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Biscuit for reducing blood sugar and preparation method thereof

A technology for lowering blood sugar and biscuits, which is applied in baking, dough processing, baked food, etc., can solve the problems of affecting taste, excessive traditional Chinese medicine ingredients, and low calorie, and achieve the effect of reducing the loss of active ingredients and improving blood sugar.

Inactive Publication Date: 2019-04-05
NANYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The hypoglycemic biscuit of the invention is convenient to carry and eat. Various raw materials with hypoglycemic effect synergistically exert the hypoglycemic effect. It is rich in dietary fiber and low in calories. It is suitable for people with three highs; Affect the taste

Method used

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  • Biscuit for reducing blood sugar and preparation method thereof
  • Biscuit for reducing blood sugar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A hypoglycemic biscuit, made of the following raw materials in parts by weight: 30 parts of oat flour, 3 parts of corn silk, 4 parts of konjac, 2 parts of Radix Ophiopogon, 5 parts of Ganoderma lucidum, 2 parts of pomegranate seeds, 2 parts of grape seeds, olive 10 parts of oil, 40 parts of xylooligosaccharide, 10 parts of honey, 10 parts of eggs, 5 parts of milk powder and 0.8 parts of baking soda.

[0027] Prepared by the following steps:

[0028] (1) Freeze-drying: Weigh corn silk, konjac, Ophiopogon japonicus and Ganoderma lucidum, clean them, steam them in a pan for 8 minutes, take them out and let them cool, and then vacuum freeze-dry them. Sublimation drying at -25°C, 20h; analytical drying, 10°C, 6h; freeze-dried flakes were obtained;

[0029] (2) Superfine pulverization: subjecting the freeze-dried tablet obtained in step (1) to superfine pulverization, and the obtained superfine powder can pass through a 200-mesh sieve;

[0030] (3) Extraction: Weigh pomegra...

Embodiment 2

[0034] A hypoglycemic biscuit, made of the following raw materials in parts by weight: 35 parts of oat flour, 3.5 parts of corn silk, 3.5 parts of konjac, 3 parts of Radix Ophiopogon japonicus, 5 parts of Ganoderma lucidum, 2 parts of pomegranate seeds, 2.5 parts of grape seeds, olive 12 parts of oil, 35 parts of xylooligosaccharide, 9 parts of honey, 12 parts of eggs, 6 parts of milk powder and 0.9 parts of baking soda.

[0035] Prepared by the following steps:

[0036] (1) Freeze-drying: Weigh corn silk, konjac, Ophiopogon japonicus and Ganoderma lucidum, clean them, steam them in a pan for 10 minutes, take them out and let them cool, and then vacuum freeze-dry them. Sublimation drying at -25°C, 22h; analytical drying, 10°C, 6h; freeze-dried flakes were obtained;

[0037] (2) Superfine pulverization: subjecting the freeze-dried tablet obtained in step (1) to superfine pulverization, and the obtained superfine powder can pass through a 200-mesh sieve;

[0038] (3) Extractio...

Embodiment 3

[0042] A hypoglycemic biscuit, made of the following raw materials in parts by weight: 40 parts of oat flour, 3.5 parts of corn silk, 3 parts of konjac, 3 parts of Radix Ophiopogon japonicus, 4 parts of Ganoderma lucidum, 3 parts of pomegranate seeds, 3 parts of grape seeds, olives 14 parts of oil, 30 parts of xylooligosaccharide, 8 parts of honey, 14 parts of eggs, 7 parts of milk powder and 1.0 part of baking soda.

[0043] Prepared by the following steps:

[0044] (1) Freeze-drying: Weigh corn silk, konjac, Ophiopogon japonicus and Ganoderma lucidum, clean them, steam them in a pot for 12 minutes, take them out and let them cool, and freeze-dry them in vacuum. Sublimation drying at -25°C, 24h; analytical drying, 10°C, 6.5h; freeze-dried flakes were obtained;

[0045] (2) Superfine pulverization: subjecting the freeze-dried tablet obtained in step (1) to superfine pulverization, and the obtained superfine powder can pass through a 200-mesh sieve;

[0046] (3) Extraction: W...

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Abstract

The invention discloses a biscuit for reducing blood sugar and relates to the technical field of functional food. The biscuit is prepared from the following raw materials in parts by weight: 30-50 parts of oat powder, 3-5 parts of corn stigma, 2-4 parts of konjak, 2-6 parts of radix ophiopogonis, 2-5 parts of lucid ganoderma, 2-4 parts of pomegranate seeds, 2-5 parts of grape seeds, 10-20 parts ofolive oil, 25-40 parts of xylooligosaccharide, 5-10 parts of honey, 10-20 parts of egg, 5-10 parts of milk powder and 0.8-1.5 parts of baking soda. The biscuit is rich in nutrition, tastes crispy andis capable of assisting in improving blood sugar of diabetics after long-term intake.

Description

technical field [0001] The invention relates to the technical field of functional foods, in particular to a hypoglycemic biscuit and a preparation method thereof. Background technique [0002] Diabetes is a common disease of middle-aged and elderly people, which brings great hidden dangers to people's life and health. At present, the diet of diabetic patients needs to be strictly controlled, and it is not suitable to eat various sugars, candied fruit, canned fruits, biscuits, sweet bread and cakes, etc., and the development of biscuits that are suitable for diabetics and hyperglycemic people and have a hypoglycemic effect can, on the one hand, Adjuvant therapy can also meet the nutritional and taste needs of diabetics. [0003] Chinese patent document (CN104322617 A) discloses a biscuit that assists in lowering blood sugar. The biscuit includes the following raw materials: flour, traditional Chinese medicine additives, vegetable oil, milk, water and eggs. The raw materials...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/047A21D2/36A21D2/18
CPCA21D2/18A21D2/36A21D2/366A21D13/062A21D13/047
Inventor 田龙王丽褚学英宋肖肖冯梦杰梁志林赵孟霞王秋贝
Owner NANYANG NORMAL UNIV
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