Chromium-riched whole-wheat convalescence flour and its production

富铬全麦康复面粉及其制备方法

  • Inventors: MINSHENG DUAN
  • Assignees: 段民生
  • Publication Date: July 14, 1999
  • Publication Number: CN-1222305-A

Abstract

一种富铬全麦面粉及其制备方法,是将小麦粗提取精粉后,在麸皮中添加液体啤酒酵母、木瓜蛋白酶、糙米、水,混合均匀后进行加温,增效,软化麸皮细胞壁,低温干燥,精磨,这样,最大限度保存了麸皮中的营养成分,实现了全颗粒小麦的加工。具有含铬高,天然风味,工艺简单,易制做的优点,适用于人们日常生活食用,可防止糖尿病、高血压、肥胖症的发生,特别适用于糖尿病、高血压、肥胖症患者的辅助治疗。
After extraction of fine wheat flour, liquid beer yeast, papaya protease, brown rice and water are added into bran, and through mixing, heating, potentiation, softening bran cell wall, low- temperature drying and fine milling the convalescence flour is produced. The present invention can preserve the nutrient components in bran fully and realize whole wheat treatment. The convalescence flour has high chromium content and natural flavor and is suitable for all people and especially for the auxiliary treatment of diabetes, hypertension and obesity.

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Cited By (6)

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    CN-101884398-BApril 17, 2013河南中医学院一种防治糖尿病的富铬麦麸及其制备方法
    CN-102696709-AOctober 03, 2012临泉县金禾面粉有限公司Nutrition fortification flour specially for patient with diabetes and method for preparing same
    CN-102696709-BJune 05, 2013临泉县金禾面粉有限公司Nutrition fortification flour specially for patient with diabetes and method for preparing same
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