calcium supplement Drugs 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 208000012839 conversion disease Diseases 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002651 drug therapy Methods 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 230000000147 hypnotic effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 210000004153 islets of langerhan Anatomy 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 231100000225 lethality Toxicity 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000015330 renal sodium excretion Effects 0.000 description 1
- 210000005084 renal tissue Anatomy 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- 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
- 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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
-
- 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
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及食品领域，尤其涉及一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉，由以下重量份的原料组成：小麦(带壳)20～80份，燕麦(带壳)10～30份，荞麦(带壳)10～30份，黑麦(带壳)10～30份，玉米10～30份，黄豆10～20份，黑豆10～20份，淮山粉5～15份，南瓜粉5～15份，脱脂牛奶粉5～15份，酵母粉0.03～1.5份，泡打粉0.01～0.5份，魔芋粉0.5～4.5份。具体包括：原料初步清理加工、干燥、脱脂、制粉、过筛、配粉、干燥杀菌灭酶和称量分包等八个步骤加工而成，是糖尿病和心脑血管病患者及消费者均可长期食用的，在制作面包、面点和方便食品时加适量温水即可发酵膨化的专用食物。
Description
技术领域
本发明涉及食品领域，具体涉及一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉。
背景技术
《国务院关于健康中国行动(2019-2030年)》指出“糖尿病是一种常见的内分泌代谢疾病，我国18岁以上人群糖尿病患病率从2002年4.2％迅速上升到2012年的9.7％，据估算，目前我国糖尿病患者超过9700万，糖尿病前期人群约1.5亿。糖尿病并发症累及血管、眼、肾、足等多个器官，致残、致死率高，严重影响患者健康，给个人、家庭和社会带来沉重的负担。2型糖尿病是我国最常见的糖尿病类型，肥胖是2型糖尿病的重要因素，糖尿病前期人群接受适当的生活方式干预可延迟和预防糖尿病的发生。”
“心脑血管疾病具有高患病率、高致残率、高复发率和高死亡率的特点，带来了沉重的社会及经济负担。目前全国现有高血压患者2.7亿，脑卒中患者1300万，冠心病患者1100万。高血压、血脂异常、糖尿病，以及肥胖、吸烟、缺乏体力劳动、不健康饮食习惯等是心脑血管疾病主要的且可以改变的危险因素。中国18岁及以上居民高血压患病率为25.2％，血脂异常达到40.4％，均呈上升趋势。对这些危险因素采取干预措施不仅能够预防或推迟心脑血管病的发生，而且能够和药物治疗协同作用预防心脑血管病的复发。”
目前调理糖尿病和心脑血管病的食疗配方很多，但有些食疗配方中或多或少的添加了一些中药材成分用以增加疗效，虽然具有一定的功效，但由于所添加的中药材有些气味不好，加工性能差，所制得的产品口感不好，质量不佳，而且一些中药材还有一定的副作用，对人体造成不良影响。为了更好地解决糖尿病和心脑血管病患者通过食疗既能改善疾病生理状态和症状，又能吃饱、吃好的需求，一种预防和调节糖尿病心脑血管病的全麦脱脂泡发面粉，精选麦类、豆类、杂粮、蔬菜和奶类具有特定功能的食材，制作口感较好，营养全面，无毒副作用的面粉。是糖尿病和心脑血管病患者及消费者均可长期食用的，在制作面包、面点和方便食品时加入适量温水即可发酵膨化的专用食物。
发明内容
本发明的目的是提供一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉，从而解决现有技术中调节糖尿病和心脑血管病面粉中多含有中药组分或面粉含量过低，而造成的食品口感、安全和能量供给难以得到保证的问题，同时可以辅助降低糖尿病患者的血糖水平和减轻高血压、高血脂等心脑血管病患者对身体造成的伤害。
本发明的第二个目的是提供上述面粉的制备方法。
为了实现以上目的，本发明所采用的技术方案是：
一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉，主要由以下重量份的原料组成：
小麦(带壳)20～80份，燕麦(带壳)10～30份，荞麦(带壳)10～30份，黑麦(带壳)10～30份，玉米10～30份，黄豆10～20份，黑豆10～20份，淮山粉5～15份，南瓜粉5～15份，脱脂牛奶粉5～15份，酵母粉0.03～1.5份，泡打粉0.01～0.5份，魔芋粉0.5～4.5份。
进一步地，原料组成按重量份的配比为：
小麦(带壳)50份，燕麦(带壳)20份，荞麦(带壳)20份，黑麦(带壳)20份，玉米20份，黄豆15份，黑豆15份，淮山粉10份，南瓜粉10份，脱脂牛奶粉10份，酵母粉0.75份，泡打粉0.25份，魔芋粉2.5份。
本发明还提供上述面粉的制备方法，具体步骤如下：
步骤1：原料初步清理加工：(1)将小麦、燕麦、荞麦、黑麦、玉米、黄豆和黑豆经过去杂、去石、风选、磁选、清洗等工序初步清理；(2)将淮山、南瓜去皮、洗净加工成1～3cm3的小块；(3)将酵母粉和泡打粉混合碾磨成细粉；
步骤2：干燥：将初步清理加工后的小麦、燕麦、荞麦、黑麦、玉米、黄豆、黑豆、淮山和南瓜分别经过远红外干燥技术干燥，使小麦、燕麦、荞麦和黑麦的含水量为9～11％；玉米、黄豆和黑豆的含水量为7～9％；淮山和南瓜的含水量为5～7％；
步骤3：脱脂：将干燥后的黄豆和黑豆分别经过加热至80～90℃，5～15分钟，压扁，再加入有机溶剂“正己烷”提出油脂，获得脱脂后的黄豆和黑豆。
步骤4：制粉：将干燥后的小麦、燕麦、荞麦、黑麦、玉米、淮山和南瓜以及脱脂后的黄豆和黑豆，分别经过微粉机制成细粉；
步骤5：过筛：将粉碎后的小麦、燕麦、荞麦、黑麦、玉米、淮山、南瓜、黄豆和黑豆细粉，分别过150～250目筛；
步骤6：配粉：将过筛后的小麦、燕麦、荞麦、黑麦、玉米、淮山、南瓜、黄豆和黑豆细粉及脱脂牛奶粉、魔芋粉、酵母粉和泡打粉混合细粉分别送入搅拌机搅拌均匀；
步骤7：干燥杀菌灭酶：将配好搅拌均匀的上述混合粉末，送入微波场干燥杀菌灭酶，使其含水量为3～5％；
步骤8：称量分包：将上述干燥杀菌灭酶后的粉末按所需重量称量分包即成全麦脱脂泡发面粉。
本发明的酵米其原料功效和作用如下：
1.小麦：性凉，味甘。富含钙、钾、锌、硒等常量和微量元素，具有养心、益肾、除热止渴，治脏躁、烦热、消渴等功效。
2.燕麦：性平，味甘。功效：稳定餐后血糖，修复糖尿病并发肝肾组织病变，降脂，防动脉粥样硬化，润肠通便。
3.荞麦：性温，味甘。功效：荞麦中含有铬元素，铬能增强胰岛素活性，加速糖代谢。荞麦所含的膳食纤维可帮助改善糖耐量，控制餐后血糖上升。另外，荞麦富含黄酮类化合物，如芦丁，能调节血脂、扩张冠状动脉、增加血流量，对防治动脉硬化及血脂异常等疾病有显著效果。
4.黑麦：性凉，味甘。功效：(1)预防癌症：黑麦中含有不溶性纤维本酚素、异黄酮以及微量元素硒等，其均具有明显的抗癌的作用。经常食用黑麦食品可有效地降低乳腺癌、前列腺癌以及大肠癌等疾病的发病率。(2)延缓衰老：黑麦中含有微量元素硒可以有效地清除人体体内氧自由基从而延缓机体的老化。(3)降压降脂：黑麦中富含的可溶性黑麦纤维可以降低血糖和胆固醇，阻止脂质过氧化，对高血压和高脂血症等疾病都有明显的防治作用。(4)预防糖尿病：有研究表明黑麦食品的结构紧密并且湿度大在人体内分解的速度较慢，只要较少的胰岛素就能保持人体血液的平衡，因此，常吃黑麦食品可以达到预防糖尿病的目的。
5.玉米：性平，味甘。功效：调中开胃、益肺宁心。玉米中的不饱和脂肪酸的含量较高，有利于预防动脉粥样硬化、冠心病和心肌梗塞等疾病。玉米富含谷胱甘肽，能清除对胰岛素不利的自由基，可以稳定肌体的血糖水平。另外玉米中还有丰富的膳食纤维以及镁元素，膳食纤维能降低血糖、血脂，改善糖耐量，而镁则能强化胰岛素功能。
6.黄豆：性平，味甘。功效：健脾宽中、润燥消水。黄豆中含有大豆异黄酮、多糖，能改善组织细胞对胰岛素的敏感性，降低糖耐量受损。黄豆中含有植物固醇，能降低血液中胆固醇含量，有较好的降脂作用。
7.黑豆：性平，味甘。功效：活血，利水，祛风，解毒。富含钙、铁、铬等元素和膳食纤维。铬能提高机体对胰岛素的敏感性，有助于糖尿病的治疗。黑豆中钾元素含量较为丰富，可以维持体内渗透压平衡，帮助人体排除多余的钠，有效预防高血压的发生。
8.淮山：性平，味甘。功效：健脾，除湿，益肺固肾，益精补肾。黏液蛋白是淮山中含有的一种特殊物质，它能减缓碳水化合物的吸收，避免胰岛素分泌过剩，有降低血糖的效果。同时，黏液蛋白能防止脂肪在血管的沉积保持血管弹性，降低胆固醇，对糖尿病并发高胆固醇血症的发生，有很好的抑制作用。
9.南瓜：性温，味甘。功效补中益气，消炎止痛，解毒杀虫。南瓜含有的果胶、钴对糖尿病的防治有很好的作用。果胶能延缓肠道对单糖类物质的消化和吸收，使餐后血糖上升缓慢。钴可以调节人体新陈代谢，促进胰岛素正常分泌，防治糖尿病性神经系统疾病。南瓜中的硒可以帮助预防心脑血管疾病的发生。
10.牛奶：性平、味甘。牛奶中钙含量丰富。钙可以促进尿钠排出。钙补充可以通过纠正钙缺乏和与之相关的甲状腺功能亢进，从而降低血压。同时牛奶还具有抗溃疡病、催眠和美容养颜的作用。
11.魔芋：性温，味辛。功效：活血化瘀，解毒消肿，宽肠通便，化痰软坚。魔芋含有葡甘露聚糖，这种物质能延迟碳水化合物的吸收，抑制血糖和尿糖上升。此外魔芋中的膳食纤维也可延缓葡萄糖和脂肪吸收，减轻胰岛细胞的负担，帮助防治糖尿病。
具体实施方式
为了使本发明的目的，技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。
实施例一
一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉，原料组成按重量份的配比为：
小麦(带壳)50份，燕麦(带壳)20份，荞麦(带壳)20份，黑麦(带壳)20份，玉米20份，黄豆15份，黑豆15份，淮山粉10份，南瓜粉10份，脱脂牛奶粉10份，酵母粉0.75份，泡打粉0.25份，魔芋粉2.5份。
步骤1：原料初步清理加工：(1)将小麦、燕麦、荞麦、黑麦、玉米、黄豆和黑豆经过去杂、去石、风选、磁选、清洗等工序初步清理；(2)将淮山、南瓜去皮、洗净加工成2cm3的小块；(3)将酵母粉和泡打粉混合碾磨成细粉；
步骤2：干燥：将初步清理加工后的小麦、燕麦、荞麦、黑麦、玉米、黄豆、黑豆、淮山和南瓜分别经过远红外干燥技术干燥，使小麦、燕麦、荞麦和黑麦的含水量为10％；玉米、黄豆和黑豆的含水量为8％；淮山和南瓜的含水量为6％；
步骤3：脱脂：将干燥后的黄豆和黑豆分别经过加热至85℃，10分钟，压扁，再加入有机溶剂“正己烷”提出油脂，获得脱脂后的黄豆和黑豆。
步骤4：制粉：将干燥后的小麦、燕麦、荞麦、黑麦、玉米、淮山和南瓜以及脱脂后的黄豆和黑豆，分别经过微粉机制成细粉；
步骤5：过筛：将粉碎后的小麦、燕麦、荞麦、黑麦、玉米、淮山、南瓜、黄豆和黑豆细粉，分别过200目筛；
步骤6：配粉：将过筛后的小麦、燕麦、荞麦、黑麦、玉米、淮山、南瓜、黄豆和黑豆细粉及脱脂牛奶粉、魔芋粉、酵母粉和泡打粉混合细粉分别送入搅拌机搅拌均匀；
步骤7：干燥杀菌灭酶：将配好搅拌均匀的上述混合粉末，送入微波场干燥杀菌灭酶，使其含水量为4％；
步骤8：称量分包：将上述干燥杀菌灭酶后的粉末按所需重量称量分包即成全麦脱脂泡发面粉。
实施例二
一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉，原料组成按重量份的配比为：
小麦(带壳)20份，燕麦(带壳)10份，荞麦(带壳)10份，黑麦(带壳)10份，玉米10份，黄豆10份，黑豆10份，淮山粉5份，南瓜粉5份，脱脂牛奶粉5份，酵母粉0.03份，泡打粉0.01份，魔芋粉0.5份。
步骤1：原料初步清理加工：(1)将小麦、燕麦、荞麦、黑麦、玉米、黄豆和黑豆经过去杂、去石、风选、磁选、清洗等工序初步清理；(2)将淮山、南瓜去皮、洗净加工成1cm3的小块；(3)将酵母粉和泡打粉混合碾磨成细粉；
步骤2：干燥：将初步清理加工后的小麦、燕麦、荞麦、黑麦、玉米、黄豆、黑豆、淮山和南瓜分别经过远红外干燥技术干燥，使小麦、燕麦和荞麦的含水量为9％；玉米、黄豆和黑豆的含水量为7％；淮山和南瓜的含水量为5％；
步骤3：脱脂：将干燥后的黄豆和黑豆分别经过加热至80℃，5分钟，压扁，再加入有机溶剂“正己烷”提出油脂，获得脱脂后的黄豆和黑豆。
步骤4：制粉：将干燥后的小麦、燕麦、荞麦、黑麦、玉米、淮山和南瓜以及脱脂后的黄豆和黑豆，分别经过微粉机制成细粉；
步骤5：过筛：将粉碎后的小麦、燕麦、荞麦、黑麦、玉米、淮山、南瓜、黄豆和黑豆细粉，分别过150目筛；
步骤6：配粉：将过筛后的小麦、燕麦、荞麦、黑麦、玉米、淮山、南瓜、黄豆和黑豆细粉及脱脂牛奶粉、魔芋粉、酵母粉和泡打粉混合细粉分别送入搅拌机搅拌均匀；
步骤7：干燥杀菌灭酶：将配好搅拌均匀的上述混合粉末，送入微波场干燥杀菌灭酶，使其含水量为3％；
步骤8：称量分包：将上述干燥杀菌灭酶后的粉末按所需重量称量分包即成全麦脱脂泡发面粉。
实施例三
一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉，原料组成按重量份的配比为：
小麦(带壳)80份，燕麦(带壳)30份，荞麦(带壳)30份，黑麦(带壳)30份，玉米30份，黄豆20份，黑豆20份，淮山粉15份，南瓜粉15份，脱脂牛奶粉15份，酵母粉1.5份，泡打粉0.5份，魔芋粉4.5份。
步骤1：原料初步清理加工：(1)将小麦、燕麦、荞麦、黑麦、玉米、黄豆和黑豆经过去杂、去石、风选、磁选、清洗等工序初步清理；(2)将淮山、南瓜去皮、洗净加工成3cm3的小块；(3)将酵母粉和泡打粉混合碾磨成细粉；
步骤2：干燥：将初步加工后的小麦、燕麦、荞麦、黑麦、玉米、黄豆、黑豆、淮山和南瓜分别经过远红外干燥技术干燥，使小麦、燕麦、荞麦和黑麦的含水量为11％；玉米、黄豆和黑豆的含水量为9％；淮山和南瓜的含水量为7％；
步骤3：脱脂：将干燥后的黄豆和黑豆分别经过加热至90℃，15分钟，压扁，再加入有机溶剂“正己烷”提出油脂，获得脱脂后的黄豆和黑豆。
步骤4：制粉：将干燥后的小麦、燕麦、荞麦、黑麦、玉米、淮山和南瓜以及脱脂后的黄豆和黑豆，分别经过微粉机制成细粉；
步骤5：过筛：将粉碎后的小麦、燕麦、荞麦、黑麦、玉米、淮山、南瓜、黄豆和黑豆细粉，分别过250目筛；
步骤6：配粉：将过筛后的小麦、燕麦、荞麦、黑麦、玉米、淮山、南瓜、黄豆和黑豆细粉及脱脂牛奶粉、魔芋粉、酵母粉和泡打粉混合细粉分别送入搅拌机搅拌均匀；
步骤7：干燥杀菌灭酶：将配好搅拌均匀的上述混合粉末，送入微波场干燥杀菌灭酶，使其含水量为5％；
步骤8：称量分包：将上述干燥杀菌灭酶后的粉末按所需重量称量分包即成全麦脱脂泡发面粉。
Claims (3)
1.一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉，其特征在于，由如下重量份的原料组成：
小麦(带壳)20～80份，燕麦(带壳)10～30份，荞麦(带壳)10～30份，黑麦(带壳)10～30份，玉米10～30份，黄豆10～20份，黑豆10～20份，淮山粉5～15份，南瓜粉5～15份，脱脂牛奶粉5～15份，酵母粉0.03～1.5份，泡打粉0.01～0.5份，魔芋粉0.5～4.5份。
2.根据权利要求1所述的一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉，其特征在于，由如下重量份的原料组成：
小麦(带壳)50份，燕麦(带壳)20份，荞麦(带壳)20份，黑麦(带壳)20份，玉米20份，黄豆15份，黑豆15份，淮山粉10份，南瓜粉10份，脱脂牛奶粉10份，酵母粉0.75份，泡打粉0.25份，魔芋粉2.5份。
3.如权利要求1或2所述的一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉，其特征在于包括如下步骤：
步骤1：原料初步清理加工：(1)将小麦、燕麦、荞麦、黑麦、玉米、黄豆和黑豆经过去杂、去石、风选、磁选、清洗等工序初步清理；(2)将淮山、南瓜去皮、洗净加工成1～3cm3的小块；(3)将酵母粉和泡打粉混合碾磨成细粉；
步骤2：干燥：将初步清理加工后的小麦、燕麦、荞麦、黑麦、玉米、黄豆、黑豆、淮山和南瓜分别经过远红外干燥技术干燥，使小麦、燕麦、荞麦和黑麦的含水量为9～11％；玉米、黄豆和黑豆的含水量为7～9％；淮山和南瓜的含水量为5～7％；
步骤3：脱脂：将干燥后的黄豆和黑豆分别经过加热至80～90℃，5～15分钟，压扁，再加入有机溶剂“正己烷”提出油脂，获得脱脂后的黄豆和黑豆。
步骤4：制粉：将干燥后的小麦、燕麦、荞麦、黑麦、玉米、淮山和南瓜以及脱脂后的黄豆和黑豆，分别经过微粉机制成细粉；
步骤5：过筛：将粉碎后的小麦、燕麦、荞麦、黑麦、玉米、淮山、南瓜、黄豆和黑豆细粉，分别过150～250目筛；
步骤6：配粉：将过筛后的小麦、燕麦、荞麦、黑麦、玉米、淮山、南瓜、黄豆和黑豆细粉及脱脂牛奶粉、魔芋粉、酵母粉和泡打粉混合细粉分别送入搅拌机搅拌均匀；
步骤7：干燥杀菌灭酶：将配好搅拌均匀的上述混合粉末，送入微波场干燥杀菌灭酶，使其含水量为3～5％；
步骤8：称量分包：将上述干燥杀菌灭酶后的粉末按所需重量称量分包即成全麦脱脂泡发面粉。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910767667.7A CN110367529A (zh) | 2019-08-20 | 2019-08-20 | 一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910767667.7A CN110367529A (zh) | 2019-08-20 | 2019-08-20 | 一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110367529A true CN110367529A (zh) | 2019-10-25 |
Family
ID=68260030
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910767667.7A Pending CN110367529A (zh) | 2019-08-20 | 2019-08-20 | 一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110367529A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113068798A (zh) * | 2021-05-17 | 2021-07-06 | 赵路亚 | 一种供糖尿病病人食用的面粉及其制备方法 |
-
2019
- 2019-08-20 CN CN201910767667.7A patent/CN110367529A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113068798A (zh) * | 2021-05-17 | 2021-07-06 | 赵路亚 | 一种供糖尿病病人食用的面粉及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103535566B (zh) | 一种黑皮芝麻汤圆 | |
| CN107853577A (zh) | 青稞杂粮挂面及其制备方法 | |
| CN107692124A (zh) | 山药挂面及其制备方法 | |
| CN106901118B (zh) | 具有辅助降血糖作用的固体饮料及其制备方法 | |
| CN105875781A (zh) | 一种中药保健饼干及其制备方法 | |
| CN109007856A (zh) | 一种适合高血压、高血脂、高血糖和高尿酸人群服用的代餐粉及制备方法 | |
| CN105707696A (zh) | 杂粮营养面 | |
| CN102793044A (zh) | 一种糯米香茶风味巧克力及其制作方法 | |
| CN108391785A (zh) | 一种功能性代餐粉及其制作工艺与应用 | |
| CN108522969A (zh) | 一种可降血糖的复方营养粉剂 | |
| CN106982885A (zh) | 一种罗汉果饼干及其制备方法 | |
| CN103404778A (zh) | 一种苦荞面 | |
| CN106259729A (zh) | 低糖型猴头菇饼干及其制备方法 | |
| KR101006639B1 (ko) | 현미껍질을 이용한 건강보조식품 및 그 제조방법 | |
| CN105594816A (zh) | 一种三色馅料风味酥及其制备方法 | |
| CN110367529A (zh) | 一种预防和调节糖尿病和心脑血管病的全麦脱脂泡发面粉 | |
| CN101999580B (zh) | 一种可口的减肥糊状食品 | |
| CN107904124A (zh) | 一种黑豆醋的生产工艺 | |
| CN104430915A (zh) | 一种杂粮豆米浆及其制备方法 | |
| CN104522276A (zh) | 一种燕麦麸营养士力架及其制作方法 | |
| CN104304379A (zh) | 辅助降血糖的保健保鲜饼干及其制作方法 | |
| CN103461817A (zh) | 一种含木鱼石粉的营养馒头 | |
| CN108935911A (zh) | 一种蜂蜜红薯冰激凌的制作方法 | |
| KR102464983B1 (ko) | 다이어트용 면 및 그 제조방법 | |
| KR102404281B1 (ko) | 고령자용 기능성 면 및 그 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhang Dejun Document name: Deemed withdrawal notice |
|
| DD01 | Delivery of document by public notice | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191025 |
|
| WD01 | Invention patent application deemed withdrawn after publication |