CN1167576A - Wheat flour specially adapted for diabetes and hyperlipemia - Google Patents
Wheat flour specially adapted for diabetes and hyperlipemia Download PDFInfo
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- CN1167576A CN1167576A CN 97103207 CN97103207A CN1167576A CN 1167576 A CN1167576 A CN 1167576A CN 97103207 CN97103207 CN 97103207 CN 97103207 A CN97103207 A CN 97103207A CN 1167576 A CN1167576 A CN 1167576A
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Abstract
A special wheat flour suitable for the patients of diabetes and hyperlipemia is made of wheat flour, corn flour, rice flour, plant protein and edible fibre through physical mixing and contains high contents of protein and edible fibre and low contents of fat and carbohydrate. It features convenient application, good enjoyment to eat it, and better medical recovery function.
Description
The present invention relates to the making of food material, mainly edible for diabetes and hyperlipemic patients.
Diabetes and high fat of blood are common diseases in the world wide, and the cardiovascular and cerebrovascular diseases that caused by these two kinds of diseases also cause the higher death rate, and the mankind healthy caused great threat.Medical treatment that this is sick and rehabilitation are no longer described in detail for medication nothing more than two kinds of medication and dietotherapies.Prove that according to modern medicine study the treatment of these two kinds of diseases of diabetes and high fat of blood is all rationally relevant with energy-structure control with dietetic nutrition with rehabilitation.Their basic principle is high protein, low fat, low-carb and high dietary-fiber.Protein, the dietary fiber contained for natural food material such as wheat flour, rice, corn flour are lower, and carbohydrate is then higher.Their contained protein only about 10%, dietary fiber only about 1%, and carbohydrate is many more than 70%.The edible for patients bean powder that has, though contained protein is higher, the same content of fat is higher, and beany flavor is bigger, makes food and is limited in scope.For satisfying the requirement of diabetes and hyperlipemic patients, be to nutrition specific (special) requirements principle clinically by comprehensively realizing of taking in of numerous food to nutraceutical.But both inconvenient in practice, also difficult control.In recent years, some have the food development of hypoglycemic and effect for reducing fat to cause people's attention and attention, and corresponding some food of having developed.As hypoglycemic instant noddles, flour and the beverage of certain company's Development and Production, fundamentally do not satisfy the requirement of patient to nutrition yet.As there is a higher problem of glycemic index.Food such as the duck wheat noodles that appeared on the market in addition, yam flour, lotus nut starch, though the improvement of relevant symptom is had certain effect, carbohydrate is controlled also undesirable all more than 70% to glycemic index in its food of selecting for use.Even the counterweight diabetes mellitus type, be extremely worthless, also can cause body weight consequence out of control to hyperlipemic patients.Some producer has noticed this problem, adds the additive as whole soybean protein milk in base-material flour, but this can make flour evacuate, and easy-formation brings difficulty for industrial processes food.See that from looking into new situation some health-care flour that is used for this respect and food are also arranged, but focus mostly at high dietary-fiber and having on the food of special efficacy, ignored Protein content in the finished product and with the energy ratio of carbohydrate, the influence of glycemic index fully paid attention to.If any be that main the interpolation takes off the raw meat whole soybean protein milk and occur with the additive form with the dietary fiber; The raw meat whole soya-bean powder is taken off in adding in wheat flour of having, but does not all have the protein content requirement, differs greatly from the dietetic requirement of diabetes and hyperlipemic patients.Comprehensive the above, the energy ratio of the protein of mainly there are the following problems at present (1) food and fat, carbohydrate is unreasonable, can not meet the requirement of nutrition treatment fully.(2) glycemic index is undesirable, is unfavorable for the therapy rehabilitation of heavier diabetes and hyperlipemia.(3) processing technology bad adaptability of food etc.Therefore, diabetes press for a kind of daily edible flour of rehabilitation or instant food that its industrial processes becomes of helping with hyperlipemic patients.
At above-mentioned situation, the present invention makees base-material with the usually edible flour such as wheat flour, rice meal and corn flour of people, adds suitable plant protein powder and dietary fiber, is made into the flour that meets diabetes and hyperlipemic patients nutritional need.Make the fluor producing process conformability good, the patient is easy to use, is fit to patient's physiological and pathological feature, meets China people traditional food and makes and process and be accustomed to, and helps patient's treatment and rehabilitation.
Realization of the present invention is such: with wheat flour, corn flour and rice meal etc. is base-material, add suitable phytoprotein and dietary fiber, pass through physical refining processes, 18-25%, the plant carbohydrates that makes the flour phytoprotein content of producing reach gross weight reaches 55-65%, dietary fiber reaches 2-4%, and surplus is normal flour composition and other nutrition.Use above-mentioned composition flour can make food products and crude product.
Edible this wheat flour specially of diabetes and hyperlipemic patients and food manufactured goods can reach: (1) satisfies the demand of such patient to higher protein substantially.Protein is brought up to 18-25% by general flour content about 10%, not only improved the nutritive value of flour, increased the bioavilability of flour, and available phytoprotein substitutes or the absorption of the alternative animal-based protein matter of part, has avoided patient's blood fat to increase and increase the weight of diabetic complication.(2) because relative carbohydrate of this flour and fat content are lower, relaxed the restriction of patient's dietary amount, favourable to overcoming hunger and alleviating stress.Also part of diabetes mellitus people relies on insulin and the blood fat of hyperlipemic patients increases because the patient to carbohydrate absorption minimizing relatively, has reduced.(3) owing to delayed the absorption of carbohydrate, make blood sugar and blood fat controlled at enteron aisle.Favourable body weight control, improve relevant sings and symptoms, the effect of part alternative medicine.(4) patient is easy to use, processing traditional food good mouthfeel.(5) make raw material sources and extensively be easy to get, price is suitable, is easy to promote.According to the observation in these two weeks of flour of 32 routine patients with diabetes mellitus: produce effects 5 examples, effective 26 examples, total effective rate 96.88%.According to another to the observation in edible these three weeks of flour of 26 routine hyperlipemic patients: produce effects 6 examples, effective 15 examples, total effective rate 80.77%.Rehabilitation efficacy is remarkable.
Embodiment and case are as follows:
Embodiment one
Wheat mark powder Main Ingredients and Appearance after testing is: protein 11.2%, carbohydrate 71.5%, dietary fiber 2.1%.As prepare the flour of 100 kilograms of this patents, and get 77 kilograms in powder of wheat mark, 20 kilograms of soybean defatted active albumen powders, 2 kilograms of wheat active protein powders, 1 kilogram of dietary fiber, mix being finished product down through mechanical normal temperature.After testing: protein content is 20.2%, carbohydrate 60.5%, meals fibre-bearing 3%, fat 2% etc.Meet this patent requirement.
Embodiment two
Corn flour Main Ingredients and Appearance after testing is: protein 9.7%, carbonization compound 68.6%, dietary fiber 3.1%.Prepare 100 kilograms of this patent flour, get 75 kilograms of corn flours, add 25 kilograms of soybean defatted active albumen powders, the mixing stirring.After testing: contain protein 20.02%, carbonization compound 58.22%, fat 3%, dietary fiber 3.1%.Meet the requirements.
With the rice be base-material wheat flour specially preparation and last method with, also meet the wheat flour specially requirement.
Case one
High * *, man, 52 years old, the cadre of enterprise, in July, 96 go to a doctor.Patient's diabetic history 5 years, coronary disease medical history 1 year, through drug therapy, survey blood sugar 11.2mmoi/L, glucose in urine +++.Give this wheat flour specially, make food, eat diseases such as appearance therebetween is dizzy, nervous, hidrosis, gradually reduce the dose of antidiabetic drug then with custom.Blood sugar is normal after two weeks, glucose in urine+.Diabetes are controlled.
Case two
Liu * *, man, 37 years old, the cadre of bank, he goes to a doctor in November, 96.The patient checks that cholesterol ester is 232% of the high limit of normal value September, the apoplexy prediction +++.Moon excess-three fat of taking medicine does not have obvious improvement.Edible this flour is after three weeks, and it is normal that cholesterol ester recovers.
Claims (2)
1, diabetes and high fat of blood wheat flour specially relate to the making of food material.Main edible for diabetes and hyperlipemic patients.It is to be base-material with wheat flour, corn flour and rice meal etc., adds suitable phytoprotein and dietary fiber, makes by physical refining processes.It is characterized in that: the flour of producing, phytoprotein content reaches the 18-25% of gross weight, and plant carbohydrates reaches the 55-65% of gross weight, and dietary fiber reaches the 2-4% of gross weight, and surplus is normal flour composition and other nutrition.
2, diabetes according to claim 1 and high fat of blood wheat flour specially is characterized in that: food products and semi-finished product that extension is made of this composition flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97103207A CN1061513C (en) | 1997-03-17 | 1997-03-17 | Wheat flour specially adapted for diabetes and hyperlipemia |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97103207A CN1061513C (en) | 1997-03-17 | 1997-03-17 | Wheat flour specially adapted for diabetes and hyperlipemia |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1167576A true CN1167576A (en) | 1997-12-17 |
| CN1061513C CN1061513C (en) | 2001-02-07 |
Family
ID=5166571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97103207A Expired - Lifetime CN1061513C (en) | 1997-03-17 | 1997-03-17 | Wheat flour specially adapted for diabetes and hyperlipemia |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1061513C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642884A (en) * | 2013-11-24 | 2015-05-27 | 王会芳 | Staple wheat flour and staple rice for diabetics |
| CN104642883A (en) * | 2013-11-19 | 2015-05-27 | 王会芳 | Staple wheat floru (rice) composition used for the hyperlipidemic |
| CN104938904A (en) * | 2014-03-31 | 2015-09-30 | 王会芳 | Staple food flour and staple food rice for people having fatty livers |
| CN106535664A (en) * | 2014-08-01 | 2017-03-22 | 田建华 | Specialized flour for nutrition meals for diabetes and preparation method and use thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1021539C (en) * | 1990-10-04 | 1993-07-14 | 河南省医学科学研究所 | Mfg. process of strengthening fibre meals adding flour |
| CN1101499A (en) * | 1993-10-14 | 1995-04-19 | 蒋兴民 | Food for old person and diabetic |
| CN1136396A (en) * | 1995-05-25 | 1996-11-27 | 侯昕 | Combined flour for curing diabetes, hypertension and high blood lipid |
-
1997
- 1997-03-17 CN CN97103207A patent/CN1061513C/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642883A (en) * | 2013-11-19 | 2015-05-27 | 王会芳 | Staple wheat floru (rice) composition used for the hyperlipidemic |
| CN104642884A (en) * | 2013-11-24 | 2015-05-27 | 王会芳 | Staple wheat flour and staple rice for diabetics |
| CN104938904A (en) * | 2014-03-31 | 2015-09-30 | 王会芳 | Staple food flour and staple food rice for people having fatty livers |
| CN106535664A (en) * | 2014-08-01 | 2017-03-22 | 田建华 | Specialized flour for nutrition meals for diabetes and preparation method and use thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1061513C (en) | 2001-02-07 |
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