CN115553457A - Food composition for regulating blood sugar metabolism - Google Patents

Food composition for regulating blood sugar metabolism Download PDF

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Publication number
CN115553457A
CN115553457A CN202110740124.3A CN202110740124A CN115553457A CN 115553457 A CN115553457 A CN 115553457A CN 202110740124 A CN202110740124 A CN 202110740124A CN 115553457 A CN115553457 A CN 115553457A
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parts
black
food
rice
powder
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CN202110740124.3A
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Chinese (zh)
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杨劲松
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Individual
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Priority to CN202110740124.3A priority Critical patent/CN115553457A/en
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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
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • 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
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated with microorganisms or enzymes
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a food composition for regulating blood sugar metabolism, which is prepared from the following raw material foods in parts by weight: 4-18 parts of sorghum rice, 8-12 parts of Chinese yam, 8-12 parts of millet, 9-11 parts of small red bean, 7-19.5 parts of poria cocos, 10-12 parts of coix seed, 2-18.8 parts of autumn agaric, 4-7 parts of tremella, 1.5-16 parts of red date, 8-11 parts of tartary buckwheat rice, 7-28 parts of corn grit, 3.5-5 parts of black rice, 3.5-5 parts of black bean, 5-7 parts of Chinese wolfberry, 8.7-11.5 parts of oatmeal, 2.5-11 parts of black sesame, 3-11 parts of mulberry leaf, 4.5-18 parts of pennywort, 9-22 parts of safflower seed oil (safflower seed), 110-300 parts of flour and 3-5 parts of black tea. The composition can obviously reduce the concentrations of pre-meal and post-meal blood sugar, low-density lipoprotein, total cholesterol and triglyceride in the blood of a diabetic patient, and simultaneously strengthen the spleen and nourish the stomach and improve constipation. And has certain functions of repairing islet cells and reducing islet resistance, and is easy for diabetics to popularize and eat.

Description

Food composition for regulating blood sugar metabolism
Technical Field
The present invention provides a food composition for regulating blood glucose metabolism.
Background
The number of people with abnormal blood sugar metabolism in China is increased year by year and is in a trend of being young, the medicine becomes one of important diseases affecting health China, the side effect is large by completely depending on the treatment of the medicine, and if a diabetic patient eats the composition, the effect of not needing to take or reducing the dosage of the medicine for treating the diabetes can be achieved.
The common food composition has a certain effect on reducing postprandial blood sugar, but has a slight effect, basically has no effect on reducing the postprandial blood sugar, is not suitable for people with weakness of the spleen and the stomach, has poor taste and is not easy to popularize and eat. The general pharmaceutical composition is not suitable for long-term consumption.
Disclosure of Invention
The invention provides a food composition for regulating blood sugar metabolism, which is prepared from the following raw material foods in parts by weight:
4-18 parts of sorghum rice, 8-12 parts of Chinese yam, 8-12 parts of millet, 9-11 parts of phaseolus calcaratus, 7-19.5 parts of poria cocos, 10-12 parts of coix seeds, 2-18.8 parts of autumn agaric, 4-7 parts of tremella, 1.5-16 parts of red dates, 8-11 parts of tartary buckwheat rice, 7-28 parts of corn grit, 3.5-5 parts of black rice, 3.5-5 parts of black beans, 5-7 parts of medlar, 8.7-11.5 parts of oatmeal, 2.5-11 parts of black sesame, 3-11 parts of mulberry leaves, 4.5-18 parts of flatly crouch pseudo-ginseng, 9-22 parts of safflower seed oil (safflower seeds), 110-300 parts of flour and 3-5 parts of black tea.
Furthermore, the raw materials are prepared into powder after being baked and cured at low temperature.
Furthermore, the raw materials are ground according to the proportion, and then a proper amount of yeast and drinking water are added to prepare steamed bread, bread and biscuits after fermentation.
The long-term eating of the diabetic proves that: the composition can obviously reduce the concentrations of pre-meal and post-meal blood sugar, low-density lipoprotein (LDL), total Cholesterol (TC) and Triglyceride (TG) in the blood of a diabetic patient, simultaneously invigorate the spleen and nourish the stomach, improve constipation, have obvious capabilities of reducing blood sugar, reducing blood fat and improving constipation, have certain functions of repairing islet cells and reducing islet resistance, and are easy to popularize and use by the diabetic patient.
It will be apparent that various other modifications, substitutions and alterations can be made in the present invention without departing from the basic technical concept of the invention as described above, according to the common technical knowledge and common practice in the field.
The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.
Detailed Description
Example 1 preparation of a Low temperature baked matured powder of the invention
The formula is as follows: 4-18 parts of sorghum rice, 8-12 parts of Chinese yam, 8-12 parts of millet, 9-11 parts of phaseolus calcaratus, 7-19.5 parts of poria cocos, 10-12 parts of coix seeds, 2-18.8 parts of autumn agaric, 4-7 parts of tremella, 1.5-16 parts of red dates, 8-11 parts of tartary buckwheat rice, 7-28 parts of corn grit, 3.5-5 parts of black rice, 3.5-5 parts of black beans, 5-7 parts of medlar, 8.7-11.5 parts of oatmeal, 2.5-11 parts of black sesame, 3-11 parts of mulberry leaves, 4.5-18 parts of flatly crouch pseudo-ginseng, 9-22 parts of safflower seed oil (safflower seeds), 110-300 parts of flour and 3-5 parts of black tea.
The preparation method comprises the following steps:
(1) Respectively baking and grinding the food materials at different temperatures.
(2) The ground powders were mixed thoroughly.
Example 2 preparation of steamed bread according to the invention
The formula is as follows: 4-18 parts of sorghum rice, 8-12 parts of Chinese yam, 8-12 parts of millet, 9-11 parts of phaseolus calcaratus, 7-19.5 parts of poria cocos, 10-12 parts of coix seed, 2-18.8 parts of autumn agaric, 4-7 parts of tremella, 1.5-16 parts of red date, 8-11 parts of tartary buckwheat rice, 7-28 parts of corn grit, 3.5-5 parts of black rice, 3.5-5 parts of black bean, 5-7 parts of medlar, 8.7-11.5 parts of oatmeal, 2.5-11 parts of black sesame, 3-11 parts of mulberry leaf, 4.5-18 parts of flatsedge pseudo-ginseng, 9-22 parts of safflower seed oil, 110-300 parts of flour and 3-5 parts of black tea.
The preparation method comprises the following steps:
(1) Grinding the above materials into powder.
(2) Adding proper amount of yeast, drinking water and food industry acceptable auxiliary materials into the ground powder for fermentation.
(3) Fermenting to obtain small steamed bread sample, and steaming in a steamer for 15 min.

Claims (3)

1. A food composition for regulating blood glucose metabolism comprising: the food is prepared from the following foods in parts by weight:
4-18 parts of sorghum rice, 8-12 parts of Chinese yam, 8-12 parts of millet, 9-11 parts of phaseolus calcaratus, 7-19.5 parts of poria cocos, 10-12 parts of coix seeds, 2-18.8 parts of autumn agaric, 4-7 parts of tremella, 1.5-16 parts of red dates, 8-11 parts of tartary buckwheat rice, 7-28 parts of corn grit, 3.5-5 parts of black rice, 3.5-5 parts of black beans, 5-7 parts of medlar, 8.7-11.5 parts of oatmeal, 2.5-11 parts of black sesame, 3-11 parts of mulberry leaves, 4.5-18 parts of flatly crouch pseudo-ginseng, 9-22 parts of safflower seed oil (safflower seeds), 110-300 parts of flour and 3-5 parts of black tea.
2. Food composition according to claim 1, characterized in that: the food is prepared by respectively baking the food materials at different temperatures, grinding the food materials into powder and fully mixing the powder.
3. Food composition according to claim 1, characterized in that: the food materials are ground into powder, the ground powder is added with a proper amount of yeast, drinking water and auxiliary materials acceptable in the food industry for fermentation, and then the fermented powder is processed into steamed bread, biscuits and the like.
CN202110740124.3A 2021-06-30 2021-06-30 Food composition for regulating blood sugar metabolism Pending CN115553457A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110740124.3A CN115553457A (en) 2021-06-30 2021-06-30 Food composition for regulating blood sugar metabolism

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Application Number Priority Date Filing Date Title
CN202110740124.3A CN115553457A (en) 2021-06-30 2021-06-30 Food composition for regulating blood sugar metabolism

Publications (1)

Publication Number Publication Date
CN115553457A true CN115553457A (en) 2023-01-03

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104146259A (en) * 2014-08-26 2014-11-19 安徽溪瑞食品有限公司 Health-care flour for diabetes patients and preparation method thereof
CN105192705A (en) * 2015-10-28 2015-12-30 司双聚 Nutritional health-care powder capable of conditioning blood sugar
CN105685818A (en) * 2016-01-26 2016-06-22 福建古瑞森生物科技有限公司 Food composition suitable for hypertension hyperlipidemia hyperglycemia population and preparation method thereof
CN106107461A (en) * 2016-07-26 2016-11-16 江西本草天工生物技术有限公司 A kind of hyperglycemia population that is suitable for eats series food and preparation method thereof
CN106418140A (en) * 2016-08-23 2017-02-22 济南东旭食品有限公司 Tartary buckwheat and lotus leaf healthy flour and product thereof
CN107912776A (en) * 2016-10-09 2018-04-17 内蒙古伊利实业集团股份有限公司 A kind of edible composition and its application for aiding in reducing the glycemic index of food
CN108522969A (en) * 2018-04-08 2018-09-14 深圳市自然道生物科技有限公司 A kind of compound nutritional pulvis that can be hypoglycemic
CN112438364A (en) * 2020-11-19 2021-03-05 金银 Composite flour with low glycemic index and application thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104146259A (en) * 2014-08-26 2014-11-19 安徽溪瑞食品有限公司 Health-care flour for diabetes patients and preparation method thereof
CN105192705A (en) * 2015-10-28 2015-12-30 司双聚 Nutritional health-care powder capable of conditioning blood sugar
CN105685818A (en) * 2016-01-26 2016-06-22 福建古瑞森生物科技有限公司 Food composition suitable for hypertension hyperlipidemia hyperglycemia population and preparation method thereof
CN106107461A (en) * 2016-07-26 2016-11-16 江西本草天工生物技术有限公司 A kind of hyperglycemia population that is suitable for eats series food and preparation method thereof
CN106418140A (en) * 2016-08-23 2017-02-22 济南东旭食品有限公司 Tartary buckwheat and lotus leaf healthy flour and product thereof
CN107912776A (en) * 2016-10-09 2018-04-17 内蒙古伊利实业集团股份有限公司 A kind of edible composition and its application for aiding in reducing the glycemic index of food
CN108522969A (en) * 2018-04-08 2018-09-14 深圳市自然道生物科技有限公司 A kind of compound nutritional pulvis that can be hypoglycemic
CN112438364A (en) * 2020-11-19 2021-03-05 金银 Composite flour with low glycemic index and application thereof

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Application publication date: 20230103