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Flour suitable for diabetics to eat

A technology for diabetes and flour, applied in the field of flour, can solve the problems of nutritional deficiencies, reduce the coordination function of the body, etc., and achieve the effects of reducing the loss of nutrients, enriching the diet structure, and reducing the occurrence of diabetes complications.

Inactive Publication Date: 2018-06-15
郑州助协生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, nutritional deficiencies, hypoglycemia, cold sweats and coma due to hunger, reduce the coordination function of the patient's body, accelerate the aging of various organs in the human body, and cause complications

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: The formula percentage of described flour is: wheat flour 25-35%, buckwheat flour 50-60% and konjac flour 10-20%; Its production process is after above-mentioned raw material is mixed, grind, then sieve Sorting, testing, measuring, packaging and storage.

Embodiment 2

[0008] Embodiment 2: The formula percentage of the flour is: 30% of wheat flour, 55% of buckwheat flour and 15% of konjac flour; its production process is to mix the above raw materials, grind them, and then sieve, detect, measure and pack storage.

[0009] The dietary therapy principle of the present invention is: utilize the physical processing method, reduce the loss of nutrient substance, retain the type and content of all nutrient to the greatest extent. The carbohydrate content of buckwheat flour is 73%, and the glycemic index is 59; the carbohydrate content of wheat flour is 73.6%, and the glycemic index is 81; the carbohydrate content of konjac flour is 78.8%, and the glycemic index is 17; The glycemic index will drop to 56.7 after the ratio of 5.5:3:1.5 is mixed. Nutritionally, foods greater than 70 are designated as high glycemic index foods, and diabetics are advised to eat less; foods less than 70 and greater than 55 are defined as medium glycemic index foods. Dia...

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Abstract

The invention discloses flour suitable for the dietary structure of diabetics. The low-glycemic-index flour suitable for the dietary structure of diabetics disclosed by the invention comprises the following components in percentage: 25-35% of wheat flour, 50-60% of buckwheat flour and 10-20% of konjac flour. The production technology of the flour comprises the following steps of: after mixing theraw materials of wheat flour, buckwheat flour and konjac flour, performing grinding; then performing screening; performing testing; performing metering; and performing packing and performing warehousing. Because a physical processing method is adopted by the invention, the loss of nutrients is reduced, and the types and the contents of all the nutrients are reserved to the maximum extent. The dietary structure of diabetics can be enriched, the occurrence of diabetic complications can be reduced, and the health of the diabetics can be recovered. Besides, the purchase of raw materials is convenient, the processing technology is simple and pollution to the environment cannot be caused.

Description

technical field [0001] The invention relates to providing diabetics with a kind of flour suitable for eating in their own diet structure. Background technique [0002] Diabetes is one of the world's three chronic diseases that threaten human health and life today. Its mortality rate is second only to cardiovascular disease and cancer, and its incidence rate ranks first among the three chronic diseases. If diabetes is not detected and treated in time, diabetes may appear later Complications are life threatening. [0003] According to the latest statistics in 2010, there are about 95 million diabetics and 150 million pre-diabetics in my country, and about 5,000 new diabetics are added every day, and about 1.8 million diabetics are added every year. With the improvement of living standards and population aging, the population of diabetic patients will gradually increase. What is unimaginable is that most diabetic patients do not know that they have the disease, and most of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L33/00
CPCA23L7/198A23L19/10A23L33/00A23V2002/00A23V2200/328
Inventor 不公告发明人
Owner 郑州助协生物科技有限公司
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