CN113367332A - Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof - Google Patents

Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof Download PDF

Info

Publication number
CN113367332A
CN113367332A CN202110697624.3A CN202110697624A CN113367332A CN 113367332 A CN113367332 A CN 113367332A CN 202110697624 A CN202110697624 A CN 202110697624A CN 113367332 A CN113367332 A CN 113367332A
Authority
CN
China
Prior art keywords
parts
black tea
flour
whole wheat
wheat flour
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.)
Withdrawn
Application number
CN202110697624.3A
Other languages
Chinese (zh)
Inventor
吴丽
赵杭利
刘磊
陈思梦
凡鑫
秦海龙
詹婧红
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chongqing Qingqingmaitian Food Technology Co ltd
Chongqing Technology and Business University
Original Assignee
Chongqing Qingqingmaitian Food Technology Co ltd
Chongqing Technology and Business University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Chongqing Qingqingmaitian Food Technology Co ltd, Chongqing Technology and Business University filed Critical Chongqing Qingqingmaitian Food Technology Co ltd
Priority to CN202110697624.3A priority Critical patent/CN113367332A/en
Publication of CN113367332A publication Critical patent/CN113367332A/en
Priority to CN202410674500.7A priority patent/CN118415331A/en
Priority to CN202210359655.2A priority patent/CN115104729A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Pediatric Medicine (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

A sugar-stabilizing meal based on 3D-whole wheat flour and a preparation method thereof are disclosed, wherein the sugar-stabilizing meal comprises the following components: 3.3-3.5 g of 3D-whole wheat flour, 3.3-3.5 g of hulless oat flour, 6.0-7.5 g of cured rice flour, 6.0-7.5 g of puffed rice flour, 0.8-1.0 g of bitter gourd, 0.40-0.55 g of cinnamon, 0.40-0.55 g of onion, 0.65-0.75 g of yam flour, 0.26-0.30 g of cooked ginger powder, 0.10-0.15 g of high-viscosity guar gum, 0.25-0.30 g of low-viscosity guar gum, 0.95-1.05 g of resistant dextrin, 3.5-4.0 g of white sugar, 0.95-1.05 g of xylo-oligosaccharide, 0.20-0.25 g of maltodextrin, 0.30-0.36 g of soybean protein, 0.30-0.36 g of whey protein powder, 0.18-0.21 g of red date essence and the like.

Description

Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof
Technical Field
The invention relates to the field of sugar-stabilizing meals, in particular to a sugar-stabilizing meal based on 3D-whole wheat flour and a preparation method thereof.
Background
With the improvement of the life quality of people and the abundance of food, diabetes becomes a long-term problem which puzzles the elderly. In order to maintain stable blood sugar, more and more meal replacement powders for diabetics are accepted by people, however, at present, meal replacement powders for many diabetics or hyperglycemia population are based on a low-calorie design principle, and starch raw materials are not added into common meal replacement powders for diabetics. Starch is the main energy source of the human body, however, and diabetics need more energy than the ordinary people to ensure the basic energy needs of the body.
In addition, most of the existing meal replacement powder is pasty after being mixed, and the physiological requirements of human on the food mouthfeel cannot be met, so that the diabetic patients who eat the pasty meal replacement powder for a long time lose the enjoyment of diet to a certain extent.
In order to solve the existing problems, it is important to provide a glucose-stabilizing meal which can enable a diabetic patient to fully ingest starch-based nutrient substances and simultaneously can not cause rapid rise of blood glucose in a short time.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide a sugar-stabilizing meal based on 3D-whole wheat flour and a preparation method thereof
In order to achieve the purpose, the technical scheme of the invention is as follows:
a sugar-stabilizing meal based on 3D-whole wheat flour is composed of the following components in parts by weight: 3.3-3.5 parts of 3D-whole wheat flour, 3.3-3.5 parts of hulless oat flour, 6.0-7.5 parts of cured rice flour, 6.0-7.5 parts of puffed rice flour, 0.8-1.0 part of bitter gourd, 0.40-0.55 part of cinnamon, 0.40-0.55 part of onion, 0.65-0.75 part of yam flour, 0.26-0.30 part of cooked ginger powder, 0.10-0.15 part of high-viscosity guar gum, 0.25-0.30 part of low-viscosity guar gum, 0.95-1.05 part of resistant dextrin, 3.5-4.0 parts of white sugar, 0.95-1.05 part of xylo-oligosaccharide, 0.20-0.25 part of maltodextrin, 0.30-0.36 part of soybean protein, 0.30-0.36 part of whey protein powder, 0.18-0.21 part of red date essence, 0.18-0.18 part of milk, 0.18-0.25 part of ground black tea, 0.30-0.35 part of ground calcium carbonate, 0.35-0.35 part of black tea, 0.35-0.5 part of black tea granules, 0.40-0.30 parts of xylitol, 0.35-0.30 parts of black tea granules, 0.35 parts of black tea, 0.35 parts of peanut oil, 0.35-0.35 parts of black tea granules, 0.35 parts of black tea, 0.5-0.5 parts of black tea granules, 0.5 parts of black tea and 0.5 parts of black tea granules, 0.5 parts of black tea granules.
Further, the sugar-stabilizing meal consists of the following components: 3.3-3.5 g of 3D-whole wheat flour, 3.3-3.5 g of hulless oat flour, 6.0-7.5 g of cured rice flour, 6.0-7.5 g of puffed rice flour, 0.8-1.0 g of bitter gourd, 0.40-0.55 g of cinnamon, 0.40-0.55 g of onion, 0.65-0.75 g of yam flour, 0.26-0.30 g of cooked ginger powder, 0.10-0.15 g of high-viscosity guar gum, 0.25-0.30 g of low-viscosity guar gum, 0.95-1.05 g of resistant dextrin, 3.5-4.0 g of white sugar, 0.95-1.05 g of xylo-oligosaccharide, 0.20-0.25 g of maltodextrin, 0.30-0.36 g of soybean protein, 0.30-0.36 g of whey protein powder, 0.18-0.21 g of red date essence, 0.18-0.18 g of milk, 0.18-0.25 g of black tea, 0.5-0.5 g of black tea, 0.40-0.30 g of ground calcium carbonate, 0.35-0.35 g of black tea, 0.30-0.30 g of xylitol, 0.35-0.30 g of peanut oil, 0.35-0.30 g of black tea granules, 0.30-0.30 g of black tea granules, 0.35-0.30-0.35 calcium carbonate,
further, the nutrient solution also comprises the following nutrient components: 8.0-12.0 mg of beta-carotene, 5.0-6.0 mg of lysine salt, 1100-1300 IU of vitamin A and vitamin D290-100 IU, 2.0-2.5 mg vitamin E, vitamin B12.5-2.8 mg, vitamin B21.8-2.0 mg, vitamin B60.20-0.25 mg, vitamin B120.15-0.25 mg, 11.0-12.0 mg of vitamin C, 8.0-8.8 mg of nicotinamide, 1.6-1.8 mg of calcium pantothenate, 12.0-13.0 mg of choline bitartrate, 11.0-12.5 mg of inositol, 2.0-2.5 mg of iron, 20-25 mg of iodine, 0.20-0.25 mg of copper, 0.20-0.25 mg of manganese, 0.11-0.12 mg of zinc, 135-140 g of calcium hydrogen phosphate, 0.20-0.25 mg of magnesium and 2.0-2.5 mg of potassium; the weight of each meal replacement powder is 44-48 g.
Furthermore, the fruit and vegetable particles comprise the mushrooms, the okra, the sweet potatoes, the green radishes and the apples in a weight ratio of 2:1:1.5:1: 1.
The preparation method of the sugar-stabilizing meal based on the 3D-whole wheat flour comprises the following steps:
(1) baking 3D-whole wheat flour at low temperature, and weighing and mixing the 3D-whole wheat flour with all other raw materials in proportion.
(2) Respectively crushing dried fruits and vegetables, rice crust and nut peanuts for later use;
(3) crushing fermented mulberry leaf black tea, sieving with a 80-mesh sieve, adding all the materials into a stirrer, and uniformly mixing;
(4) subpackaging according to the required weight;
(5) and (7) sealing.
Compared with the prior art, the invention has the beneficial effects that:
the 3D-whole wheat flour based glucose stabilizing meal and the preparation method thereof are characterized in that starch is not added in meal replacement powder of a common diabetic, but the meal replacement powder contains starch which is a main energy source of a human body, and the diabetic needs to ensure energy intake more than the common people. The food raw materials are nutritional, healthy and safe, and patients do not need to worry about the great rise of blood sugar in vivo caused by the ingestion of starch. On the premise of meeting the normal nutritional requirements of human bodies, the aim of low GI is achieved, and the method has good commercial application prospect.
Detailed Description
The technical scheme of the invention is further described in detail by combining the specific implementation mode as follows:
a sugar-stabilizing meal based on 3D-whole wheat flour is composed of the following components in parts by weight: 3.3-3.5 parts of 3D-whole wheat flour, 3.3-3.5 parts of hulless oat flour, 6.0-7.5 parts of cured rice flour, 6.0-7.5 parts of puffed rice flour, 0.8-1.0 part of bitter gourd, 0.40-0.55 part of cinnamon, 0.40-0.55 part of onion, 0.65-0.75 part of yam flour, 0.26-0.30 part of cooked ginger powder, 0.10-0.15 part of high-viscosity guar gum, 0.25-0.30 part of low-viscosity guar gum, 0.95-1.05 part of resistant dextrin, 3.5-4.0 parts of white sugar, 0.95-1.05 part of xylo-oligosaccharide, 0.20-0.25 part of maltodextrin, 0.30-0.36 part of soybean protein, 0.30-0.36 part of whey protein powder, 0.18-0.21 part of red date essence, 0.18-0.18 part of milk, 0.18-0.25 part of ground black tea, 0.30-0.35 part of ground calcium carbonate, 0.35-0.35 part of black tea, 0.35-0.5 part of black tea granules, 0.40-0.30 parts of xylitol, 0.35-0.30 parts of black tea granules, 0.35 parts of black tea, 0.35 parts of peanut oil, 0.35-0.35 parts of black tea granules, 0.35 parts of black tea, 0.5-0.5 parts of black tea granules, 0.5 parts of black tea and 0.5 parts of black tea granules, 0.5 parts of black tea granules.
Further, the sugar-stabilizing meal consists of the following components: 3.3-3.5 g of 3D-whole wheat flour, 3.3-3.5 g of hulless oat flour, 6.0-7.5 g of cured rice flour, 6.0-7.5 g of puffed rice flour, 0.8-1.0 g of bitter gourd, 0.40-0.55 g of cinnamon, 0.40-0.55 g of onion, 0.65-0.75 g of yam flour, 0.26-0.30 g of cooked ginger powder, 0.10-0.15 g of high-viscosity guar gum, 0.25-0.30 g of low-viscosity guar gum, 0.95-1.05 g of resistant dextrin, 3.5-4.0 g of white sugar, 0.95-1.05 g of xylo-oligosaccharide, 0.20-0.25 g of maltodextrin, 0.30-0.36 g of soybean protein, 0.30-0.36 g of whey protein powder, 0.18-0.21 g of red date essence, 0.18-0.18 g of milk, 0.18-0.25 g of black tea, 0.5-0.5 g of black tea, 0.40-0.30 g of ground calcium carbonate, 0.35-0.35 g of black tea, 0.30-0.30 g of xylitol, 0.35-0.30 g of peanut oil, 0.35-0.30 g of black tea granules, 0.30-0.30 g of black tea granules, 0.35-0.30-0.35 calcium carbonate,
further, the nutrient solution also comprises the following nutrient components: 8.0-12.0 mg of beta-carotene, 5.0-6.0 mg of lysine salt, 1100-1300 IU of vitamin A and vitamin D290-100 IU, 2.0-2.5 mg vitamin E, vitamin B12.5-2.8 mg, vitamin B21.8-2.0 mg, vitamin B60.20-0.25 mg, vitamin B120.15-0.25 mg, 11.0-12.0 mg of vitamin C, 8.0-8.8 mg of nicotinamide, 1.6-1.8 mg of calcium pantothenate, 12.0-13.0 mg of choline bitartrate, 11.0-12.5 mg of inositol, 2.0-2.5 mg of iron, 20-25 mg of iodine, 0.20-0.25 mg of copper, 0.20-0.25 mg of manganese, 0.11-0.12 mg of zinc, 135-140 g of calcium hydrogen phosphate, 0.20-0.25 mg of magnesium and 2.0-2.5 mg of potassium; the weight of each meal replacement powder is 44-48 g.
Furthermore, the fruit and vegetable particles comprise the mushrooms, the okra, the sweet potatoes, the green radishes and the apples in a weight ratio of 2:1:1.5:1: 1. The nut particles are prepared by uniformly mixing peanuts, cashews, almonds, walnut kernels and shelled melon seeds in equal proportion for later use. The preparation method of the sugar-stabilizing meal based on the 3D-whole wheat flour comprises the following steps:
(1) baking 3D-whole wheat flour at low temperature, and weighing and mixing the 3D-whole wheat flour with all other raw materials in proportion.
(2) Respectively crushing dried fruits and vegetables, rice crust and nut peanuts for later use;
(3) crushing fermented mulberry leaf black tea, sieving with a 80-mesh sieve, adding all the materials into a stirrer, and uniformly mixing;
(4) subpackaging according to the required weight;
(5) and (7) sealing.
We performed preliminary trial experiments on 20 volunteer diabetic patients, and required the subjects to eat steamed bread, rice and other common carbohydrates and our meal replacement powder intermittently, and 2 hours after eating, the blood glucose values of the capillaries were measured. The following data were obtained. (the blood sugar concentration of normal people after 2 hours is less than 7.8mmol/L, the pre-diabetes is between 7.8 and 11mmol/L, the test population is mainly pre-diabetes or slightly diabetic, because the effect is quick, if the patient with severe diabetes needs to take for a long time, the effect can be seen.)
Figure BDA0003129161330000061
Figure BDA0003129161330000071
Case 2A woman with a history of more than ten years of diabetes needs regular insulin administration to control the increase in blood glucose. Even so, blood sugar is still higher than normal level, and after eating the glucose stabilizing meal of the invention for months, the blood sugar value is reduced by 2 units compared with normal time under the condition of taking insulin.
The invention has the components with the auxiliary hypoglycemic effect:
(1) fermenting the mulberry leaf black tea: mulberry leaves are the main medicinal materials used in traditional Chinese medicine from ancient times for treating diabetes (namely diabetes in modern medicine). One principle is that alkaloid DNJ (1-deoxynojirimycin) has an inhibitory effect on activity of disaccharide degrading enzymes, so that absorption of disaccharide by small intestine is inhibited, and high peak value of blood sugar after eating is reduced; the second principle is that the mulberry leaf alkaloid fagomine and mulberry leaf polysaccharide promote beta cells to secrete insulin, so that the effect of reducing blood sugar is achieved. After the mulberry leaves are fermented, the effective hypoglycemic component 1-deoxynojirimycin in the mulberry leaf black tea is completely preserved by special processes such as low-temperature drying and the like.
(2) 3D-Whole wheat flour, wheat is the main choice for human body to take carbohydrate every day, and is the first of five cereals. The wheat flour milled after being peeled loses a large amount of effective components in the processing process, so the wheat flour is not suitable to be used as a carrier for main research of the product and is also the reason that various diabetics recommend to eat less or not to eat at present. Whole wheat flour, because bran is not removed in the wheat milling process, retains a large amount of vitamins, minerals, cellulose in the bran, and therefore has a higher nutritional value. The 3D-whole wheat flour is different from all whole wheat flour processing technologies in the current market, all nutritional ingredients in wheat can be completely reserved by a special process, and the taste and the nutritional value are better than those of common whole wheat flour.
(3) Balanced nutrition design: one of the balanced nutrition methods is that a plurality of kinds of foods are eaten everyday, three energy substances are respectively selected from different food sources, animal protein adopts whey protein, animal fat selects the Bomba fish oil rich in structural fatty acid,
the special trace elements and vitamins required by the diabetics are enhanced, and the amino acids, the polypeptides and the prebiotics for improving the immunity of the human body are also enhanced. The starch and dietary fiber are selected from semen Tritici Aestivi, semen Fagopyri Esculenti, herba Avenae Fatuae, rice, Oryza Glutinosa, etc. The protein and fat are selected from animal and plant sources.
(4) Adjusting the flavor and the mouthfeel: fruit and vegetable powder, puffed food, nut pieces and the like are selectively added, so that the flavor which is loved by consumers is increased, the chewing function of the product is endowed, the most basic sensory appeal of people to food is met, the life quality of diabetics is improved, and the consumption psychology is met.
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that are not thought of through the inventive work should be included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope defined by the claims.

Claims (5)

1. The sugar-stabilizing meal based on 3D-whole wheat flour is characterized by comprising the following components in parts by weight: 3.3-3.5 parts of 3D-whole wheat flour, 3.3-3.5 parts of hulless oat flour, 6.0-7.5 parts of cured rice flour, 6.0-7.5 parts of puffed rice flour, 0.8-1.0 part of bitter gourd, 0.40-0.55 part of cinnamon, 0.40-0.55 part of onion, 0.65-0.75 part of yam flour, 0.26-0.30 part of cooked ginger powder, 0.10-0.15 part of high-viscosity guar gum, 0.25-0.30 part of low-viscosity guar gum, 0.95-1.05 part of resistant dextrin, 3.5-4.0 parts of white sugar, 0.95-1.05 part of xylo-oligosaccharide, 0.20-0.25 part of maltodextrin, 0.30-0.36 part of soybean protein, 0.30-0.36 part of whey protein powder, 0.18-0.21 part of red date essence, 0.18-0.18 part of milk, 0.18-0.25 part of ground black tea, 0.30-0.35 part of ground calcium carbonate, 0.35-0.35 part of black tea, 0.35-0.5 part of black tea, 0.35-0.5-0.30 parts of ground calcium carbonate, 0.35 parts of peanut oil, 0.35 parts of black tea granules, 0.35-0.35 parts of black tea, 0.5-0.5 parts of black tea granules, 0.5-0.5 parts of black tea, 0.5 parts of xylitol and 0.5-0.5 parts of rice oil.
2. The sugar-stable meal based on 3D-whole wheat flour according to claim 1, characterized in that it consists of: 3.3-3.5 g of 3D-whole wheat flour, 3.3-3.5 g of hulless oat flour, 6.0-7.5 g of cured rice flour, 6.0-7.5 g of puffed rice flour, 0.8-1.0 g of bitter gourd, 0.40-0.55 g of cinnamon, 0.40-0.55 g of onion, 0.65-0.75 g of yam flour, 0.26-0.30 g of cooked ginger powder, 0.10-0.15 g of high-viscosity guar gum, 0.25-0.30 g of low-viscosity guar gum, 0.95-1.05 g of resistant dextrin, 3.5-4.0 g of white sugar, 0.95-1.05 g of xylo-oligosaccharide, 0.20-0.25 g of maltodextrin, 0.30-0.36 g of soybean protein, 0.30-0.36 g of whey protein powder, 0.18-0.21 g of red date essence, 0.18-0.18 g of milk, 0.18-0.25 g of ground black tea, 0.40-0.35 g of black tea, 0.35-0.35 g of ground calcium carbonate, 0.35-0.35 g of black tea, 0.30-0.30 g of xylitol, 0.30-0.35 g of ground fish oil, 0.35-0.35 g of black tea granules, 0.30-0.30 g of black tea, 0.35 calcium carbonate and 0.35-0.5 g of black tea.
3. The sugar-stabilized meal based on 3D-whole wheat flour according to claim 2, further comprising the following nutritional ingredients: 8.0-12.0 mg of beta-carotene, 5.0-6.0 mg of lysine salt, 1100-1300 IU of vitamin A and vitamin D290-100 IU, 2.0-2.5 mg vitamin E, vitamin B12.5-2.8 mg, vitamin B21.8-2.0 mg, vitamin B60.20-0.25 mg, vitamin B120.15-0.25 mg, 11.0-12.0 mg vitamin C, 8.0-8.8 mg nicotinamide, 1.6-1.8 mg calcium pantothenate, 12.0-13.0 mg choline bitartrate, 11.0-12.5 mg inositol, 2.0-2.5 mg iron, 20-25 mg iodine, 0.20-0.25 mg copper, 0.20-0.25 mg manganese, 0.11-0.12 mg zinc, 135-140 g calcium hydrogen phosphate, 0.20-0.25 mg magnesium, 2.0-2.5 mg potassium; the weight of each meal replacement powder is 44-48 g.
4. The sugar-stabilizing meal based on 3D-whole wheat flour as claimed in claim 1, wherein the dried fruit and vegetable pieces are composed of shiitake, okra, sweet potatoes, green radish and apple in a weight ratio of 2:1:1.5:1: 1. The nut particles are prepared by uniformly mixing peanuts, cashews, almonds, walnut kernels and shelled melon seeds in equal proportion for later use.
5. The method for preparing a sugar-stable diet based on 3D-whole wheat flour as claimed in any one of claims 1-4, characterized in that it comprises the following steps:
(1) baking 3D-whole wheat flour at low temperature, and weighing and uniformly mixing the 3D-whole wheat flour with other raw materials in proportion;
(2) respectively crushing dried fruits and vegetables, rice crust and nut peanuts for later use;
(3) crushing fermented mulberry leaf black tea, sieving with a 80-mesh sieve, adding all the materials into a stirrer, and uniformly mixing;
(4) subpackaging according to the required weight;
(5) and (7) sealing.
CN202110697624.3A 2021-06-23 2021-06-23 Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof Withdrawn CN113367332A (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN202110697624.3A CN113367332A (en) 2021-06-23 2021-06-23 Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof
CN202410674500.7A CN118415331A (en) 2021-06-23 2022-04-06 Stable sugar meal, preparation method and application thereof
CN202210359655.2A CN115104729A (en) 2021-06-23 2022-04-06 Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110697624.3A CN113367332A (en) 2021-06-23 2021-06-23 Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof

Publications (1)

Publication Number Publication Date
CN113367332A true CN113367332A (en) 2021-09-10

Family

ID=77578585

Family Applications (3)

Application Number Title Priority Date Filing Date
CN202110697624.3A Withdrawn CN113367332A (en) 2021-06-23 2021-06-23 Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof
CN202210359655.2A Pending CN115104729A (en) 2021-06-23 2022-04-06 Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof
CN202410674500.7A Pending CN118415331A (en) 2021-06-23 2022-04-06 Stable sugar meal, preparation method and application thereof

Family Applications After (2)

Application Number Title Priority Date Filing Date
CN202210359655.2A Pending CN115104729A (en) 2021-06-23 2022-04-06 Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof
CN202410674500.7A Pending CN118415331A (en) 2021-06-23 2022-04-06 Stable sugar meal, preparation method and application thereof

Country Status (1)

Country Link
CN (3) CN113367332A (en)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101143010B (en) * 2006-09-15 2012-07-11 上海瑞品实业有限公司 Special-purpose nutritive food for diabetes patient and its preparation method
CN105942498A (en) * 2016-05-05 2016-09-21 上海诗琳美生物科技有限公司 Functional nutritional food compounds with diabetes-treating effects and preparation methods thereof
CN106857978A (en) * 2016-11-26 2017-06-20 安徽明珍堂养生品有限公司 A kind of preparation method of folium mori black tea powder
CN110101001A (en) * 2019-05-20 2019-08-09 重庆工商大学 A kind of 3D- whole wheat powder producing method and application

Also Published As

Publication number Publication date
CN115104729A (en) 2022-09-27
CN118415331A (en) 2024-08-02

Similar Documents

Publication Publication Date Title
CN102405950B (en) Soybean curb residue gingko mulberry leaf food grain biscuit and production method thereof
CN102813120B (en) Anti-cancer sea cucumber sugar-reducing flour and preparation method thereof
CN107347958A (en) A kind of quinoa biscuit
KR102396152B1 (en) Easy-to-eat of Nutrition Balance Health Food
CN103168812A (en) Sugar-free tartary buckwheat biscuit and manufacture method thereof
CN101288466A (en) Sandwiched mushroom biscuit and preparation method thereof
CN104705575A (en) Noodle capable of reducing blood sugar and preparation method thereof
CN102919450B (en) Cereal leaching solution herbal tea and method for preparing same
CN105815414A (en) Quinoa cookie and preparation method for same
CN103005450A (en) Nutrient fast-food convenient food and preparation method thereof
CN102028152A (en) Nutrition health care crusty pancake
CN114847320A (en) Quinoa-purple sweet potato biscuit with high dietary fiber and low GI and preparation method thereof
CN114586973A (en) Low-GI (glycemic index) total-nutrient meal replacement powder and preparation method thereof
CN111406941A (en) Nutritional dietary compositions and edible products
CN113367332A (en) Sugar-stabilizing meal based on 3D-whole wheat flour and preparation method thereof
CN113662137A (en) Slender black bean meal replacement powder and preparation method thereof
CN113229452A (en) Natural healthy oat porridge composition and preparation method thereof
CN106262882A (en) Tremella sweet potato flour instant food and preparation method thereof
CN111406940A (en) Dietary fiber composition and edible product
CN104305215A (en) Nutritional fast convenient food and preparation method thereof
RU2818578C2 (en) Method of preparing dishes for balanced daily diet
CN107594536A (en) A kind of health care buccal tablets containing resistant dextrin and preparation method thereof
Arora et al. Reinventing plantain as a functional food: A processing based approach
CN102687828A (en) Production method of buckwheat rutin instant noodles
CN112568364A (en) Food with functions of dispelling effects of alcohol and reducing high blood pressure, high blood sugar and high blood fat and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20210910