CN111587901A - Blood sugar reducing biscuit and preparation method thereof - Google Patents
Blood sugar reducing biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN111587901A CN111587901A CN202010285338.1A CN202010285338A CN111587901A CN 111587901 A CN111587901 A CN 111587901A CN 202010285338 A CN202010285338 A CN 202010285338A CN 111587901 A CN111587901 A CN 111587901A
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- chinese medicine
- traditional chinese
- medicine composition
- biscuit
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Classifications
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- 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
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- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- 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
- A21D2/34—Animal 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
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a blood sugar reducing biscuit which comprises the following components in parts by weight: 15-20 parts of a traditional Chinese medicine composition, 80-90 parts of butter, 30-35 parts of powdered sugar, 90-100 parts of low-gluten flour, 80-90 parts of corn starch, 10-15 parts of bagasse, 6-8 parts of pistachio nut chips and 10-15 parts of ground peanuts, wherein the traditional Chinese medicine composition comprises the following components in percentage by mass: 30-40% of astragalus membranaceus, 20-30% of bighead atractylodes rhizome, 15-25% of radix puerariae and 15-25% of rehmannia. According to the application, the traditional Chinese medicine composition with the effect of reducing blood sugar is added into the formula, so that the prepared biscuit has the function of the fruit belly of the traditional biscuit, also has the effect of reducing blood sugar, and can reduce the pain of diabetic patients in diet therapy.
Description
Technical Field
The invention relates to a blood sugar reducing biscuit and a preparation method thereof, which are applied to the technical field of biscuit processing.
Background
Diabetes is a chronic lifelong disease, and nutritional treatment is the basis. The diabetic can strictly follow the dietary treatment, and can effectively control the blood sugar level. However, diabetic patients often have a very pronounced feeling of hunger and therefore cannot be treated as required for dietary therapy. There is an urgent need for a product that is skilled in the art, eliminates hunger without affecting the blood glucose level of the patient, and even has the effect of lowering blood glucose level. The biscuit is prepared by taking cereal powder and the like as main raw materials, adding or not adding sugar, grease and other raw materials, mixing the flour, forming and baking (food prepared by processes such as mixing the flour, forming the shape, baking and the like, and food prepared by adding cream, protein, cocoa, chocolate and the like between products before or after cooking, and is very common in daily life of people, but the biscuit only has the function of fruit belly in the current market and lacks the function of controlling blood sugar, so the biscuit has very good popularization prospect if being produced into the biscuit with the function of reducing the blood sugar level.
Disclosure of Invention
Aiming at the technical problems, the invention discloses a blood sugar reducing biscuit and a preparation method thereof, wherein the biscuit not only can be applied to the abdomen, but also has certain inhibition capacity on blood sugar, and has good market popularization prospect.
The invention discloses a blood sugar reducing biscuit which comprises the following components in parts by weight: 15-20 parts of a traditional Chinese medicine composition, 80-90 parts of butter, 30-35 parts of powdered sugar, 90-100 parts of low-gluten flour, 80-90 parts of corn starch, 10-15 parts of bagasse, 6-8 parts of pistachio nut chips and 10-15 parts of ground peanuts, wherein the traditional Chinese medicine composition comprises the following components in percentage by mass: 30-40% of astragalus membranaceus, 20-30% of bighead atractylodes rhizome, 15-25% of radix puerariae and 15-25% of rehmannia.
In the traditional Chinese medicine composition, the functions of the components are as follows:
astragalus root: has the functions of benefiting qi, invigorating yang, inducing diuresis, relieving swelling, consolidating superficial resistance and arresting sweating, has bidirectional regulation capability on blood sugar, and plays a role in reducing blood sugar by taking and utilizing glucose by tissues.
White atractylodes rhizome: invigorating spleen, eliminating dampness, invigorating qi, promoting diuresis, stopping sweating, preventing miscarriage, protecting liver, promoting function of gallbladder, lowering blood sugar, resisting bacteria, improving immunity, and resisting tumor.
Kudzu root: has effects in invigorating yang, expelling pathogenic factors from muscles, promoting eruption, relieving diarrhea, relieving restlessness, and quenching thirst. Puerarin can resist the blood sugar increasing effect of adrenalin, lower the glucose level, enhance the sensitivity of cells to insulin, and has certain blood sugar lowering capacity.
Rehmannia root: has effects in nourishing yin, invigorating kidney, cooling blood, and tonifying blood. Rehmannia is known as one of the four hallowens of traditional Chinese medicine for treating diabetes.
A preparation method of the blood sugar reducing biscuit comprises the following steps:
1) weighing the traditional Chinese medicine composition according to the formula, crushing astragalus, bighead atractylodes rhizome, kudzuvine root and rehmannia root into 80-100 meshes, adding clear water, extracting with water at the temperature of 85-90 ℃ for 60-80 min, and filtering to obtain a traditional Chinese medicine composition filtrate;
2) mixing butter, sugar powder, low-gluten flour, corn starch, bagasse, chopped pistachio nuts, chopped peanuts and the filtrate of the traditional Chinese medicine composition, adding a proper amount of water, kneading into dough, adding the dough into a mold for molding, and then putting the molded biscuit into an oven for baking to obtain the biscuit.
In the step 1), the mass ratio of the traditional Chinese medicine composition to the clear water is 1: 4 to 5.
In the step 2), the baking temperature of the biscuit is 150-170 ℃, and the baking time is 10-15 min.
The invention has the beneficial effects that: according to the application, the traditional Chinese medicine composition with the effect of reducing blood sugar is added into the formula, so that the prepared biscuit has the function of the fruit belly of the traditional biscuit, also has the effect of reducing blood sugar, and can reduce the pain of diabetic patients in diet therapy.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example one
The blood sugar reducing biscuit consists of the following components in parts by weight: the traditional Chinese medicine composition comprises, by mass, 18 parts of a traditional Chinese medicine composition, 85 parts of butter, 30 parts of powdered sugar, 95 parts of low-gluten flour, 85 parts of corn starch, 12 parts of bagasse, 8 parts of pistachio nut meal and 12 parts of ground peanuts, and the traditional Chinese medicine composition comprises the following components: 35% of astragalus root, 25% of bighead atractylodes rhizome, 20% of kudzuvine root and 20% of rehmannia root.
Example two
The blood sugar reducing biscuit consists of the following components in parts by weight: the traditional Chinese medicine composition comprises, by mass, 20 parts of a traditional Chinese medicine composition, 90 parts of butter, 32 parts of powdered sugar, 100 parts of low-gluten flour, 80 parts of corn starch, 15 parts of bagasse, 8 parts of pistachio nut meal and 15 parts of ground peanuts, and the traditional Chinese medicine composition comprises the following components: 35% of astragalus root, 25% of bighead atractylodes rhizome, 20% of kudzuvine root and 20% of rehmannia root.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. The blood sugar reducing biscuit is characterized by comprising the following components in parts by weight: 15-20 parts of a traditional Chinese medicine composition, 80-90 parts of butter, 30-35 parts of powdered sugar, 90-100 parts of low-gluten flour, 80-90 parts of corn starch, 10-15 parts of bagasse, 6-8 parts of pistachio nut chips and 10-15 parts of ground peanuts, wherein the traditional Chinese medicine composition comprises the following components in percentage by mass: 30-40% of astragalus membranaceus, 20-30% of bighead atractylodes rhizome, 15-25% of radix puerariae and 15-25% of rehmannia.
2. The hypoglycemic biscuit according to claim 1, which is characterized by comprising the following components in parts by weight: the traditional Chinese medicine composition comprises, by mass, 18 parts of a traditional Chinese medicine composition, 85 parts of butter, 30 parts of powdered sugar, 95 parts of low-gluten flour, 85 parts of corn starch, 12 parts of bagasse, 8 parts of pistachio nut meal and 12 parts of ground peanuts, and the traditional Chinese medicine composition comprises the following components: 35% of astragalus root, 25% of bighead atractylodes rhizome, 20% of kudzuvine root and 20% of rehmannia root.
3. The hypoglycemic biscuit according to claim 1, which is characterized by comprising the following components in parts by weight: the traditional Chinese medicine composition comprises, by mass, 20 parts of a traditional Chinese medicine composition, 90 parts of butter, 32 parts of powdered sugar, 100 parts of low-gluten flour, 80 parts of corn starch, 15 parts of bagasse, 8 parts of pistachio nut meal and 15 parts of ground peanuts, and the traditional Chinese medicine composition comprises the following components: 35% of astragalus root, 25% of bighead atractylodes rhizome, 20% of kudzuvine root and 20% of rehmannia root.
4. A method for preparing a hypoglycemic biscuit according to claim 1, comprising the steps of:
1) weighing the traditional Chinese medicine composition according to the formula, crushing astragalus, bighead atractylodes rhizome, kudzuvine root and rehmannia root into 80-100 meshes, adding clear water, extracting with water at the temperature of 85-90 ℃ for 60-80 min, and filtering to obtain a traditional Chinese medicine composition filtrate;
2) mixing butter, sugar powder, low-gluten flour, corn starch, bagasse, chopped pistachio nuts, chopped peanuts and the filtrate of the traditional Chinese medicine composition, adding a proper amount of water, kneading into dough, adding the dough into a mold for molding, and then putting the molded biscuit into an oven for baking to obtain the biscuit.
5. The method for preparing hypoglycemic biscuits according to claim 4, characterized in that: in the step 1), the mass ratio of the traditional Chinese medicine composition to the clear water is 1: 4 to 5.
6. The method for preparing hypoglycemic biscuits according to claim 4, characterized in that: in the step 2), the baking temperature of the biscuit is 150-170 ℃, and the baking time is 10-15 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010285338.1A CN111587901A (en) | 2020-04-13 | 2020-04-13 | Blood sugar reducing biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010285338.1A CN111587901A (en) | 2020-04-13 | 2020-04-13 | Blood sugar reducing biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111587901A true CN111587901A (en) | 2020-08-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010285338.1A Pending CN111587901A (en) | 2020-04-13 | 2020-04-13 | Blood sugar reducing biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN111587901A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602747A (en) * | 2020-12-10 | 2021-04-06 | 颍上县人民医院 | Preparation method of radix astragali biscuit for diabetic patients |
-
2020
- 2020-04-13 CN CN202010285338.1A patent/CN111587901A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602747A (en) * | 2020-12-10 | 2021-04-06 | 颍上县人民医院 | Preparation method of radix astragali biscuit for diabetic patients |
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