Wheat aleurone prepared food suitable for patients with metabolic syndrome and its preparation method

Abstract

The invention discloses wheat aleuron brewed food applicable to patients of metabolic syndrome and a preparation method thereof. The brewed food consists of the following components: gluten wheat aleuron, phytosterol, xylitol, maltitol, maltodextrin, xanthan gum, guar gum, milk powder and sesames. Furthermore, the invention discloses a preparation method of the brewed food for breakfast; the wheat aleuron is cured by frying, baking or puffing, so as to directly brew conveniently. The brewed food disclosed by the invention has the characteristics of being low in fat, low in sugar content, high in potassium content, low in sodium content, high in dietary fiber, convenient and instant; the brewed food is rich in nutrition, and is suitable for patients with metabolic syndrome.

Description

Technical field [0001] The invention relates to a prepared food formula and a preparation method thereof, in particular to a wheat aleurone prepared food suitable for patients with metabolic syndrome and a preparation method thereof. Background technique [0002] (1) Introduction to metabolic syndrome [0003] With the development of the economy and the improvement of people’s living standards, the changing lifestyles and the accelerating process of population aging, the prevalence of metabolic syndrome (MS) has risen sharply, and it has become a new chronic disease and public health problem. According to estimates by the International Diabetes Federation (IDF) in 2005, about a quarter of the world’s population suffers from MS. According to preliminary statistics, the prevalence rate in my country has reached 16%-30%. In recent years, MS has been closely related to the onset of cardiovascular and cerebrovascular diseases, which has attracted more and more attention. At present, M...

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Problems solved by technology

[0016] Depend on figure 1 It can be seen that oatmeal, oatmeal, corn flakes, tartary buckwheat and other grains and cereals are currently the majority (63.1%) of the prepared foods on the market, and no aleurone-based prepared foods have been seen. There is a certain market for prepared food; secondly, functional prepared food (see figure 2 ) accounted for a relatively low proportion of only 17%. Among the functional prepared foods, the low-sugar type prepared foods are characterized by the formulation of no or less white sugar and less dietary fiber. Therefore, it is necessary to focus on Develop convenient and ready-to-eat breakfast preparations for sub-healthy people (metabolic syndrome accounts for a large proportion of patients in the sub-healthy group)

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