CN101816317A - Nutrient biscuit with functions of reducing sugar and reducing fat - Google Patents
Nutrient biscuit with functions of reducing sugar and reducing fat Download PDFInfo
- Publication number
- CN101816317A CN101816317A CN201010161886A CN201010161886A CN101816317A CN 101816317 A CN101816317 A CN 101816317A CN 201010161886 A CN201010161886 A CN 201010161886A CN 201010161886 A CN201010161886 A CN 201010161886A CN 101816317 A CN101816317 A CN 101816317A
- Authority
- CN
- China
- Prior art keywords
- biscuit
- parts
- reducing
- functions
- highland barley
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 29
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 21
- 230000006870 function Effects 0.000 title claims abstract description 19
- 241000209219 Hordeum Species 0.000 claims abstract description 22
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920002498 Beta-glucan Polymers 0.000 claims abstract description 8
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 7
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 9
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 239000000845 maltitol Substances 0.000 claims description 3
- 235000010449 maltitol Nutrition 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical group OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000036541 health Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 4
- 241000209140 Triticum Species 0.000 abstract description 2
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 235000003642 hunger Nutrition 0.000 abstract description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical compound C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 abstract 1
- 230000035807 sensation Effects 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 6
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 201000005577 familial hyperlipidemia Diseases 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001647 Renal Insufficiency Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000002651 drug therapy Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000003516 hyperlipidaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 201000006370 kidney failure Diseases 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000007180 physiological regulation Effects 0.000 description 1
- 229940068065 phytosterols Drugs 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a nutrient biscuit with functions of reducing sugar and reducing fat, which belongs to the field of food processing. The nutrient biscuit is prepared by using highland barley flour as a main raw material and matching edible vegetable oil, fresh egg, sodium bicarbonate and water according to a conventional process for preparing biscuit food. The traditional wheat flour is changed into the highland barley flour, and the highland barley flour is rich in beta-glucan, so the biscuit has the functions of reducing blood surfer, reducing blood fat, balancing metabolism and enhancing body vigor. Meanwhile, because the biscuit is rich in various nutrient components of the human body, the biscuit can relieve or eliminate hunger sensation, provides nutrients required for the metabolism of the human body, and is functional food integrating nutrition, health care and food therapy.
Description
Technical field
The invention belongs to field of health care food, relate to a kind of functional form nutrient biscuit, relate in particular to a kind of nutrient biscuit with functions of reducing sugar and reducing fat.
Background technology
Hyperlipemia and hyperglycemia are to influence one of the most serious disease of human health at present.Development along with society, people's living standard improves constantly, the incidence of disease of this being referred to as " rich man's disease " is more and more higher, and the age of morbidity is also more and more littler, these two kinds of diseases can also cause common diseases such as artery sclerosis, coronary heart disease, hypertension, renal failure simultaneously, health of people in serious harm, even threatens people's life.At present the means of treatment hyperlipemia and hyperglycemia mainly are that drug therapy and keeping on a diet combines.
Biscuit is one of dark food popular to people.Traditional biscuit has the trophic function that normal food has, but it lacks physiological regulation function.Food nutrition scholar confirms, in food, augment some lack or the nutrition special procured to change the private foster situation of Chinese people be feasible.
Highland barley is a kind of cereal crop of grass family Hordeum, and because of coetonium shell in it separates, seed is exposed, so claim hull-less barley again.Because Special geography position, ecological environment and weather conditions make highland barley have abundant nutritive value and outstanding medicines and health protection effect.The modern scientific research data shows, is grown in the highland barley in high and cold areas such as Qinghai-Tibet Platean, the mineral matter, vitamin A, D, C, the B that contain abundant fat, protein, carbohydrate, dietary fiber, multiple human body needs and absorb
6With nutrients such as calcium, iron.Highland barley contains the content of abundant beta glucan, protein, niacin, vitamins and other nutritious components, particularly beta glucan, and is leading in cereal crops, is diabetes, hyperlipemic patients and the elderly's best daily health caring food.
Summary of the invention
The purpose of this invention is to provide a kind of is the nutrient biscuit with functions of reducing sugar and reducing fat of primary raw material preparation with the highland barley flour.
The present invention has the nutrient biscuit of functions of reducing sugar and reducing fat, is to be primary raw material with highland barley flour, is equipped with edible vegetable oil, egg, sodium bicarbonate, water, is prepared from by the common process of preparation biscuit.
The weight proportion of described each raw material is as follows:
65～85 parts, 5～15 parts of edible vegetable oils, 2～10 parts in egg, 0.2～0.5 part in sodium bicarbonate, 3.0～8.0 parts in water.
The optimum weight proportioning is as follows:
70～80 parts in highland barley flour, 8～10 parts of edible vegetable oils, 3～6 parts in egg, 0.3～0.4 part in sodium bicarbonate, 6.0～8.0 parts in water.
In order further to strengthen the nutritional labeling of biscuit, in preparation process, can also add 5～20 parts nutriment, as phytosterol, beta glucan etc.
In order to improve the mouthfeel of biscuit, in preparation process, can add 0.1～0.8 part sweetener, as maltitol, D-sorbite or ammonium glycyrrhetate etc.
After testing, nutrient biscuit of the present invention is a radix to make the every 100g of biscuit, and the content of various function nutrition elements is: beta glucan 4.0～12.0g, protein 8.0～16.0g, vitamin E 0.25～1.0mg, niacin 3.5～5.0mg, Cobastab
10.32～1.0mg, Cobastab
2
Biscuit of the present invention is used traditional wheat flour instead highland barley flour, owing to be rich in beta glucan in the highland barley flour, therefore has the function that reduces blood sugar, reduction blood fat, balance metabolism, strengthens the body vigor.Simultaneously owing to be rich in the various nutritional labelings of human body, can alleviate or eliminate hunger, required nutrient of body metabolism and energy are provided, be that a kind of to collect nutrition, health care, dietotherapy be the functional food of one.
Concrete embodiment
2～10 parts of 65～85 parts, 5～15 parts of edible vegetable oils, new fresh hen eggs, 0.2～0.5 part in sodium bicarbonate, 3.0～8.0 parts in water.
The present invention is further illustrated below by the specific embodiment.
Embodiment 1
Raw material proportioning: in weight portion
75 parts in highland barley flour, 5 parts of new fresh hen eggs, 0.4 part in sodium bicarbonate, 5 parts of edible vegetable oils, 8 parts in water.
Preparation technology: with above-mentioned raw materials through mix, roll forming, moulding, baking, cooling, pack product.
Embodiment 2
Raw material proportioning: in weight portion
75 parts in highland barley flour, 5 parts of new fresh hen eggs, 0.4 part in sodium bicarbonate, 10 parts of maltitols, 5 parts of edible vegetable oils, 8 parts in water.
Preparation technology: with embodiment 1.
Embodiment 3
Raw material proportioning: in weight portion
75 parts in highland barley flour, 5 parts of new fresh hen eggs, 0.4 part in sodium bicarbonate, 10 parts of beta glucans, 5 parts of edible vegetable oils, 8 parts in water.
Preparation technology: with embodiment 1.
Embodiment 4
Raw material proportioning: in weight portion
75 parts in highland barley flour, 5 parts of new fresh hen eggs, 0.4 part in sodium bicarbonate, 10 parts of phytosterols, 5 parts of edible vegetable oils, 8 parts in water, 10 parts of ammonium glycyrrhetates.
Preparation technology: with embodiment 1.
Claims (8)
1. nutrient biscuit with functions of reducing sugar and reducing fat is to be primary raw material with highland barley flour, is equipped with edible vegetable oil, fresh hen egg, sodium bicarbonate, water, is prepared from by the common process of preparation biscuit.
2. as the nutrient biscuit of functions of reducing sugar and reducing fat that claim 1 has, it is characterized in that: the weight proportion of described each raw material is as follows:
65～85 parts in highland barley flour, 5～15 parts of edible vegetable oils, 2～10 parts in egg, 0.2～0.5 part in sodium bicarbonate, 3.0～8.0 parts in water.
3. have the nutrient biscuit of functions of reducing sugar and reducing fat according to claim 1, it is characterized in that: the weight proportion of described each raw material is as follows:
70～80 parts in highland barley flour, 8～10 parts of edible vegetable oils, 3～6 parts in egg, 0.3～0.4 part in sodium bicarbonate, 6.0～8.0 parts in water.
4. as having the nutrient biscuit of functions of reducing sugar and reducing fat as described in the claim 1,2 or 3, it is characterized in that: also comprise 0.1～0.8 part of sweetener in the described raw material.
5. as having the nutrient biscuit of functions of reducing sugar and reducing fat as described in the claim 4, it is characterized in that: described sweetener is maltitol, D-sorbite or ammonium glycyrrhetate.
6. as having the nutrient biscuit of functions of reducing sugar and reducing fat as described in the claim 1,2 or 3, it is characterized in that: also comprise 5～20 parts nutriment in the described raw material.
7. as having the nutrient biscuit of functions of reducing sugar and reducing fat as described in the claim 6, it is characterized in that: described nutriment is phytosterol or beta glucan.
8. as having the nutrient biscuit of functions of reducing sugar and reducing fat as described in the claim 1,2 or 3, the granularity of described highland barley flour is 150～600 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010161886A CN101816317A (en) | 2010-04-30 | 2010-04-30 | Nutrient biscuit with functions of reducing sugar and reducing fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010161886A CN101816317A (en) | 2010-04-30 | 2010-04-30 | Nutrient biscuit with functions of reducing sugar and reducing fat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101816317A true CN101816317A (en) | 2010-09-01 |
Family
ID=42651720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010161886A Pending CN101816317A (en) | 2010-04-30 | 2010-04-30 | Nutrient biscuit with functions of reducing sugar and reducing fat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101816317A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999430A (en) * | 2010-11-10 | 2011-04-06 | 西藏天麦力健康品有限公司 | Biscuit with blood sugar reducing and blood fat reducing functions |
| CN102258071A (en) * | 2011-07-25 | 2011-11-30 | 浙江大学 | Highland barley biscuit containing snow lotus mushroom fermented milk and preparation method thereof |
| CN102783610A (en) * | 2012-08-22 | 2012-11-21 | 杭州诺伽特健康科技有限公司 | Meal replacing grain rod and preparation method for meal replacing grain rod |
| CN103125561A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Preparation method for breakfast biscuits with plateau distinguished features |
| CN103371215A (en) * | 2013-07-12 | 2013-10-30 | 上海交通大学 | Special wheat aleurone layer nutritious biscuit for diabetics and preparation method of biscuit |
| CN103431009A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Low-energy biscuit |
| CN103535414A (en) * | 2013-10-24 | 2014-01-29 | 青海高健生物科技有限公司 | Highland barley whole flour biscuits having anti-fatigue function and containing highland barley seedling extracts |
| CN103535417A (en) * | 2013-10-24 | 2014-01-29 | 中国科学院西北高原生物研究所 | Highland barley whole flour biscuits having lung moistening function and containing Chinese caterpillar fungus |
| CN103814999A (en) * | 2014-02-28 | 2014-05-28 | 中国科学院成都生物研究所 | High beta-glucan highland barley whole wheat biscuits and making method thereof |
| CN103931708A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Health care biscuit for preventing and treating hyperlipidemia and production method of health care biscuit |
| CN104095012A (en) * | 2014-07-11 | 2014-10-15 | 浙江大学 | Flaxseed oil residue biscuit and processing method thereof |
| CN105746657A (en) * | 2016-05-11 | 2016-07-13 | 福清市新大泽螺旋藻有限公司 | Spirulina nutritious biscuits |
| CN108244207A (en) * | 2016-12-28 | 2018-07-06 | 西藏天麦力健康品有限公司 | A kind of biscuit for improving hyperglycemia and weight-reducing and preparation method thereof and purposes |
| WO2019129929A1 (en) * | 2017-12-29 | 2019-07-04 | Myllyn Paras Finland Oy | Food composition including plant sterols and/or stanols, its production and use |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586221A (en) * | 2004-07-10 | 2005-03-02 | 铁顺良 | Highland barley biscuit and its producing method |
| CN101347140A (en) * | 2008-09-17 | 2009-01-21 | 卓玛次力 | Highland barley biscuit and making method thereof |
-
2010
- 2010-04-30 CN CN201010161886A patent/CN101816317A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586221A (en) * | 2004-07-10 | 2005-03-02 | 铁顺良 | Highland barley biscuit and its producing method |
| CN101347140A (en) * | 2008-09-17 | 2009-01-21 | 卓玛次力 | Highland barley biscuit and making method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 《中国油脂》 20030520 吴时敏等 植物甾醇在菜籽高级烹调油中的抗氧化作用(Ⅱ)__高温下抗氧化作用的研究 , 第05期 * |
| 《粮食加工》 20081231 何李 等 青稞饼干工艺的研究 46-48 1-8 第33卷, 第1期 * |
| 何李 等: "青稞饼干工艺的研究", 《粮食加工》 * |
| 吴时敏等: "植物甾醇在菜籽高级烹调油中的抗氧化作用(Ⅱ)――高温下抗氧化作用的研究", 《中国油脂》 * |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999430A (en) * | 2010-11-10 | 2011-04-06 | 西藏天麦力健康品有限公司 | Biscuit with blood sugar reducing and blood fat reducing functions |
| CN102258071A (en) * | 2011-07-25 | 2011-11-30 | 浙江大学 | Highland barley biscuit containing snow lotus mushroom fermented milk and preparation method thereof |
| CN102258071B (en) * | 2011-07-25 | 2012-10-03 | 浙江大学 | A kind of highland barley biscuit containing snow lotus fermented milk and preparation method thereof |
| CN103125561A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Preparation method for breakfast biscuits with plateau distinguished features |
| CN102783610B (en) * | 2012-08-22 | 2014-06-04 | 浙江诺特健康科技股份有限公司 | Meal replacing grain rod and preparation method for meal replacing grain rod |
| CN102783610A (en) * | 2012-08-22 | 2012-11-21 | 杭州诺伽特健康科技有限公司 | Meal replacing grain rod and preparation method for meal replacing grain rod |
| CN103371215A (en) * | 2013-07-12 | 2013-10-30 | 上海交通大学 | Special wheat aleurone layer nutritious biscuit for diabetics and preparation method of biscuit |
| CN103371215B (en) * | 2013-07-12 | 2015-07-08 | 上海交通大学 | Wheat aleurone layer nutritional biscuits for diabetics and preparation method thereof |
| CN103431009A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Low-energy biscuit |
| CN103535414A (en) * | 2013-10-24 | 2014-01-29 | 青海高健生物科技有限公司 | Highland barley whole flour biscuits having anti-fatigue function and containing highland barley seedling extracts |
| CN103535417A (en) * | 2013-10-24 | 2014-01-29 | 中国科学院西北高原生物研究所 | Highland barley whole flour biscuits having lung moistening function and containing Chinese caterpillar fungus |
| CN103814999A (en) * | 2014-02-28 | 2014-05-28 | 中国科学院成都生物研究所 | High beta-glucan highland barley whole wheat biscuits and making method thereof |
| CN103814999B (en) * | 2014-02-28 | 2015-12-09 | 中国科学院成都生物研究所 | A kind of high β-glucan highland barley whole wheat biscuit and its preparation method |
| CN103931708A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Health care biscuit for preventing and treating hyperlipidemia and production method of health care biscuit |
| CN103931708B (en) * | 2014-03-18 | 2015-12-30 | 桂玉平 | A kind of health-caring biscuit and production method thereof of preventing and treating high fat of blood |
| CN104095012A (en) * | 2014-07-11 | 2014-10-15 | 浙江大学 | Flaxseed oil residue biscuit and processing method thereof |
| CN104095012B (en) * | 2014-07-11 | 2016-04-13 | 浙江大学 | A linseed oil blob of slag is dry and preparation method thereof |
| CN105746657A (en) * | 2016-05-11 | 2016-07-13 | 福清市新大泽螺旋藻有限公司 | Spirulina nutritious biscuits |
| CN108244207A (en) * | 2016-12-28 | 2018-07-06 | 西藏天麦力健康品有限公司 | A kind of biscuit for improving hyperglycemia and weight-reducing and preparation method thereof and purposes |
| WO2019129929A1 (en) * | 2017-12-29 | 2019-07-04 | Myllyn Paras Finland Oy | Food composition including plant sterols and/or stanols, its production and use |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101816317A (en) | Nutrient biscuit with functions of reducing sugar and reducing fat | |
| Ahmad et al. | A review on oat (Avena sativa L.) as a dual-purpose crop | |
| CN101642152A (en) | Assistant hypoglycemic healthcare biscuits | |
| CN102113648A (en) | Special dietary noodle applicable to people suffering from 'five-high' metabolic syndrome and preparation method thereof | |
| CN103238897A (en) | Composite plant solid drink suitable for diabetic patients | |
| CN102106498A (en) | Weight losing meal-replacing powder | |
| CN104432037B (en) | Oxidation-resisting health-care alimentation composition and preparation method thereof and application | |
| CN106962444A (en) | A kind of weight losing meal-replacing biscuit and preparation method thereof | |
| CN102113652A (en) | Special dietary extruded rice applicable to patients suffering from 'five-high' metabolic syndrome and preparation method thereof | |
| CN102197837B (en) | Sea buckthorn fiber biscuits | |
| CN102389056B (en) | Production method of eggs with low cholesterol, rich selenium and potassium | |
| CN101999430A (en) | Biscuit with blood sugar reducing and blood fat reducing functions | |
| CN105707681A (en) | Supermicro black fungus nutrient porridge with blood sugar reducing function and making method thereof | |
| CN105360937A (en) | Health care noodle | |
| JP2006020606A (en) | Composition for health food for obesity prevention and amelioration | |
| CN102907681A (en) | Production method of konjak and highland barley high-fiber slimming food | |
| CN103815306B (en) | Health food suitable for diabetic patients | |
| CN107136490A (en) | A kind of peptide Chinese caterpillar fungus health product | |
| CN101642156A (en) | Immunity-enhancing healthcare biscuit | |
| CN105191859A (en) | Production method of low-cholesterol potassium-rich carotene-rich egg | |
| CN105211581A (en) | The production method of a kind of low cholesterol, rich potassium, rich magnesium egg | |
| CN105248944A (en) | Production method of potassium-rich and carotene-rich eggs | |
| CN104782722A (en) | Read bean probiotics health biscuit | |
| CN104336511A (en) | A nutritionally balanced coarse grain granule and preparation method thereof | |
| CN109645307A (en) | Nutritional meal replacement powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100901 |