CN113080440A - Staple food flour composition suitable for people with high blood pressure, high blood sugar and high blood sugar - Google Patents
Staple food flour composition suitable for people with high blood pressure, high blood sugar and high blood sugar Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- 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
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a staple food flour composition suitable for people with high blood pressure, high blood sugar and high blood sugar, which comprises the following components in parts by weight: 52-62 parts of whole wheat flour, 1.5-3 parts of functional red yeast rice powder, 5-7 parts of pearl barley powder, 12-15 parts of oat high bran powder, 8-12 parts of red cowpea powder, 4-7 parts of germ coarse rice powder, 5-8 parts of tartary buckwheat powder, 2-5 parts of soybean protein powder, 2-5 parts of dietary fiber powder, 2-5 parts of red bean powder and 1-3 parts of chromium-rich yeast powder. The invention belongs to the technical field of staple food flour compositions, and particularly relates to a staple food flour composition suitable for people with high blood pressure, high blood sugar and high blood sugar. The finished steamed bun has good appearance and color, strong structure elasticity and toughness, high gluten degree, unique fragrance of red yeast rice, high nutritional value and unique taste, and has the function of food therapy for patients with hypertension, hyperlipidemia and hyperglycemia.
Description
Technical Field
The invention belongs to the technical field of staple food flour compositions, and particularly relates to a staple food flour composition suitable for people with high blood pressure, high blood sugar and high blood sugar.
Background
With the continuous improvement of living standard of people, the acceleration of work rhythm, the poor-health eating habits such as too much diet, etc., the diet structure of people has changed greatly, therefore produced a large amount of hypertension, hyperglycemia, hyperlipemia "three high" patients, these three chronic diseases are also commonly called "rich and honor disease", have seriously influenced people's physical and mental health. The statistical data of the health and health departments in China show that the risk factors of hypertension, hyperlipidemia and hyperglycemia rise linearly, about 1000 million patients are newly added each year, and by 6 months and 30 days in 2019, the hypertension population of the hypertension, hyperlipidemia and hyperglycemia population in China are 2.7 hundred million people, nearly 1.6 hundred million people and 1.1 hundred million people of diabetes patients.
The human body is an extremely complex system, the required nutrients are balanced, the multiple elements are required for building the body, no natural food can provide all the nutrients required by the human body, and diversified food supplementation is required for ensuring the physiological muscle energy of the body. The five-cereal grain is food which is relied on by people to maintain survival, and the five cereals are nourished, the five fruits are helped, the five animals are benefited, the five vegetables are filled, and the flavor is combined to be taken so as to supplement essence and benefit qi in China. "diet formulation principle. The five-cereal flour is a multi-element tonifying regulator food material for modern people who are used to eat refined or processed white rice flour, and the five-cereal flour is precious in five cereals, thereby meeting the new requirements of modern diet of people in new life.
Red yeast is a product of red yeast which is propagated on rice or other grain crops, and can be used for medicine and food. The red yeast rice and five-cereal composite self-generating flour is prepared by grinding wheat flour which is used as a main material according to the constitution of middle-aged and elderly people and following the principle of diet balance, reasonably proportioning a plurality of coarse cereals such as red yeast rice flour, oat flour, brown rice germ flour and the like through a physical method, wherein the red yeast rice and five-cereal composite flour has the characteristic of homology of medicine and food, and is defensive health-care flour aiming at the daily diet of middle-aged and elderly people. The coarse cereal compound flour is convenient to eat, chewy, good in taste and aromatic in flavor, is combined with various health elements of coarse cereals, and is staple food compound flour for middle-aged and aged people with 'three highs'. Also is the five-cereal composite flour for the daily diet of the public and women and children. The red yeast rice and five-cereal composite flour is prepared by matching wheat flour and coarse cereal flour, so that novel composite special flour is formed, the composite special flour is lower in sugar content than pure wheat flour and is mainly suitable for patients with hypertension, hyperglycemia and hyperlipidemia, various coarse cereals in the formula are low in sugar content, low in fat content and high in cellulose, are rich in various nutritional ingredients capable of inhibiting blood sugar and blood fat, have a good food therapy effect on the crowd with hypertension, hyperglycemia and hyperlipidemia, and are suitable for the middle-aged and the elderly to eat at ease. The edible method is the same as that of flour, and the flour can be made into steamed bread, steamed corn bread, noodles, steamed stuffed bun, steamed rolls, cakes and the like.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides a staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia, and the whole wheat flour is applied to the staple food flour composition, so that the staple food flour composition has the effects of reducing serum cholesterol and preventing diabetes and colon cancer, protecting the brain, promoting the growth and development of infants and the like; the functional red yeast rice powder is applied to the invention, so that the invention has the functions of reducing high cholesterol, high blood fat and high blood pressure; the black tartary buckwheat is applied to the invention, so that the invention has the functions of reducing blood sugar, blood fat and serum total cholesterol and LDL cholesterol; the oat high-bran powder is applied to the invention, so that the invention has the advantages of reducing the demand of human bodies on insulin and preventing obesity; reducing cholesterol and blood lipid; the application of the small red beans in the invention has the effects of relaxing bowel, reducing blood pressure, reducing blood fat, regulating blood sugar, detoxifying, resisting cancer, preventing calculus, building body, losing weight, strengthening spleen, promoting urination and the like; the wheat germ powder is applied to the invention, so that the invention has the effects of reducing serum cholesterol, preventing diabetes and colon cancer, protecting the brain, promoting the growth and development of infants and the like; the coix seed powder is applied to the invention, so that the coix seed powder has the effects of inducing diuresis to alleviate edema, clearing heat and removing dampness, and tonifying spleen and detoxifying. Caring skin, promoting metabolism, removing toxin in body, reducing blood lipid, and reducing cholesterol; the black purple glutinous rice flour is applied to the invention, so that the invention has the effects of enriching blood and benefiting qi, strengthening spleen and warming liver, improving eyesight and activating blood, improving myocardial nutrition, reducing myocardial oxygen consumption, reducing blood pressure and the like. The soybean protein powder is applied to the invention, so that the invention has the effect of adjuvant therapy on patients with cardiovascular sclerosis, arteriosclerosis, diabetes, hypertension, high cholesterol and obesity; the dietary fiber is applied to the invention, so that the insulin requirement of a diabetic patient can be reduced, the postprandial metabolism is controlled, and the health of the body is ensured; the chromium picolinate-enriched yeast food-grade chromium is applied to the invention, and one effect of the chromium is to reduce total cholesterol and increase the concentration of density lipoprotein (HDL). Chromium can improve the metabolic efficiency of saccharides, reduce the accumulation of fat, enhance the human immunity of patients suffering from hypertension, hyperlipidemia and hyperglycemia, and effectively solve the problems that the existing edible flour composition in the current market is not clear in applicable people, disordered in edible condition and has special physical therapy effect on special people.
The technical scheme adopted by the invention is as follows: the invention relates to a staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia, which comprises the following components in parts by weight: 49-59 parts of whole wheat flour, 10-14 parts of oat high-bran powder, 5-8 parts of pearl barley powder, 5-7 parts of purple glutinous rice powder, 4-7 parts of tartary buckwheat powder, 4-7 parts of wheat germ powder, 4-6 parts of red bean powder, 1-4 parts of soybean protein powder, 1-3 parts of dietary fiber powder, 1-3 parts of functional red yeast rice powder and 1-3 parts of chromium-rich yeast powder.
Further, the staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia comprises the following components in parts by weight: 49-55 parts of whole wheat flour, 11-13 parts of oat high-bran powder, 6-7 parts of pearl barley powder, 5-6 parts of purple glutinous rice powder, 5-6 parts of tartary buckwheat powder, 5-6 parts of wheat germ powder, 4-5 parts of red bean powder, 2-3 parts of soybean protein powder, 2-3 parts of dietary fiber powder, 1-2 parts of functional red yeast rice powder and 1-2 parts of chromium-rich yeast powder.
Further, the staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia comprises the following components in parts by weight: 50 parts of whole wheat flour, 12 parts of oat high-bran powder, 7 parts of pearl barley powder, 6 parts of purple glutinous rice powder, 5.5 parts of tartary buckwheat powder, 5.5 parts of wheat germ powder, 5 parts of red bean powder, 3 parts of soybean protein powder, 2.5 parts of dietary fiber powder, 2 parts of functional red yeast rice powder and 1.5 parts of chromium-rich yeast powder.
The invention with the structure has the following beneficial effects: the staple food flour composition is suitable for people with hypertension, hyperglycemia and hyperlipidemia, takes wheat flour as a raw material, adds functional red yeast rice powder and other eight kinds of cereal powder in different proportions into the flour, and does not add any quality improver and additive. The finished steamed bun has good appearance and color, strong structure elasticity and toughness, high gluten degree, unique fragrance of red yeast rice, high nutritional value and unique taste.
Drawings
FIG. 1 is a table of the nutrient content per hectogram whole wheat flour comestible in a staple food flour composition suitable for the three-high population of the present invention;
FIG. 2 shows the nutrient content in each hundred grams of red yeast rice in the staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia;
FIG. 3 shows the content of nutrient elements in per hundred grams of tartary buckwheat flour in the staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia;
FIG. 4 shows the content of nutrient elements in each hundred grams of oat flour in a staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia according to the invention;
FIG. 5 shows the content of nutrient elements in each hundred grams of red bean powder in the staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia;
FIG. 6 is a table showing the content of nutrient elements in each hundred grams of wheat germ flour in a staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia, according to the present invention;
FIG. 7 shows the content of nutrient elements in each hundred grams of coix seed powder in the staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia;
fig. 8 shows the content of nutrient elements in each hundred grams of soybean protein powder in the staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia.
Fig. 9 shows the content of nutrient elements in each hundred grams of purple glutinous rice flour in the staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia.
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.
As shown in figures 1-9, the staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia comprises the following components in parts by weight: 49-59 parts of whole wheat flour, 10-14 parts of oat high-bran powder, 5-8 parts of pearl barley powder, 5-7 parts of purple glutinous rice powder, 4-7 parts of tartary buckwheat powder, 4-7 parts of wheat germ powder, 4-6 parts of red bean powder, 1-4 parts of soybean protein powder, 1-3 parts of dietary fiber powder, 1-3 parts of functional red yeast rice powder and 1-3 parts of chromium-rich yeast powder.
The staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia comprises the following components in parts by weight: 49-55 parts of whole wheat flour, 11-13 parts of oat high-bran powder, 6-7 parts of pearl barley powder, 5-6 parts of purple glutinous rice powder, 5-6 parts of tartary buckwheat powder, 5-6 parts of wheat germ powder, 4-5 parts of red bean powder, 2-3 parts of soybean protein powder, 2-3 parts of dietary fiber powder, 1-2 parts of functional red yeast rice powder and 1-2 parts of chromium-rich yeast powder.
The staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia comprises the following components in parts by weight: 50 parts of whole wheat flour, 12 parts of oat high-bran powder, 7 parts of pearl barley powder, 6 parts of purple glutinous rice powder, 5.5 parts of tartary buckwheat powder, 5.5 parts of wheat germ powder, 5 parts of red bean powder, 3 parts of soybean protein powder, 2.5 parts of dietary fiber powder, 2 parts of functional red yeast rice powder and 1.5 parts of chromium-rich yeast powder.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The present invention and its embodiments have been described above, and the description is not intended to be limiting, and the drawings are only one embodiment of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (3)
1. A staple food flour composition suitable for people with hypertension, hyperglycemia and hyperlipidemia is characterized in that: comprises the following components in parts by weight: 49-59 parts of whole wheat flour, 10-14 parts of oat high-bran powder, 5-8 parts of pearl barley powder, 5-7 parts of purple glutinous rice powder, 4-7 parts of tartary buckwheat powder, 4-7 parts of wheat germ powder, 4-6 parts of red bean powder, 1-4 parts of soybean protein powder, 1-3 parts of dietary fiber powder, 1-3 parts of functional red yeast rice powder and 1-3 parts of chromium-rich yeast powder.
2. A staple food flour composition suitable for consumption by the group of people with hypertension, hyperglycemia and hyperlipidemia, as claimed in claim 1, wherein: comprises the following components in parts by weight: 49-55 parts of whole wheat flour, 11-13 parts of oat high-bran powder, 6-7 parts of pearl barley powder, 5-6 parts of purple glutinous rice powder, 5-6 parts of tartary buckwheat powder, 5-6 parts of wheat germ powder, 4-5 parts of red bean powder, 2-3 parts of soybean protein powder, 2-3 parts of dietary fiber powder, 1-2 parts of functional red yeast rice powder and 1-2 parts of chromium-rich yeast powder.
3. A staple food flour composition suitable for consumption by the group of people with hypertension, hyperglycemia and hyperlipidemia, as claimed in claim 1, wherein: comprises the following components in parts by weight: 50 parts of whole wheat flour, 12 parts of oat high-bran powder, 7 parts of pearl barley powder, 6 parts of purple glutinous rice powder, 5.5 parts of tartary buckwheat powder, 5.5 parts of wheat germ powder, 5 parts of red bean powder, 3 parts of soybean protein powder, 2.5 parts of dietary fiber powder, 2 parts of functional red yeast rice powder and 1.5 parts of chromium-rich yeast powder.
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Application publication date: 20210709 |