CN1947580A - Flour composition used specially as diabetic diet - Google Patents
Flour composition used specially as diabetic diet Download PDFInfo
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- CN1947580A CN1947580A CNA2006101048520A CN200610104852A CN1947580A CN 1947580 A CN1947580 A CN 1947580A CN A2006101048520 A CNA2006101048520 A CN A2006101048520A CN 200610104852 A CN200610104852 A CN 200610104852A CN 1947580 A CN1947580 A CN 1947580A
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Abstract
A special wheat flour composition as the staple food of diabetes patients is composed of wheat, soybean, buckwheat, red bean, pea, kidney bean, oats, tartarian buckwheat, millet, mung bean, etc.
Description
Technical field
The present invention relates to edible flour, be specially adapted to a kind of flour composition used specially as diabetic diet.
Background technology
Medically the diabetic is generally adopted the restriction food-intake, but patient is difficult to stand hunger pangs, someone's propose to take food way of coarse cereals (corn, soya bean half and half), though the method coarse cereals sugar content is low, can take food more, mouthfeel is too poor, patient is difficult to adhere to, have to lay aside and neglect.Blood sugar reducing wheat flour appearred in recent years, for example by " a kind of blood sugar reducing wheat flour " to the application of forward direction Patent Office of the People's Republic of China, its applying date is on August 26th, 1998, application number is 97115703.0, this application has adopted 20～40 parts of wheat glutens of parts by weight, 50～60 portions of wheaten starches, 3.4～8 parts of celluloses, 1～4 part Poria cocos or Chinese yam, 1～4 part of living hawthorn powder, account for the zinc of total amount 2ppm, 0.6ppm the chromium prescription, this prescription existence only has only regulating action to blood sugar, there is not tangible blood sugar reducing function, general hypoglycemic does not reach 10, and cost an arm and a leg the defective that few people make inquiries.
Summary of the invention
The purpose of this invention is to provide a kind of is auxilliary based on wheat flour, coarse cereals, instant, and after patient's feed, blood sugar does not increase, a kind of flour composition used specially as diabetic diet that mouthfeel is good.
In order to overcome the deficiencies in the prior art, technical scheme of the present invention is to solve like this: compound wheat flour specially composition, and by mass ratio, its compound wheat flour specially composition mainly comprises:
63 parts～75 portions wheats, 20 parts～35 portions soya beans, 0.6 part～1 portion buckwheat, 0.2 part～0.8 part red bean, 0.2 part～0.4 portion Peas, 0.3 part～0.8 part kidney bean, 0.2 part～0.4 portion oat, 0.1 part～0.3 part bitter buckwheat, 0.5 part～0.8 portion millet, 0.5 part～0.9 portion French beans, 0.2 part～0.6 portion mung bean.
The present invention compared with prior art, a kind of is auxilliary based on wheat flour, coarse cereals, instant, after patient's feed, blood sugar does not increase, and mouthfeel is good, the back 1 hour blood sugar increasing degree of having meal reduces by 25%～35%, and food-intake improves 1.3～1.5 times, does not take medicine, do not have an injection, price does not improve, and is basic identical with long patent flour, and it is edible that the aglycosuria patient also can be used as defensive health products, what the present composition adopted all is that natural raw grain is worn into the powder formation, does not contain other drug and additive.
The specific embodiment
Below in conjunction with embodiment this content is described further:
Embodiment 1
Flour composition used specially as diabetic diet, by mass ratio, its compound wheat flour specially composition is:
63 parts～75 portions wheats, 20 parts～35 portions soya beans, 0.6 part～1 portion buckwheat, 0.2 part～0.8 part red bean, 0.2 part～0.4 portion Peas, 0.3 part～0.8 part kidney bean, 0.2 part～0.4 portion oat, 0.1 part～0.3 part bitter buckwheat, 0.5 part～0.8 portion millet, 0.5 part～0.9 portion French beans, 0.2 part～0.6 portion mung bean.
Embodiment 2
Flour composition used specially as diabetic diet, by mass ratio, its compound wheat flour specially composition is:
65 parts～73 portions wheats, 23 parts～30 portions soya beans, 0.7 part～0.9 portion buckwheat, 0.3 part～0.5 part red bean, 0.25 part～0.3 portion Peas, 0.35 part～0.7 part kidney bean, 0.25 part～0.3 portion oat, 0.15 part～0.25 part bitter buckwheat, 0.6 part～0.7 portion millet, 0.6 part～0.8 portion French beans, 0.25 part～0.55 portion mung bean.
Embodiment 3
Flour composition used specially as diabetic diet, by mass ratio, its compound wheat flour specially composition is:
68 parts～70 portions wheats, 24 parts～26 portions soya beans, 0.7 part～0.9 portion buckwheat, 0.4 part～0.5 part red bean, 0.25 part～0.3 portion Peas, 0.4 part～0.65 part kidney bean, 0.25 part～0.3 portion oat, 0.18 part～0.23 part bitter buckwheat, 0.6 part～0.7 portion millet, 0.6 part～0.7 portion French beans, 0.3 part～0.4 portion mung bean.
Embodiment 4
Flour composition used specially as diabetic diet, by mass ratio, its compound wheat flour specially composition is:
73 portions of wheats, 25 portions of soya beans, 0.8 portion of buckwheat, 0.4 part of red bean, 0.3 portion of Peas, 0.5 part of kidney bean.
Embodiment 5
Flour composition used specially as diabetic diet, by mass ratio, its compound wheat flour specially composition is:
68 portions of wheats, 30 portions of soya beans, 0.8 portion of buckwheat, 0.4 part of red bean, 0.3 portion of Peas, 0.5 part of kidney bean.
Embodiment 6
Flour composition used specially as diabetic diet, by mass ratio, its compound wheat flour specially composition is:
63 portions of wheats, 35 portions of soya beans, 0.8 portion of buckwheat, 0.4 part of red bean, 0.3 portion of Peas, 0.5 part of kidney bean.
Embodiment 7
Flour composition used specially as diabetic diet, by mass ratio, its compound wheat flour specially composition is:
65 portions of wheats, 20 portions of soya beans, 0.6 portion of buckwheat, 0.2 part of red bean, 0.2 portion of Peas, 0.3 part of kidney bean, 0.2 portion of oat, 0.1 part of bitter buckwheat, 0.5 portion of millet, 0.5 portion of French beans, 0.2 portion of mung bean.
Embodiment 8
Flour composition used specially as diabetic diet, by mass ratio, its compound wheat flour specially composition is:
75 portions of wheats, 35 portions of soya beans, 1 portion of buckwheat, 0.8 part of red bean, 0.4 portion of Peas, 0.8 part of kidney bean, 0.4 portion of oat, 0.3 part of bitter buckwheat, 0.8 portion of millet, 0.9 portion of French beans, 0.6 portion of mung bean.
Embodiment 9
Flour composition used specially as diabetic diet, by mass ratio, its compound wheat flour specially composition is:
70 portions of wheats, 30 portions of soya beans, 0.8 portion of buckwheat, 0.5 part of red bean, 0.3 portion of Peas, 0.5 part of kidney bean, 0.3 portion of oat, 0.2 part of bitter buckwheat, 0.6 portion of millet.
Embodiment 10
Flour composition used specially as diabetic diet, by mass ratio, its compound wheat flour specially composition is:
66 portions of wheats, 28 portions of soya beans, 0.6 part of red bean, 0.3 portion of Peas, 0.8 portion of millet, 0.9 portion of French beans, 0.6 portion of mung bean.
In sum, by the collocation with wheat flour and coarse cereals, form new compound wheat flour specially, this compound wheat flour specially is lower than pure wheat flour sugar content, and is main to adapt to the high patients with diabetes mellitus of blood sugar.At diabetic's the compound wheat flour specially of appetite size preparation the foregoing description series, be that its fiber has the effect that reduces blood sugar because the coarse cereals sugar content is low, fiber is high with coarse cereals.Can increase certain food-intake, reduce patient and be difficult to stand hunger pangs, be that main component is to improve diabetic's eating mouth feel with wheat flour, do not increase the purpose that trencherman's mouthfeel is good thereby reach blood sugar.Its eating method is the same with long patent flour to be made, and can be made into to steam Mo, noodles, hinge, steamed twisted roll, oil tea etc.
Claims (6)
1, a kind of flour composition used specially as diabetic diet is characterized in that by mass ratio, and its compound wheat flour specially composition mainly comprises:
63 parts～75 portions wheats, 20 parts～35 portions soya beans, 0.6 part～1 portion buckwheat, 0.2 part～0.8 part red bean, 0.2 part～0.4 portion Peas, 0.3 part～0.8 part kidney bean, 0.2 part～0.4 portion oat, 0.1 part～0.3 part bitter buckwheat, 0.5 part～0.8 portion millet, 0.5 part～0.9 portion French beans, 0.2 part～0.6 portion mung bean.
2, flour composition used specially as diabetic diet according to claim 1 is characterized in that by mass ratio, and its compound wheat flour specially composition is:
65 parts～73 portions wheats, 23 parts～30 portions soya beans, 0.7 part～0.9 portion buckwheat, 0.3 part～0.5 part red bean, 0.25 part～0.3 portion Peas, 0.35 part～0.7 part kidney bean, 0.25 part～0.3 portion oat, 0.15 part～0.25 part bitter buckwheat, 0.6 part～0.7 portion millet, 0.6 part～0.8 portion French beans, 0.25 part～0.55 portion mung bean.
3, flour composition used specially as diabetic diet according to claim 1 is characterized in that by mass ratio, and its compound wheat flour specially composition is:
68 parts～70 portions wheats, 24 parts～26 portions soya beans, 0.7 part～0.9 portion buckwheat, 0.4 part～0.5 part red bean, 0.25 part～0.3 portion Peas, 0.4 part～0.65 part kidney bean, 0.25 part～0.3 portion oat, 0.18 part～0.23 part bitter buckwheat, 0.6 part～0.7 portion millet, 0.6 part～0.7 portion French beans, 0.3 part～0.4 portion mung bean.
4, flour composition used specially as diabetic diet according to claim 1 is characterized in that by mass ratio, and its compound wheat flour specially composition is:
73 portions of wheats, 25 portions of soya beans, 0.8 portion of buckwheat, 0.4 part of red bean, 0.3 portion of Peas, 0.5 part of kidney bean.
5, flour composition used specially as diabetic diet according to claim 1 is characterized in that by mass ratio, and its compound wheat flour specially composition is:
68 portions of wheats, 30 portions of soya beans, 0.8 portion of buckwheat, 0.4 part of red bean, 0.3 portion of Peas, 0.5 part of kidney bean.
6, flour composition used specially as diabetic diet according to claim 1 is characterized in that by mass ratio, and its compound wheat flour specially composition is:
63 portions of wheats, 35 portions of soya beans, 0.8 portion of buckwheat, 0.4 part of red bean, 0.3 portion of Peas, 0.5 part of kidney bean.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101048520A CN1947580A (en) | 2006-11-03 | 2006-11-03 | Flour composition used specially as diabetic diet |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101048520A CN1947580A (en) | 2006-11-03 | 2006-11-03 | Flour composition used specially as diabetic diet |
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| CN1947580A true CN1947580A (en) | 2007-04-18 |
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| CNA2006101048520A Pending CN1947580A (en) | 2006-11-03 | 2006-11-03 | Flour composition used specially as diabetic diet |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878790A (en) * | 2010-06-30 | 2010-11-10 | 安徽省东方糖尿病防治研究所 | Nutrification flour for diabetics and preparation method thereof |
| CN101077084B (en) * | 2007-06-28 | 2011-04-13 | 王根才 | Staple food flour for obesity |
| CN102763698A (en) * | 2011-05-05 | 2012-11-07 | 张发平 | Multi-grain formula flour |
| CN103098837A (en) * | 2013-02-22 | 2013-05-15 | 苏州天南星生物科技有限公司 | Application of white lablab beans in flour |
| CN103215147A (en) * | 2013-04-16 | 2013-07-24 | 向桐煜 | Application of grain composite in preparing oil stain removing agent |
| CN103519075A (en) * | 2013-10-22 | 2014-01-22 | 殷盛江 | Low-sugar steamed bread and manufacturing method thereof |
| CN104473174A (en) * | 2015-01-14 | 2015-04-01 | 王新民 | Production process of special nutritious whole wheat flour for diabetes |
| CN104886587A (en) * | 2015-07-01 | 2015-09-09 | 安徽燕之坊食品有限公司 | Cereal instant granules for invigorating spleen and tonifying Qi and preparation method thereof |
-
2006
- 2006-11-03 CN CNA2006101048520A patent/CN1947580A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077084B (en) * | 2007-06-28 | 2011-04-13 | 王根才 | Staple food flour for obesity |
| CN101878790A (en) * | 2010-06-30 | 2010-11-10 | 安徽省东方糖尿病防治研究所 | Nutrification flour for diabetics and preparation method thereof |
| CN101878790B (en) * | 2010-06-30 | 2011-11-23 | 安徽省东方糖尿病防治研究所 | Nutrification flour for diabetics and preparation method thereof |
| CN102763698A (en) * | 2011-05-05 | 2012-11-07 | 张发平 | Multi-grain formula flour |
| CN103098837A (en) * | 2013-02-22 | 2013-05-15 | 苏州天南星生物科技有限公司 | Application of white lablab beans in flour |
| CN103215147A (en) * | 2013-04-16 | 2013-07-24 | 向桐煜 | Application of grain composite in preparing oil stain removing agent |
| CN103519075A (en) * | 2013-10-22 | 2014-01-22 | 殷盛江 | Low-sugar steamed bread and manufacturing method thereof |
| CN103519075B (en) * | 2013-10-22 | 2015-09-09 | 潼南县三鑫林业综合开发有限公司 | A kind of low sugar steamed bread of corn and preparation method thereof |
| CN104473174A (en) * | 2015-01-14 | 2015-04-01 | 王新民 | Production process of special nutritious whole wheat flour for diabetes |
| CN104473174B (en) * | 2015-01-14 | 2016-03-16 | 王新民 | A kind of diabetes special nutritional wholemeal manufacture craft |
| CN104886587A (en) * | 2015-07-01 | 2015-09-09 | 安徽燕之坊食品有限公司 | Cereal instant granules for invigorating spleen and tonifying Qi and preparation method thereof |
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