CN114145412A - Dietary cellulose flour for preventing and treating diabetes and preparation method thereof - Google Patents
Dietary cellulose flour for preventing and treating diabetes and preparation method thereof Download PDFInfo
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- 229930003451 Vitamin B1 Natural products 0.000 description 2
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- POJWUDADGALRAB-PVQJCKRUSA-N Allantoin Natural products NC(=O)N[C@@H]1NC(=O)NC1=O POJWUDADGALRAB-PVQJCKRUSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
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- 206010012735 Diarrhoea Diseases 0.000 description 1
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- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of flour preparation, and discloses dietary cellulose flour for preventing and treating diabetes, which comprises the following raw materials in parts by weight: 50-60 parts of mountain drought wheat, 5-10 parts of millet, 5-10 parts of oat, 5-10 parts of buckwheat, 5-10 parts of dried Chinese yam slices, 4-5 parts of dried kudzu root blocks, 1-5 parts of dried Chinese wolfberry fruits, 1-5 parts of cassia bark, 5-10 parts of bean skins, 6-10 parts of rice bran, 4-8 parts of wheat skins, 14-18 parts of red glutinous rice powder, 0.3-0.7 part of maltitol and 300-500 parts of mineral water.
Description
Technical Field
The invention relates to the technical field of flour preparation, in particular to dietary cellulose flour for preventing and treating diabetes and a preparation method thereof.
Background
The upland wheat in mountain land contains carbohydrate, fat, protein, crude fiber, calcium, phosphorus, potassium, vitamin B1, vitamin B2, nicotinic acid, allantoin, and can be used for preventing and treating diabetes, heart disease, gastrointestinal diseases, etc., controlling blood sugar and blood pressure, and reducing patient's desire to eat.
The upland wheat in the mountainous region has very high medicinal value, is rich in ingredients beneficial to human health, such as tartary buckwheat flavone, multiple vitamins, trace elements, selenium, chromium and the like, and particularly has better blood sugar reducing effect.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the preparation method of the dietary cellulose flour, which has the advantages of prolonging the shelf life of the mountain drought wheat, widening the eating way of the mountain drought wheat and the like, and solves the problems that the mountain drought wheat is cultivated only in arid and semiarid regions by means of natural rainfall, so the harvest condition is less, the shelf life of the mountain drought wheat cannot be prolonged by a simple storage way, and people cannot eat the mountain drought wheat in many regions and time.
(II) technical scheme
In order to realize the purposes of prolonging the shelf life of the upland wheat in the mountainous region and widening the eating way of the upland wheat, the invention provides the following technical scheme:
the dietary cellulose flour for preventing and treating diabetes comprises the following raw materials in parts by weight: 50-60 parts of mountain drought wheat, 5-10 parts of millet, 5-10 parts of oat, 5-10 parts of buckwheat, 5-10 parts of dried Chinese yam slices, 4-5 parts of dried kudzu root blocks, 1-5 parts of dried Chinese wolfberry fruits, 1-5 parts of cassia bark, 5-10 parts of bean skin, 6-10 parts of rice bran, 4-8 parts of wheat skin, 14-18 parts of red glutinous rice flour, 0.3-0.7 part of maltitol and 300-500 parts of mineral water.
Preferably, the upland wheat in the mountainous region is selected from upland wheat with plump grains and is ground into flour.
Preferably, 50 parts of mountain drought wheat, 5 parts of millet, 5 parts of oat, 5 parts of buckwheat, 5 parts of dried Chinese yam slices, 5 parts of dried kudzu root blocks, 1 part of dried Chinese wolfberry fruits, 1 part of cassia bark, 5 parts of bean skin, 6 parts of rice bran, 4 parts of wheat skin, 14 parts of red glutinous rice flour, 0.3 part of maltitol and 300 parts of mineral water.
Preferably, 55 parts of mountain drought wheat, 8 parts of millet, 8 parts of oat, 8 parts of buckwheat, 8 parts of dried Chinese yam slices, 8 parts of dried kudzu root blocks, 8 parts of dried Chinese wolfberry fruits, 8 parts of cassia bark, 8 parts of bean skin, 8 parts of rice bran, 6 parts of wheat skin, 12 parts of red glutinous rice flour, 0.5 part of maltitol and 400 parts of mineral water.
Preferably, 60 parts of mountain drought wheat, 10 parts of millet, 10 parts of oat, 10 parts of buckwheat, 10 parts of dried Chinese yam slices, 5 parts of dried kudzu root blocks, 5 parts of dried Chinese wolfberry fruits, 5 parts of cassia bark, 10 parts of bean skin, 10 parts of rice bran, 8 parts of wheat skin, 18 parts of red glutinous rice flour, 0.7 part of maltitol and 500 parts of mineral water.
The invention provides a preparation method of dietary cellulose flour for preventing and treating diabetes, which comprises the following steps:
1) firstly, mechanically screening prepared mountain drought wheat, only keeping high-quality mountain drought wheat with full grains, taking out 50-60 parts of the screened mountain drought wheat, then putting 50-60 parts of the mountain drought wheat into cleaning equipment, adding 300-500 parts of mineral water for cleaning, taking out after cleaning, air-drying for later use, simultaneously cleaning 5-10 parts of dried Chinese yam slices, 4-5 parts of dried radix puerariae blocks, 1-5 parts of dried Chinese wolfberry fruits and 1-5 parts of cassia bark, taking out, and air-drying for later use;
2) grinding 5-10 parts of dried Chinese yam slices, 4-5 parts of dried radix puerariae blocks, 1-5 parts of dried Chinese wolfberry fruits and 1-5 parts of cassia bark into fine powder by using an electric stone mill, wherein the bran is not reserved, screening out the bran separately, and repeatedly grinding the bran for 1 hour;
3) then 50-60 parts of the mountain drought wheat which is cleaned and air-dried is put into an electric stone mill to be ground into powder, the powder is called as flour, the grinding time is 30 minutes, the ground flour is manually screened by a screen after the grinding is finished, and only the flour with uniform size particles is reserved;
4) 5-10 parts of millet, 5-10 parts of oat, 5-10 parts of buckwheat, 5-10 parts of soybean hull, 6-10 parts of rice bran and 4-8 parts of wheat hull are cleaned and dried in the sun to avoid water residue, 5-10 parts of millet, 5-10 parts of oat, 5-10 parts of buckwheat, 5-10 parts of soybean hull, 6-10 parts of rice bran and 4-8 parts of wheat hull are dried in the sun and then ground into fine powder by using an electric stone mill, and the ground fine powder is screened manually by using a sieve, and only fine powder with uniform particles is kept;
5) 5-10 parts of dried Chinese yam slices, 4-5 parts of dried kudzu root blocks, 1-5 parts of dried Chinese wolfberry fruits, 1-5 parts of cassia bark, 5-10 parts of millet, 5-10 parts of oat, 5-10 parts of buckwheat, 5-10 parts of bean skins, 6-10 parts of rice bran and 4-8 parts of wheat skins are added into the prepared flour and ground into fine powder, then the repeatedly ground wheat bran is put into the flour and dried for 3-4 hours at the temperature of 60-70 ℃ to ensure that the water content is lower than 2%, and then the flour is taken out and packaged for 1 hour by using ultraviolet sterilization.
(III) advantageous effects
Compared with the prior art, the invention provides the dietary cellulose flour for preventing and treating diabetes and the preparation method thereof, and the dietary cellulose flour has the following beneficial effects:
1. the dietary cellulose flour for preventing and treating diabetes and the preparation method thereof have the advantages that the dried Chinese yam slices are sweet in taste and neutral in nature, have the functions of tonifying spleen, benefiting lung, reinforcing kidney and arresting seminal emission, meanwhile, the dried kudzu vine root blocks have the effects of relieving muscles and eliminating fever, promoting the production of body fluid, promoting eruption, invigorating yang and stopping diarrhea, and millet, oat and buckwheat which are rich in components beneficial to human health such as flavone, multiple vitamins, trace elements, selenium, chromium and the like are added, so that a user can reduce blood sugar after eating the flour for a long time, and diabetes, heart disease, gastrointestinal diseases, cerebral thrombosis and coronary heart disease are prevented.
2. According to the dietary cellulose flour for preventing and treating diabetes and the preparation method thereof, substances such as carbohydrate, fat, protein, crude fiber, calcium, phosphorus, potassium, vitamin B1, vitamin B2 and the like which are rich in the dryland wheat are matched with the functions of astringing and stopping bleeding and strengthening the exterior and arresting sweating of oat, and then millet with rich nutrition is used, so that the purposes that a user can help to reduce blood sugar after eating the flour for a long time and can play a certain role in preventing cardiovascular and cerebrovascular diseases are achieved.
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 first embodiment is as follows:
the dietary cellulose flour for preventing and treating diabetes comprises the following raw materials in parts by weight: 50 parts of mountain drought wheat, 5 parts of millet, 5 parts of oat, 5 parts of buckwheat, 5 parts of dried Chinese yam slices, 4 parts of dried kudzu root blocks, 1 part of dried Chinese wolfberry fruits, 1 part of cassia bark, 5 parts of bean skins, 6 parts of rice bran, 4 parts of wheat skins, 14 parts of red glutinous rice flour, 0.3 part of maltitol and 300 parts of mineral water.
Based on the dietary cellulose flour for preventing and treating diabetes, the preparation method of the dietary cellulose flour for preventing and treating diabetes comprises the following steps:
1) firstly, mechanically screening prepared mountain drought wheat, only keeping high-quality mountain drought wheat with full grains, taking 50 parts of the screened mountain drought wheat out, then putting 50 parts of the mountain drought wheat into cleaning equipment, adding 300 parts of mineral water for cleaning, taking out after cleaning, airing for later use, simultaneously, cleaning 5 parts of dried Chinese yam slices, 4 parts of dried radix puerariae blocks, 1 part of dried Chinese wolfberry fruits and 1 part of cassia bark, and taking out and airing for later use.
2) Grinding 5 parts of dried Chinese yam slice, 4 parts of dried radix puerariae block, 1 part of dried Chinese wolfberry fruit and 1 part of cassia bark which are clearly dried into fine powder by using an electric stone mill, sieving the bran separately without retaining the bran, and repeatedly grinding the bran for 1 hour.
3) And then 50 parts of the mountain drought wheat which is cleaned and air-dried is put into an electric stone mill to be ground into powder, the powder is called as flour, the grinding time is 30 minutes, the ground flour is manually screened by a screen after the grinding is finished, and only the flour with uniform size particles is reserved.
4) And then 5 parts of millet, 5 parts of oat, 5 parts of buckwheat, 5 parts of bean hull, 6 parts of rice bran and 4 parts of wheat hull are cleaned and dried in the sun to avoid water residue, 5 parts of millet, 5 parts of oat, 5 parts of buckwheat, 5 parts of bean hull, 6 parts of rice bran and 4 parts of wheat hull are dried in the sun and then are ground into fine powder by using an electric stone mill, and the ground fine powder is screened manually by using a sieve, and only fine powder with uniform particles is kept.
5) 5 parts of dried Chinese yam slices, 4 parts of dried kudzu root blocks, 1 part of dried Chinese wolfberry fruits, 1 part of cassia bark, 5 parts of millet, 5 parts of oat, 5 parts of buckwheat, 5 parts of bean skins, 6 parts of rice bran and 4 parts of wheat skins are added into the prepared flour and ground into fine powder, then the repeatedly ground wheat skins are put into the flour and are baked for 3-4 hours at the temperature of 60-70 ℃ to ensure that the water content is lower than 2%, and then the flour is taken out and sterilized by ultraviolet rays for 1 hour and packaged.
Example two:
the dietary cellulose flour for preventing and treating diabetes comprises the following raw materials in parts by weight: 55 parts of mountain drought wheat, 8 parts of millet, 8 parts of oat, 8 parts of buckwheat, 8 parts of dried Chinese yam slices, 8 parts of dried kudzu root blocks, 8 parts of dried Chinese wolfberry fruits, 8 parts of cassia bark, 8 parts of bean skins, 8 parts of rice bran, 6 parts of wheat skins, 12 parts of red glutinous rice flour, 0.5 part of maltitol and 400 parts of mineral water.
Based on the dietary cellulose flour for preventing and treating diabetes, the preparation method of the dietary cellulose flour for preventing and treating diabetes comprises the following steps:
1) firstly, mechanically screening prepared mountain drought wheat, only keeping high-quality mountain drought wheat with full grains, taking out 55 parts of the screened mountain drought wheat, then putting 55 parts of the mountain drought wheat into cleaning equipment, adding 400 parts of mineral water for cleaning, taking out after cleaning, airing for later use, simultaneously, cleaning 8 parts of dried Chinese yam slices, 8 parts of dried radix puerariae blocks, 8 parts of dried Chinese wolfberry fruits and 8 parts of cassia bark, and taking out and airing for later use;
2) grinding 8 parts of dried Chinese yam slices, 8 parts of dried radix puerariae blocks, 8 parts of dried Chinese wolfberry fruits and 8 parts of cassia bark which are clearly dried into fine powder by using an electric stone mill, screening out the bran independently without retaining the bran, and repeatedly grinding the bran for 1 hour;
3) then, 55 parts of mountain drought wheat which is cleaned and air-dried is put into an electric stone mill to be ground into powder, namely flour, the grinding time is 30 minutes, the ground flour is manually screened by a screen after the grinding is finished, and only the flour with uniform size and particles is reserved;
4) then 8 parts of millet, 8 parts of oat, 8 parts of buckwheat, 8 parts of bean hull, 8 parts of rice bran and 6 parts of wheat hull are cleaned and dried in the sun to avoid water residue, 8 parts of millet, 8 parts of oat, 8 parts of buckwheat, 8 parts of bean hull, 8 parts of rice bran and 6 parts of wheat hull are dried in the sun and then are ground into fine powder by using an electric stone mill, and the ground fine powder is screened manually by using a sieve, and only fine powder with uniform particles is kept;
5) the prepared flour is mixed with 8 parts of dried Chinese yam slices, 8 parts of dried kudzu root blocks, 8 parts of dried Chinese wolfberry fruits, 8 parts of cassia bark, 8 parts of millet, 8 parts of oat, 8 parts of buckwheat, 8 parts of bean curd skin, 8 parts of rice bran and 6 parts of wheat bran, the mixture is ground into fine powder, the repeatedly ground wheat bran is put into the flour, the flour is baked for 3-4 hours at the temperature of 60-70 ℃ to ensure that the water content is lower than 2%, and then the flour is taken out and sterilized by ultraviolet rays for 1 hour and packaged.
Example three:
the dietary cellulose flour for preventing and treating diabetes comprises the following raw materials in parts by weight: 60 parts of mountain drought wheat, 10 parts of millet, 10 parts of oat, 10 parts of buckwheat, 10 parts of dried Chinese yam slices, 5 parts of dried kudzu root blocks, 5 parts of dried Chinese wolfberry fruits, 5 parts of cassia bark, 10 parts of bean skins, 10 parts of rice bran, 8 parts of wheat skins, 18 parts of red glutinous rice flour, 0.7 part of maltitol and 500 parts of mineral water.
Based on the dietary cellulose flour for preventing and treating diabetes, the preparation method of the dietary cellulose flour for preventing and treating diabetes comprises the following steps:
1) firstly, mechanically screening prepared mountain drought wheat, only keeping high-quality mountain drought wheat with full grains, taking out 60 parts of the screened mountain drought wheat, then putting 60 parts of the mountain drought wheat into cleaning equipment, adding 500 parts of mineral water for cleaning, taking out after cleaning, airing for later use, simultaneously, cleaning 10 parts of dried Chinese yam slices, 5 parts of dried kudzu root blocks, 5 parts of dried Chinese wolfberry fruits and 5 parts of cassia bark, and taking out and airing for later use;
2) grinding 10 parts of dried Chinese yam slices, 5 parts of dried radix puerariae blocks, 5 parts of dried Chinese wolfberry fruits and 5 parts of cassia bark which are clearly dried into fine powder by using an electric stone mill, screening out the bran independently without retaining the bran, and repeatedly grinding the bran for 1 hour;
3) then 60 parts of the mountain drought wheat which is cleaned and air-dried is put into an electric stone mill to be ground into powder, the powder is called as flour, the grinding time is 30 minutes, the ground flour is manually screened by a screen after the grinding is finished, and only the flour with uniform size and particles is reserved;
4) then, 10 parts of millet, 10 parts of oat, 10 parts of buckwheat, 10 parts of bean hull, 10 parts of rice bran and 8 parts of wheat hull are cleaned and dried in the sun to avoid water residue, 10 parts of millet, 10 parts of oat, 10 parts of buckwheat, 10 parts of bean hull, 10 parts of rice bran and 8 parts of wheat hull are dried in the sun and then are ground into fine powder by using an electric stone mill, and the ground fine powder is screened manually by using a sieve, and only fine powder with uniform particles is reserved;
5) the prepared flour is mixed with 10 parts of dried Chinese yam slices, 5 parts of dried kudzu root blocks, 5 parts of dried Chinese wolfberry fruits, 5 parts of cassia bark, 10 parts of millet, 10 parts of oat, 10 parts of buckwheat, 10 parts of bean curd skin, 10 parts of rice bran and 8 parts of wheat bran, the mixture is ground into fine powder, the repeatedly ground wheat bran is put into the flour, the flour is baked for 3-4 hours at the temperature of 60-70 ℃ to ensure that the water content is lower than 2%, and then the flour is taken out and sterilized by ultraviolet rays for 1 hour and packaged.
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.
Claims (6)
1. The dietary cellulose flour for preventing and treating diabetes is characterized by comprising the following raw materials in parts by weight: 50-60 parts of mountain drought wheat, 5-10 parts of millet, 5-10 parts of oat, 5-10 parts of buckwheat, 5-10 parts of dried Chinese yam slices, 4-5 parts of dried kudzu root blocks, 1-5 parts of dried Chinese wolfberry fruits, 1-5 parts of cassia bark, 5-10 parts of bean skin, 6-10 parts of rice bran, 4-8 parts of wheat skin, 14-18 parts of red glutinous rice flour, 0.3-0.7 part of maltitol and 300-500 parts of mineral water.
2. A dietary cellulose flour for the prevention and treatment of diabetes according to claim 1, characterized in that the mountain drought wheat is selected from full grain drought wheat and ground into flour.
3. The dietary cellulose flour for preventing and treating diabetes mellitus as claimed in claim 1, wherein the dietary cellulose flour comprises 50 parts of mountain drought wheat, 5 parts of millet, 5 parts of oat, 5 parts of buckwheat, 5 parts of dried Chinese yam slices, 5 parts of dried kudzu root blocks, 1 part of dried Chinese wolfberry fruits, 1 part of cassia bark, 5 parts of bean skin, 6 parts of rice bran, 4 parts of wheat skin, 14 parts of red glutinous rice flour, 0.3 part of maltitol and 300 parts of mineral water.
4. The dietary cellulose flour for preventing and treating diabetes mellitus as claimed in claim 1, is characterized by comprising the following raw materials in parts by weight: 55 parts of mountain drought wheat, 8 parts of millet, 8 parts of oat, 8 parts of buckwheat, 8 parts of dried Chinese yam slices, 8 parts of dried kudzu root blocks, 8 parts of dried Chinese wolfberry fruits, 8 parts of cassia bark, 8 parts of bean skins, 8 parts of rice bran, 6 parts of wheat skins, 12 parts of red glutinous rice flour, 0.5 part of maltitol and 400 parts of mineral water.
5. The dietary cellulose flour for preventing and treating diabetes mellitus as claimed in claim 1, is characterized by comprising the following raw materials in parts by weight: 60 parts of mountain drought wheat, 10 parts of millet, 10 parts of oat, 10 parts of buckwheat, 10 parts of dried Chinese yam slices, 5 parts of dried kudzu root blocks, 5 parts of dried Chinese wolfberry fruits, 5 parts of cassia bark, 10 parts of bean skins, 10 parts of rice bran, 8 parts of wheat skins, 18 parts of red glutinous rice flour, 0.7 part of maltitol and 500 parts of mineral water.
6. The method for preparing the dietary cellulose flour for preventing and treating diabetes mellitus according to the claim 1, which is characterized by comprising the following steps:
1) firstly, mechanically screening prepared mountain drought wheat, only keeping high-quality mountain drought wheat with full grains, taking out 50-60 parts of the screened mountain drought wheat, then putting 50-60 parts of the mountain drought wheat into cleaning equipment, adding 300-500 parts of mineral water for cleaning, taking out after cleaning, air-drying for later use, simultaneously cleaning 5-10 parts of dried Chinese yam slices, 4-5 parts of dried radix puerariae blocks, 1-5 parts of dried Chinese wolfberry fruits and 1-5 parts of cassia bark, taking out, and air-drying for later use;
2) grinding 5-10 parts of dried Chinese yam slices, 4-5 parts of dried radix puerariae blocks, 1-5 parts of dried Chinese wolfberry fruits and 1-5 parts of cassia bark into fine powder by using an electric stone mill, wherein the bran is not reserved, screening out the bran separately, and repeatedly grinding the bran for 1 hour;
3) then 50-60 parts of the mountain drought wheat which is cleaned and air-dried is put into an electric stone mill to be ground into powder, the powder is called as flour, the grinding time is 30 minutes, the ground flour is manually screened by a screen after the grinding is finished, and only the flour with uniform size particles is reserved;
4) 5-10 parts of millet, 5-10 parts of oat, 5-10 parts of buckwheat, 5-10 parts of soybean hull, 6-10 parts of rice bran and 4-8 parts of wheat hull are cleaned and dried in the sun to avoid water residue, 5-10 parts of millet, 5-10 parts of oat, 5-10 parts of buckwheat, 5-10 parts of soybean hull, 6-10 parts of rice bran and 4-8 parts of wheat hull are dried in the sun and then ground into fine powder by using an electric stone mill, and the ground fine powder is screened manually by using a sieve, and only fine powder with uniform particles is kept;
5) 5-10 parts of dried Chinese yam slices, 4-5 parts of dried kudzu root blocks, 1-5 parts of dried Chinese wolfberry fruits, 1-5 parts of cassia bark, 5-10 parts of millet, 5-10 parts of oat, 5-10 parts of buckwheat, 5-10 parts of bean skins, 6-10 parts of rice bran and 4-8 parts of wheat skins are added into the prepared flour and ground into fine powder, then the repeatedly ground wheat bran is put into the flour and dried for 3-4 hours at the temperature of 60-70 ℃ to ensure that the water content is lower than 2%, and then the flour is taken out and packaged for 1 hour by using ultraviolet sterilization.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1530019A (en) * | 2003-03-10 | 2004-09-22 | 浩 徐 | Diet cellulose flour for preventing diabets mellitus and preparing method thereof |
| CN105146294A (en) * | 2015-08-31 | 2015-12-16 | 明光市双喜粮油食品有限公司 | Flour for diabetes patients and processing method thereof |
| CN105982012A (en) * | 2015-01-30 | 2016-10-05 | 郑州国手生物科技有限公司 | High-dietary fiber flour applicable to patients with diabetes |
| CN111280388A (en) * | 2018-12-10 | 2020-06-16 | 湖南汉方神农中医馆有限公司 | Medicine and food homologous diabetes patient food and preparation method thereof |
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2020
- 2020-09-07 CN CN202010926498.XA patent/CN114145412A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1530019A (en) * | 2003-03-10 | 2004-09-22 | 浩 徐 | Diet cellulose flour for preventing diabets mellitus and preparing method thereof |
| CN105982012A (en) * | 2015-01-30 | 2016-10-05 | 郑州国手生物科技有限公司 | High-dietary fiber flour applicable to patients with diabetes |
| CN105146294A (en) * | 2015-08-31 | 2015-12-16 | 明光市双喜粮油食品有限公司 | Flour for diabetes patients and processing method thereof |
| CN111280388A (en) * | 2018-12-10 | 2020-06-16 | 湖南汉方神农中医馆有限公司 | Medicine and food homologous diabetes patient food and preparation method thereof |
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