CN103125919A - Blood glucose reducing noodle flour - Google Patents
Blood glucose reducing noodle flour Download PDFInfo
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- CN103125919A CN103125919A CN2011103899434A CN201110389943A CN103125919A CN 103125919 A CN103125919 A CN 103125919A CN 2011103899434 A CN2011103899434 A CN 2011103899434A CN 201110389943 A CN201110389943 A CN 201110389943A CN 103125919 A CN103125919 A CN 103125919A
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Abstract
The invention belongs to the food technical field, and particularly relates to a blood glucose reducing noodle flour. The blood glucose reducing powder comprises buckwheat flour, walnut flour, soybean flour, and wheat germ flour, wherein weight percentages of the blood glucose reducing noodle flour are respectively: 70-80% of the buckwheat flour, 5-10% of the walnut flour, 5-15% of the soybean flour, and 5-15% of the wheat germ flour. The blood glucose reducing noodle flour has the advantages of being scientific and rational in a formula and a proportion, easy to manufacture and prepare, rich in nutriments, capable of having functions of reducing blood glucose and healthcare, and suitable for diabetes mellituria patients and old people to eat.
Description
Technical field
The present invention relates to the noodle flour with hypoglycemic and health-care effect of a kind of suitable diabetes patient and designed for old people, belong to food technology field.
Background technology
Diabetes have become a kind of common disease, be because of insulin in body definitely or relatively lack cause that the concentration of glucose in blood raises due to, and then sugar discharges from urine in a large number, presents many drinks, diuresis, eat, become thin more, the symptom such as dizzy, weak.Diabetes can further cause the various serious acute and chronic complication of whole body, cause many system damage in body, particularly to blood vessel and nerve.Diabetes have become one of three large killers of mankind nowadays health, the serious threat mankind's health.The more and more lower age of diabetes, concerning the diabetes patient, to eat and be worthy of careful study, sweets is not eaten, and rice can not be had enough, and fruit can not be eaten many, and diabetes patient's diet more and more is subject to people's attention.
Summary of the invention
Purpose of the present invention is exactly the demand for satisfying the market, and the nutritious of a kind of suitable diabetes patient and designed for old people is provided, hypoglycemic noodle flour with health role.
The object of the present invention is achieved like this, the hypoglycemic noodle flour, it is characterized in that, described noodle flour contains buckwheat, walnut powder, soy meal, wheat germ powder, and its percentage by weight is respectively: buckwheat 70-80%, walnut powder 5-10%, soy meal 5-15%, wheat germ powder 5-15%.
Described buckwheat, walnut powder, soy meal, wheat germ powder carry out respectively carrying out the large packing of hypoglycemic noodle flour after vacuum packaging after adopting and being processed into powder respectively, and the weight of each large packing is at least one kilogram.
Described wheat germ powder is made through gas steaming, oven dry, pulverizing by fresh wheat germ.
Formulation ratio of the present invention is scientific and reasonable, and manufacture is easy, and is nutritious, has the blood sugar reducing health effect, and it is edible that suitable diabetes patient and the elderly make noodles.Buckwheat has good nutrition health-care functions.Contain abundant lysine composition in buckwheat protein; the trace element such as iron, manganese, zinc is abundanter than general cereal; buckwheat contains abundant vitamin E and soluble dietary fiber; also contain simultaneously nicotinic acid and rutin, rutin has the human body blood fat of reduction and cholesterol, softening blood vessel, vision protection and the hemorrhage effect of the prevention cerebrovascular.The nicotinic acid composition that buckwheat contains can promote the metabolism of body, strengthens detoxification ability, also has the effect of the little blood vessel of expansion and reduction blood cholesterol levels.Buckwheat contains abundant magnesium, can promote human fiber's protein dissolution, distends the blood vessels, and suppresses the formation of sludged blood, has the effect of embolism resistance, also is conducive to reduce serum cholesterol.That some flavone component in buckwheat also has is antibiotic, anti-inflammatory, cough-relieving, the effect of relievining asthma, eliminating the phlegm.The buckwheat nature and flavor are sweet flat, strengthening the spleen and replenishing qi arranged, the effect of whet the appetite wide intestines, relieving dyspepsia.Buckwheat is all suitable diet of the old and the weak women and children, and is more suitable for the diabetes patient.Soybean contains a large amount of unrighted acids, and various trace elements, vitamin and good protein are the useful food of the cardiovascular patients such as hypertension, artery sclerosis, heart disease.Contain a kind of material that suppresses pancreatin in soybean, diabetes are had therapeutic action.Contain the material that suppresses pancreatin in soybean, diabetes are had therapeutic action.The contained saponin of soybean has obvious effect for reducing blood fat, but often eats also prevention of cardiac, coronary sclerosis.Walnut can be used for treating Non-Insulin Dependent Diabetes Mellitus.Walnut powder contains more protein and the essential unrighted acid of human nutrition, and these compositions are all the important substance of cerebral tissue cellular metabolism, can nourish brain cell, strengthens brain function.Walnut kernel prevents artery sclerosis, reduces the effect of cholesterol.Walnut also has analgesia to the cancer patient, promotes the effects such as leucocyte and protection liver.A large amount of vitamin Es that walnut kernel contains, often the edible effect that profit skin, black beard and hair are arranged, can make skin moisturizing smooth, springiness.Wheat embryo contains n-octacosanol, and enhancing endurance is arranged, the effect of energy and muscle power.Plumule cohesion has antimicrobial and the multiple biological effect such as anti-mutagenicity, with the adipocyte reaction, the effect of similar insulin is arranged, and can activate glucose oxidase reduces blood-sugar content, can induce macrophage to dissolve tumour cell.Wheat embryo has therapeutic efficiency, radioresistance, anti-ageing, preventing tumor, detoxicating intestine, anti-ly treats constipation, reduces blood sugar, blood fat cardiovascular and cerebrovascular disease; Contained dietary fiber has the effect that reduces serum cholesterol and prevention diabetes.In addition, the growth of wheat embryo to profitable strain in intestines also plays facilitation.The hypoglycemic noodle flour is packed greatly after buckwheat, walnut powder, soy meal, wheat germ powder are adopted inner wrapping, has both guaranteed that the quality of every kind of flour is fresh, again instant edible.
The specific embodiment
The hypoglycemic noodle flour includes buckwheat, walnut powder, soy meal, wheat germ powder, and its percentage by weight is respectively: buckwheat 70-80%, walnut powder 5-10%, soy meal 5-15%, wheat germ powder 5-15%.
After first buckwheat, walnut powder, soy meal being processed into powder respectively according to conventional method, after carrying out the vacuum inner wrapping respectively.Select fresh good wheat embryo, carry out drying after removal of impurities, gas steaming, adopt pulverizer to pulverize and make wheat germ powder, carry out the vacuum inner wrapping.Buckwheat, walnut powder, soy meal, the wheat germ powder of inner wrapping are packed greatly, and the weight of each large packing can be respectively one kilogram, two kilograms, five kilograms, ten kilograms.
Claims (3)
1. the hypoglycemic noodle flour, is characterized in that, described noodle flour contains buckwheat, walnut powder, soy meal, wheat germ powder, and its percentage by weight is respectively: buckwheat 70-80%, walnut powder 5-10%, soy meal 5-15%, wheat germ powder 5-15%.
2. hypoglycemic noodle flour according to claim 1, it is characterized in that, described buckwheat, walnut powder, soy meal, wheat germ powder carry out respectively carrying out the large packing of hypoglycemic noodle flour after vacuum packaging after adopting and being processed into powder respectively, and the weight of each large packing is at least one kilogram.
3. hypoglycemic noodle flour according to claim 1, is characterized in that, described wheat germ powder is made through gas steaming, oven dry, pulverizing by fresh wheat germ.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103899434A CN103125919A (en) | 2011-11-30 | 2011-11-30 | Blood glucose reducing noodle flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103899434A CN103125919A (en) | 2011-11-30 | 2011-11-30 | Blood glucose reducing noodle flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103125919A true CN103125919A (en) | 2013-06-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103899434A Pending CN103125919A (en) | 2011-11-30 | 2011-11-30 | Blood glucose reducing noodle flour |
Country Status (1)
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| CN (1) | CN103125919A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478582A (en) * | 2013-08-27 | 2014-01-01 | 吉林农业大学 | Sweet buckwheat noodle formula and preparation method |
| CN103704595A (en) * | 2013-12-10 | 2014-04-09 | 安徽波涛粮油发展有限公司 | Wild vegetable flavored noodles and preparation method thereof |
| CN105410642A (en) * | 2015-11-17 | 2016-03-23 | 安徽佛子岭面业有限公司 | Wheat oligopeptide, zinc and hedgehog hydnum nutritious noodles |
| CN106983153A (en) * | 2017-03-21 | 2017-07-28 | 黄富明 | A kind of nutritional food formula for adjusting blood glucose |
| CN107296071A (en) * | 2017-08-08 | 2017-10-27 | 安徽徽雪食品有限公司 | A kind of hypoglycemic high-nutrition flour and preparation method thereof |
| CN107410848A (en) * | 2017-04-19 | 2017-12-01 | 北川魔荞食品科技有限公司 | Konjak refined flour and buckwheat flour |
-
2011
- 2011-11-30 CN CN2011103899434A patent/CN103125919A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478582A (en) * | 2013-08-27 | 2014-01-01 | 吉林农业大学 | Sweet buckwheat noodle formula and preparation method |
| CN103478582B (en) * | 2013-08-27 | 2016-03-02 | 吉林农业大学 | A kind of sweet buckwheat noodle formula and preparation method |
| CN103704595A (en) * | 2013-12-10 | 2014-04-09 | 安徽波涛粮油发展有限公司 | Wild vegetable flavored noodles and preparation method thereof |
| CN105410642A (en) * | 2015-11-17 | 2016-03-23 | 安徽佛子岭面业有限公司 | Wheat oligopeptide, zinc and hedgehog hydnum nutritious noodles |
| CN106983153A (en) * | 2017-03-21 | 2017-07-28 | 黄富明 | A kind of nutritional food formula for adjusting blood glucose |
| CN107410848A (en) * | 2017-04-19 | 2017-12-01 | 北川魔荞食品科技有限公司 | Konjak refined flour and buckwheat flour |
| CN107296071A (en) * | 2017-08-08 | 2017-10-27 | 安徽徽雪食品有限公司 | A kind of hypoglycemic high-nutrition flour and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130605 |