CN111802638A - Preparation method of dietetic nutritional treatment method for diabetes - Google Patents

Preparation method of dietetic nutritional treatment method for diabetes Download PDF

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Publication number
CN111802638A
CN111802638A CN202010801831.4A CN202010801831A CN111802638A CN 111802638 A CN111802638 A CN 111802638A CN 202010801831 A CN202010801831 A CN 202010801831A CN 111802638 A CN111802638 A CN 111802638A
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soybeans
clear water
food
container
oatmeal
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Inventor
张家惠
杨尧
于文良
汲康
李俊丽
刘佳欣
王超
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Yantai Vocational College
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Yantai Vocational College
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Noodles (AREA)

Abstract

The invention discloses a preparation method of a dietotherapy nutrition treatment method for diabetes, which comprises the following steps of S1: preparing buckwheat flour, corn flour and oatmeal, pouring the buckwheat flour and the corn flour into a container in sequence, adding a proper amount of clear water to knead dough until the surface is smooth, and then adding the oatmeal to continue kneading the dough. According to the invention, the buckwheat bread, the corn bread and the mixed oatmeal in the interior are used as staple food, the interior of the main food is rich in vitamin B, multiple trace elements and food fiber, the main food has the advantages of low sugar and low starch, is also coarse food, is the most ideal food for diabetics, can play the effects of reducing blood sugar and preventing complications after long-term use, and the abundant food material types can enrich the food therapy nutrition of the diabetics, have very good mouthfeel and taste when being eaten, and can well achieve the purpose of food therapy treatment.

Description

Preparation method of dietetic nutritional treatment method for diabetes
Technical Field
The invention relates to the technical field of diabetes diet therapy, in particular to a preparation method of a dietotherapy nutrition treatment method for diabetes.
Background
Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia, which is caused by defects in insulin secretion or impairment of biological actions thereof, or both, and hyperglycemia occurring in the long term of diabetes mellitus causes chronic damage to and dysfunction of various tissues, particularly eyes, kidneys, heart, blood vessels, and nerves.
Most of the existing food therapy treatment methods for diabetes mellitus adopt a single type of food as a raw material, so that the condition of taste deviation and low nutrition can be caused when a diabetic patient eats the food, the situation of difficult swallowing can easily occur after the diabetic patient eats the food for a long time, and the taste can not meet the daily eating requirements.
Disclosure of Invention
The invention provides a preparation method of a dietotherapy nutrition treatment method for diabetes aiming at the defects in the background technology.
In order to solve the above phenomena, the invention adopts the following technical scheme that the preparation method of the dietotherapy nutrition treatment method for diabetes comprises the following steps:
s1, preparing raw materials: preparing buckwheat flour, corn flour and oatmeal, pouring the buckwheat flour and the corn flour into a container in sequence, adding a proper amount of clear water, kneading until the surface is smooth, adding the oatmeal, continuously kneading, and covering with a preservative film to wake up;
s2, fermenting and baking: rolling the fermented dough into thin pancakes, rolling up, cutting into small blocks, putting the small blocks into an oven for fermentation and baking to obtain staple food bread;
s3, preparing sugar-free soybean milk: pouring soybeans into a container, adding a proper amount of clear water, covering a preservative film, placing the container in a refrigerator for cold storage and soaking overnight, then pouring the soaked soybeans into an electric pot, adding water for steaming until the soybeans are cooked, then fishing out the cooked soybeans, placing the cooked soybeans into a juicer, adding clear water, and squeezing the soybeans into soybean milk to obtain the sugar-free soybean milk beverage;
s4, preparing side dishes: taking out fructus Momordicae Charantiae, cleaning, cutting into slices, parching in a pan, taking out fructus Citri Grandis, peeling, and cutting into uniform slices to obtain side dish and fruit.
As a further preferred embodiment of the present invention, in step S1, buckwheat flour, corn flour and oatmeal are prepared in a ratio of 1: and 1:3, pouring the buckwheat flour and the corn flour into a container in sequence, adding a proper amount of clear water to knead dough for 30min until the surface is smooth, adding oatmeal to continue kneading, covering with a preservative film to wake up the dough, and keeping the wake-up time for 15 min.
As a further preferable mode of the present invention, in step S2, the proofed dough is rolled into a thin pancake, the thin pancake is rolled up and cut into small pieces, the size of the small pieces is determined according to actual conditions, and then the small pieces are placed into an oven to be fermented and baked for 2 to 3 hours, so that the staple bread can be obtained.
As a further preferable mode of the present invention, in step S3, the soybeans are poured into the container, and an appropriate amount of clear water is added, the ratio of the soybeans to the clear water is 1:2, and the container is covered with a preservative film and placed in a refrigerator for refrigeration and soaking overnight, then the soaked soybeans are poured into an electric pot, and water is added for cooking for 20 minutes until the soybeans are cooked, then the cooked soybeans are fished out and placed in a juicer, and clear water is added, the ratio of the soybeans to the clear water is 1:3, and then the soybeans are squeezed into soybean milk, so that the sugar-free soybean milk beverage is obtained.
As a further preferable mode of the present invention, in step S4, a piece of balsam pear is taken out and washed clean, cut into slices and poured into a pan to be cooked, then half grapefruit is taken out, the peel thereof is peeled off, and then cut into uniform slices, and side dishes and fruits can be obtained.
The invention adopts buckwheat bread, corn bread and mixed oatmeal in the interior as main food, the interior of the main food is rich in vitamin B, a plurality of trace elements and food fiber, the main food has the advantages of low sugar and starch, and is also coarse grain, the intake of sugar and high cholesterol components can be reduced when a diabetic patient eats the main food, simultaneously, sugar-free soybean milk is also adopted as a beverage, the dry condition of the oral cavity can be neutralized when the bread is eaten, the sugar-free soybean milk is made of bean products, the bean food is rich in protein, inorganic salt and vitamin, the soybean oil contains unsaturated fatty acid, the serum cholesterol and triglyceride can be reduced, finally, the bitter gourd slices and the grapefruit are eaten as side dish and fruit, the acidity of the grapefruit can alleviate the bitter taste of the bitter gourd, the grapefruit is the most ideal food for the diabetic patient, the effects of reducing blood sugar and preventing complications can be achieved after long-term use, and the abundant food therapy nutrition, the food has good taste and flavor, and can be used for diet therapy.
Drawings
FIG. 1 is a flow chart of the preparation of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a method for preparing dietetic nutritional therapy for diabetes comprises the following steps:
s1, preparing raw materials: preparing buckwheat flour, corn flour and oatmeal, pouring the buckwheat flour and the corn flour into a container in sequence, adding a proper amount of clear water, kneading until the surface is smooth, adding the oatmeal, continuously kneading, and covering with a preservative film to wake up;
s2, fermenting and baking: rolling the fermented dough into thin pancakes, rolling up, cutting into small blocks, putting the small blocks into an oven for fermentation and baking to obtain staple food bread;
s3, preparing sugar-free soybean milk: pouring soybeans into a container, adding a proper amount of clear water, covering a preservative film, placing the container in a refrigerator for cold storage and soaking overnight, then pouring the soaked soybeans into an electric pot, adding water for steaming until the soybeans are cooked, then fishing out the cooked soybeans, placing the cooked soybeans into a juicer, adding clear water, and squeezing the soybeans into soybean milk to obtain the sugar-free soybean milk beverage;
s4, preparing side dishes: taking out fructus Momordicae Charantiae, cleaning, cutting into slices, parching in a pan, taking out fructus Citri Grandis, peeling, and cutting into uniform slices to obtain side dish and fruit.
In step S1, buckwheat flour, corn flour and oatmeal are prepared, the ratio of which is 1: and 1:3, pouring the buckwheat flour and the corn flour into a container in sequence, adding a proper amount of clear water to knead dough for 30min until the surface is smooth, adding oatmeal to continue kneading, covering with a preservative film to wake up the dough, and keeping the wake-up time for 15 min.
And step S2, rolling the proofed dough into thin pancakes, rolling the thin pancakes, cutting the thin pancakes into small blocks, determining the size of the small blocks according to the actual situation, and then putting the small blocks into an oven for fermenting and baking for 2-3h to obtain the staple food bread.
Step S3, pouring soybeans into a container, adding a proper amount of clear water, wherein the ratio of the soybeans to the clear water is 1:2, covering a preservative film, placing the container in a refrigerator for cold storage and soaking overnight, then pouring the soaked soybeans into a pot, adding water for cooking for 20 minutes until the soybeans are cooked thoroughly, then taking out the cooked soybeans, placing the cooked soybeans into a juicer, adding clear water, wherein the ratio of the clear water to the soybeans is 1:3, and then squeezing the soybeans into soybean milk to obtain the sugar-free soybean milk beverage.
In step S4, a piece of balsam pear is taken out and cleaned, cut into slices and poured into a pot to be fried, then half of the grapefruit is taken out, the peel of the grapefruit is peeled off, and then the grapefruit is cut into uniform slices, so that side dishes and fruits can be obtained.
Example one
The invention provides a technical scheme that: a method for preparing dietetic nutritional therapy for diabetes comprises the following steps:
s1, preparing raw materials: preparing buckwheat flour, corn flour and oatmeal, pouring the buckwheat flour and the corn flour into a container in sequence, adding a proper amount of clear water, kneading until the surface is smooth, adding the oatmeal, continuously kneading, and covering with a preservative film to wake up;
s2, fermenting and baking: rolling the fermented dough into thin pancakes, rolling up, cutting into small blocks, putting the small blocks into an oven for fermentation and baking to obtain staple food bread;
s3, preparing sugar-free soybean milk: pouring soybeans into a container, adding a proper amount of clear water, covering a preservative film, placing the container in a refrigerator for cold storage and soaking overnight, then pouring the soaked soybeans into an electric pot, adding water for steaming until the soybeans are cooked, then fishing out the cooked soybeans, placing the cooked soybeans into a juicer, adding clear water, and squeezing the soybeans into soybean milk to obtain the sugar-free soybean milk beverage;
s4, preparing side dishes: taking out fructus Momordicae Charantiae, cleaning, cutting into slices, parching in a pan, taking out fructus Citri Grandis, peeling, and cutting into uniform slices to obtain side dish and fruit.
In step S1, buckwheat flour, corn flour and oatmeal are prepared, the ratio of which is 1: 2:4, pouring the buckwheat flour and the corn flour into the container in sequence, adding a proper amount of clear water to knead dough for 30min until the surface is smooth, adding oatmeal to continue kneading, covering with a preservative film to wake up the dough, and standing up the dough for 15 min.
And step S2, rolling the fermented dough into thin pancakes, rolling the thin pancakes, cutting the thin pancakes into small blocks, determining the size of the small blocks according to the actual situation, and then putting the small blocks into an oven for fermenting and baking for 2-3.5 hours to obtain staple food bread.
Step S3, pouring soybeans into a container, adding a proper amount of clear water, wherein the ratio of the soybeans to the clear water is 1:2, covering a preservative film, placing the container in a refrigerator for cold storage and soaking overnight, then pouring the soaked soybeans into a pot, adding water for cooking for 30 minutes until the soybeans are cooked, then taking out the cooked soybeans, placing the cooked soybeans into a juicer, adding clear water, wherein the ratio of the clear water to the soybeans is 1:4, and then squeezing the soybeans into soybean milk to obtain the sugar-free soybean milk beverage.
In step S4, a piece of balsam pear is taken out and cleaned, cut into slices and poured into a pot to be fried, then half of the grapefruit is taken out, the peel of the grapefruit is peeled off, and then the grapefruit is cut into uniform slices, so that side dishes and fruits can be obtained.
Example two
The invention provides a technical scheme that: a method for preparing dietetic nutritional therapy for diabetes comprises the following steps:
s1, preparing raw materials: preparing buckwheat flour, corn flour and oatmeal, pouring the buckwheat flour and the corn flour into a container in sequence, adding a proper amount of clear water, kneading until the surface is smooth, adding the oatmeal, continuously kneading, and covering with a preservative film to wake up;
s2, fermenting and baking: rolling the fermented dough into thin pancakes, rolling up, cutting into small blocks, putting the small blocks into an oven for fermentation and baking to obtain staple food bread;
s3, preparing sugar-free soybean milk: pouring soybeans into a container, adding a proper amount of clear water, covering a preservative film, placing the container in a refrigerator for cold storage and soaking overnight, then pouring the soaked soybeans into an electric pot, adding water for steaming until the soybeans are cooked, then fishing out the cooked soybeans, placing the cooked soybeans into a juicer, adding clear water, and squeezing the soybeans into soybean milk to obtain the sugar-free soybean milk beverage;
s4, preparing side dishes: taking out fructus Momordicae Charantiae, cleaning, cutting into slices, parching in a pan, taking out fructus Citri Grandis, peeling, and cutting into uniform slices to obtain side dish and fruit.
In step S1, buckwheat flour, corn flour and oatmeal are prepared, the ratio of which is 1: and 1:3, pouring the buckwheat flour and the corn flour into a container in sequence, adding a proper amount of clear water to knead dough for 30min until the surface is smooth, adding oatmeal to continue kneading, covering with a preservative film to wake up the dough, and keeping the wake-up time for 15 min.
And step S2, rolling the proofed dough into thin pancakes, rolling the thin pancakes, cutting the thin pancakes into small blocks, determining the size of the small blocks according to the actual situation, and then putting the small blocks into an oven for fermenting and baking for 2-3h to obtain the staple food bread.
Step S3, pouring soybeans into a container, adding a proper amount of clear water, wherein the ratio of the soybeans to the clear water is 1:2, covering a preservative film, placing the container in a refrigerator for cold storage and soaking overnight, then pouring the soaked soybeans into a pot, adding water for cooking for 20 minutes until the soybeans are cooked thoroughly, then taking out the cooked soybeans, placing the cooked soybeans into a juicer, adding clear water, wherein the ratio of the clear water to the soybeans is 1:3, and then squeezing the soybeans into soybean milk to obtain the sugar-free soybean milk beverage.
In step S4, a piece of balsam pear is taken out and cleaned, cut into slices and poured into a pot to be fried, then half of the grapefruit is taken out, the peel of the grapefruit is peeled off, and then the grapefruit is cut into uniform slices, so that side dishes and fruits can be obtained.
In conclusion, the invention adopts buckwheat bread, corn bread and mixed oatmeal in the interior as staple food, the interior of the main food is rich in vitamin B, a plurality of trace elements and food fiber, the main food has the advantages of low sugar and starch, and is also coarse grain, the intake of sugar and high cholesterol components can be reduced when a diabetic patient eats the main food, meanwhile, sugar-free soybean milk is also adopted as a beverage, the dry condition of the oral cavity when the bread is eaten can be neutralized, the sugar-free soybean milk is made of bean products, the bean food is rich in protein, inorganic salt and vitamin, the soybean oil contains unsaturated fatty acid, the serum cholesterol and triglyceride can be reduced, finally, the bitter gourd slices and the grapefruit are eaten as side dishes and fruits, the acidity of the grapefruit can alleviate the bitter taste of the balsam pear, the grapefruit is the most ideal food for the diabetic patient, the effects of reducing blood sugar and preventing complications can be achieved after long-term use, and the abundant food therapy types, the food has good taste and flavor, and can be used for diet therapy.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (5)

1. The preparation method of the dietotherapy nutrition treatment method for diabetes is characterized by comprising the following steps:
s1, preparing raw materials: preparing buckwheat flour, corn flour and oatmeal, pouring the buckwheat flour and the corn flour into a container in sequence, adding a proper amount of clear water, kneading until the surface is smooth, adding the oatmeal, continuously kneading, and covering with a preservative film to wake up;
s2, fermenting and baking: rolling the fermented dough into thin pancakes, rolling up, cutting into small blocks, putting the small blocks into an oven for fermentation and baking to obtain staple food bread;
s3, preparing sugar-free soybean milk: pouring soybeans into a container, adding a proper amount of clear water, covering a preservative film, placing the container in a refrigerator for cold storage and soaking overnight, then pouring the soaked soybeans into an electric pot, adding water for steaming until the soybeans are cooked, then fishing out the cooked soybeans, placing the cooked soybeans into a juicer, adding clear water, and squeezing the soybeans into soybean milk to obtain the sugar-free soybean milk beverage;
s4, preparing side dish: taking out fructus Momordicae Charantiae, cleaning, cutting into slices, parching in a pan, taking out fructus Citri Grandis, peeling, and cutting into uniform slices to obtain side dish and fruit.
2. The preparation method of claim 4, wherein in step S1, buckwheat flour, corn flour and oatmeal are prepared in a ratio of 1: and 1:3, pouring the buckwheat flour and the corn flour into a container in sequence, adding a proper amount of clear water to knead dough for 30min until the surface is smooth, adding oatmeal to continue kneading, covering with a preservative film to wake up the dough, and keeping the wake-up time for 15 min.
3. The preparation method of claim 4, wherein the fermented dough is rolled into a thin pancake, the thin pancake is rolled up and cut into small pieces, the size of the small pieces is determined according to actual conditions, and then the small pieces are placed into an oven to be fermented and roasted for 2-3h, so that the staple food bread can be obtained.
4. The method of claim 4, wherein in step S3, the soybeans are placed in a container, and a proper amount of clear water is added, the ratio of the soybeans to the clear water is 1:2, and the container is covered with a preservative film and placed in a refrigerator for refrigeration and soaking overnight, then the soaked soybeans are placed in an electric pan, and water is added for cooking for 20 minutes until the soybeans are cooked, then the cooked soybeans are placed in a juicer, and clear water is added, the ratio of the soybeans to the clear water is 1:3, and then the soybeans are pressed into soybean milk, so that the sugar-free soybean milk beverage is obtained.
5. The preparation method according to claim 4, wherein in step S4, a piece of balsam pear is taken out and cleaned, cut into slices and poured into a pot to be fried, then half pomelo is taken out, the skin of the pomelo is peeled off, and then the pomelo is cut into uniform slices, so that side dishes and fruits can be obtained.
CN202010801831.4A 2020-08-11 2020-08-11 Preparation method of dietetic nutritional treatment method for diabetes Withdrawn CN111802638A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112869010A (en) * 2021-01-21 2021-06-01 内蒙古蒙清农业科技开发有限责任公司 Instant oat ball noodles and production method thereof
CN113632973A (en) * 2021-07-29 2021-11-12 烟台市百吉林生命科学研究院 Preparation method of nutritional dietary therapy for diabetes

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112869010A (en) * 2021-01-21 2021-06-01 内蒙古蒙清农业科技开发有限责任公司 Instant oat ball noodles and production method thereof
CN113632973A (en) * 2021-07-29 2021-11-12 烟台市百吉林生命科学研究院 Preparation method of nutritional dietary therapy for diabetes

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Application publication date: 20201023