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Food for reducing hypertension and diabetes and preparation method thereof

A technology for diabetes and hypertension, applied in food preparation, cardiovascular system diseases, medical preparations containing active ingredients, etc. , high protein content, the effect of increasing satiety

Inactive Publication Date: 2012-07-04
田向东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this health food, the content of refined flour and auxiliary materials is 55-66%, and the content of starch is high, which greatly reduces the therapeutic effect, and its nutritional components are single, which cannot achieve balanced and comprehensive nutrition, and has great limitations.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] To make 100 kg of food for reducing high blood pressure and diabetes, raw materials and dosage:

[0058] Whole oat flour 50, buckwheat whole flour 12, soybean flour 11, corn flour 8, millet rice flour 8, yam powder 4.6, pumpkin powder 4.4, persimmon skin powder 1.1, stevia powder 0.9.

[0059] Preparation method: comprising the following steps:

[0060] Step 1. Selection of raw materials: Select high-quality oats and tartary buckwheat respectively, remove impurities, dry them, and pulverize them with a flour mill to obtain whole oat flour and whole tartary buckwheat flour, and then select soybean flour, corn flour, and millet rice flour respectively , yam powder, pumpkin powder, persimmon skin powder and stevia powder, set aside;

[0061] Step 2. Metering of raw materials: Weigh the spare raw materials in step 1 by weight: 50 whole oat flour, 12 whole tartary buckwheat flour, 11 soybean flour, 8 corn flour, 8 millet rice flour, 4.6 yam powder, 4.4 pumpkin powder, Pers...

Embodiment 2

[0067] To make 100 kg of food for reducing high blood pressure and diabetes, raw materials and dosage:

[0068] Whole oat flour 35, buckwheat whole flour 20, soybean flour 10, corn flour 10, millet rice flour 12, yam powder 5, pumpkin powder 5.5, persimmon skin powder 2, stevia powder 0.5.

[0069] Preparation method: comprising the following steps:

[0070] Step 1. Selection of raw materials: Select high-quality oats and tartary buckwheat respectively, remove impurities, dry them, and pulverize them with a flour mill to obtain whole oat flour and whole tartary buckwheat flour, and then select soybean flour, corn flour, and millet rice flour respectively , yam powder, pumpkin powder, persimmon skin powder and stevia powder, set aside;

[0071] Step 2. Metering of raw materials: Weigh the spare raw materials in step 1 by weight: whole oat powder 35, whole tartary buckwheat powder 20, soybean powder 10, corn flour 10, millet rice flour 12, yam powder 5, pumpkin powder 5.5, Per...

Embodiment 3

[0077] To make 100 kg of food for reducing high blood pressure and diabetes, raw materials and dosage:

[0078] Whole oat flour 40, buckwheat whole flour 15, soybean flour 15, corn flour 11, millet rice flour 10, yam powder 3, pumpkin powder 4.5, persimmon skin powder 1, stevia powder 0.5.

[0079] Preparation method: comprising the following steps:

[0080] Step 1. Selection of raw materials: Select high-quality oats and tartary buckwheat respectively, remove impurities, dry them, and pulverize them with a flour mill to obtain whole oat flour and whole tartary buckwheat flour, and then select soybean flour, corn flour, and millet rice flour respectively , yam powder, pumpkin powder, persimmon skin powder and stevia powder, set aside;

[0081] Step 2. Metering of raw materials: Weigh the spare raw materials in step 1 by weight: whole oat powder 40, whole tartary buckwheat powder 15, soybean powder 15, corn flour 11, millet rice flour 10, yam powder 3, pumpkin powder 4.5, Per...

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PUM

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Abstract

The invention discloses a food for reducing hypertension and diabetes, which is prepared from full oat flour, soy meal, full tartary buckwheat flour, corn flour, millet rice flour, yam flour, pumpkin flour, persimmon exocarp flour and stevia rebaudiana flour. The preparation method comprises that: the full oat flour and the full tartary buckwheat flour weighted in weight ratio are put in the samecontainer, stirred evenly, and added with the soy meal, the corn flour, the millet rice flour, the yam flour, the pumpkin flour, the persimmon exocarp flour and the stevia rebaudiana flour for even stirring; and the mixture is put into an oven, baked, cured, taken out for standing and cooling, screened and packaged into bags. The food has scientific formula, wide raw materials, convenient taking by the patient, and easy promotion.

Description

technical field [0001] The invention relates to a health-care nutritious food and a preparation method thereof, in particular to a food for reducing hypertension and diabetes and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Hypertension and diabetes are common diseases nowadays, and the causes of these diseases are mostly due to the increase of blood lipids and blood sugar in the human body. Due to the faster frequency of life now, people's life is irregular, and less exercise, which causes the increase of blood sugar and blood lipids in the human body, resulting in an increase in the incidence of hypertension and diabetes. At present, Western medicines are commonly used for the treatment of hyperlipidemia and blood sugar. These Western medicines are not only expensive, but also mostly hormonal drugs with short curative effect and high toxicity and side effects. Therefore, people are increasingly advocating balanced n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/10A23L1/168A23L1/20A23L1/217A23L1/212A61K36/899A61P9/12A61P3/10A23L7/117
Inventor 田向东田伟民
Owner 田向东
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