阅读说明：本技术 一种无蔗糖列巴的制作方法 (Preparation method of sucrose-free Lianba ) 是由 丁岚 于 2020-06-23 设计创作，主要内容包括：本发明涉及列巴技术领域,具体是指一种无蔗糖列巴的制作方法,包括：制备面种1、制备面种2、列巴制备,本发明根据都是现代焙烤食品的理论,精心配制各种原料,使得加工中的面种具有优良的改良、乳化、保湿、抗老化等诸多优势,根据面种其的作用与用途,充分改善列巴微观结构。使列巴挺立,弹性好,面团表面白、光滑、细腻,劣质细微、气孔细密均匀,抗老化,延长列巴的保质期,而且制备出来的列巴还具有优良的保健功效。(The invention relates to the technical field of sparrow, in particular to a method for preparing sucrose-free sparrow, which comprises the following steps: the invention relates to a method for preparing flour seeds 1, 2 and Lianba, which is characterized in that various raw materials are elaborately prepared according to the theory of modern baked food, so that the processed flour seeds have the advantages of excellent improvement, emulsification, moisture retention, aging resistance and the like, and the Lianba microstructure is fully improved according to the function and the application of the flour seeds. The Lianba is upright and has good elasticity, the surface of dough is white, smooth and fine, the inferior quality is fine, the pores are fine and uniform, the aging resistance is realized, the shelf life of the Lianba is prolonged, and the prepared Lianba also has excellent health care effect.)

1. A method for preparing sucrose-free Liba is characterized by comprising the following steps:

(1) preparing flour seeds 1, mixing self-culture grape liquid, hop and water according to the mass ratio of 1:1:1, soaking for 30-50min, heating to 110 ℃ for 100-;

(2) preparing flour seeds 2, namely uniformly stirring 800g of high flour, 200g of quinoa flour, 3g of dry yeast and 600g of purified water, standing for half an hour, and refrigerating and fermenting overnight for more than 12 hours for use;

(3) preparation of Liba: putting 187g of flour 1, 500g of flour 2, 350g of sucrose-free Lianba modifier, 925g of water, 250g of milk, 225g of vegetable oil and 3g of glycerol into a flour making jar according to the formula proportion, adding 2500g of high gluten flour, 800g of low gluten flour, 200g of quinoa flour, 50g of milk powder, 40g of dry yeast, 5g of calcium propionate and 1g of sodium dehydroacetate into the flour jar, stirring, adding 387g of butter and 42g of salt, and stirring for 12 minutes; taking out the fresh-keeping film from the jar, putting the fresh-keeping film into a full-automatic noodle press for 60 circles, taking the fresh-keeping film out of the machine and covering the upper table for standing for 10 minutes to form dough, rolling the fresh-keeping film with a circular cover for standing for 5 minutes, flattening the dough with a crisp-making machine and standing for 5 minutes; manually rolling with a rolling pin to 55cm long and 22cm wide, adding nut stuffing, rolling for more than 3.5 circles, molding, brushing egg liquid on the surface to soak quinoa, crushing, cutting 4 knives with blades at 45-degree angle, and fermenting in a fermenting box for 40-60 minutes; and (5) after the fermentation is finished, baking the mixture for 60 to 70 minutes at 145 ℃ by using a preheated converter, discharging the mixture, cooling the mixture, sterilizing the mixture in place, and packaging the mixture.

2. The method of claim 1, wherein in step (1), the soaking temperature is 50-60 ℃.

3. The method for producing sucrose-free rice crust as claimed in claim 1, wherein in the step (1), the self-cultured grape liquid is obtained by mixing and grinding wild grape and apple according to a mass ratio of 1:5, adding aspergillus oryzae into the pulp, mixing and fermenting for 10-15 days.

4. The method of making sucrose-free rice noodles of claim 1, wherein in step (3), the time of stirring in the dough jar is 4 minutes.

5. The method for producing sucrose-free sparrow according to claim 1, wherein in the step (3), the sucrose-free sparrow modifier is obtained by mixing pectinase, cellulase, lecithin, soybean flour, and red date polysaccharide at a mass ratio of 1:2:1:1: 5.

6. The method of making sucrose-free sparbar as in claim 1, wherein in step (3) the dough weighs 560 g.

7. The method for making the sucrose-free crispy rice as claimed in claim 1, wherein in the step (3), the nut stuffing is prepared by parching hazelnut, ginkgo nut, sunflower seed, sweet potato and mango in a mass ratio of 1:1:4:3:1, cooking thoroughly, and crushing into powder; the particle size of the powder is 0.2-1mm accounting for 5%, the particle size of 1-5mm accounting for 35%, the particle size of 5-8mm accounting for 50%, and the particle size of 8-10mm accounting for 10%.

8. The method of making sucrose-free rice noodles as claimed in claim 3, wherein the amount of Aspergillus oryzae is 5-8% by mass of the slurry.

Technical Field

The invention relates to the technical field of sparrow, in particular to a method for manufacturing sucrose-free sparrow.

Background

LIBA, Russian's LIGBA, along with the continuous improvement of people's standard of living, people also constantly improve to the diet requirement, everybody has not only stayed on this aspect of eating fully, pay more attention to the nutrition and the collocation of diet, in recent years, sugar-free LIGBA receives more and more people's welcome, because sugar-free LIGBA can reduce the probability that the decayed tooth produced, it is still difficult to obesity to eat sugar-free food simultaneously, sugar-free food is deeply favored by love ladies.

Disclosure of Invention

Based on the problems, the invention provides a method for preparing sucrose-free Liba, which comprises the following steps:

(1) preparing flour seeds 1, mixing self-culture grape liquid, hop and water according to the mass ratio of 1:1:1, soaking for 30-50min, heating to 110 ℃ for 100-;

(2) preparing flour seeds 2, namely uniformly stirring 800g of high flour, 200g of quinoa flour, 3g of dry yeast and 600g of purified water, standing for half an hour, and refrigerating and fermenting overnight for more than 12 hours for use;

(3) preparation of Liba: putting 187g of flour 1, 500g of flour 2, 350g of sucrose-free Lianba modifier, 925g of water, 250g of milk, 225g of vegetable oil and 3g of glycerol into a flour making jar according to the formula proportion, adding 2500g of high gluten flour, 800g of low gluten flour, 200g of quinoa flour, 50g of milk powder, 40g of dry yeast, 5g of calcium propionate and 1g of sodium dehydroacetate into the flour jar, stirring, adding 387g of butter and 42g of salt, and stirring for 12 minutes; taking out the fresh-keeping film from the jar, putting the fresh-keeping film into a full-automatic noodle press for 60 circles, taking the fresh-keeping film out of the machine and covering the upper table for standing for 10 minutes to form dough, rolling the fresh-keeping film with a circular cover for standing for 5 minutes, flattening the dough with a crisp-making machine and standing for 5 minutes; manually rolling with a rolling pin to 55cm long and 22cm wide, adding nut stuffing, rolling for more than 3.5 circles, molding, brushing egg liquid on the surface to soak quinoa, crushing, cutting 4 knives with blades at 45-degree angle, and fermenting in a fermenting box for 40-60 minutes; and (5) after the fermentation is finished, baking the mixture for 60 to 70 minutes at 145 ℃ by using a preheated converter, discharging the mixture, cooling the mixture, sterilizing the mixture in place, and packaging the mixture.

Further, in the step (1), the soaking temperature is 50-60 ℃.

Further, in the step (1), the self-culture grape liquid is obtained by mixing wild grapes and please apples according to the mass ratio of 1:5, grinding into slurry, adding aspergillus oryzae into the slurry, mixing and fermenting for 10-15 days.

Further, in the step (3), the stirring time in the dough jar is 4 minutes.

Further, in the step (3), the sucrose-free glioba modifier is prepared by mixing pectinase, cellulase, lecithin, soybean meal and red date polysaccharide in a mass ratio of 1:2:1:1: 5.

Further, the dough weighed 560 g.

Further, in the step (3), the nut stuffing is prepared by frying hazelnuts, ginkgo nuts, sunflower seeds, sweet potato dices and mangoes in a mass ratio of 1:1:4:3:1, cooking thoroughly and crushing into powder; the particle size of the powder is 0.2-1mm accounting for 5%, the particle size of 1-5mm accounting for 35%, the particle size of 5-8mm accounting for 50%, and the particle size of 8-10mm accounting for 10%.

Further, the using amount of the aspergillus oryzae is 5-8% of the mass of the slurry.

Compared with the prior art, the invention has the beneficial effects that:

according to the theory that the raw materials are modern baked food, various raw materials are elaborately prepared, so that the processed flour has various advantages of excellent improvement, emulsification, moisture retention, ageing resistance and the like, and the microstructure of the flour is fully arranged according to the function and the application of the flour. The enzyme which is widely existed in animals, plants and microorganisms is used, so that the raw material oxidation reaction generates gluconic acid and strong oxidant hydrogen peroxide, the hydrogen peroxide oxidizes sulfydryl in gluten into disulfide bonds, the flour quality curve characteristic and the tensile curve characteristic of the flour are obviously improved, the flour and the Lianba fluffy degree can be improved, the gluten strength can be increased, the gas holding capacity of the dough is improved, the Lianba volume is increased, the Lianba stands upright, the elasticity is good, the surface of the dough is white, smooth and fine, the inferior quality is fine and fine, the pores are fine and uniform, and the dough is anti-aging.

In addition, the sucrose-free bread stick modifier, water, milk, vegetable oil and other raw materials can replace a chemical gluten fortifier potassium bromate after being compounded, so that the gluten strengthening effect and the quality improving effect of bread flour dough are enhanced. The improvement of the dough is to improve the leavening resistance of the dough, and the lipase mainly plays a role in strengthening gluten strength in the standing and fermenting stage of the dough. At the same time, the extensibility of the dough can be properly reduced. Particularly, the sugar-free effect is optimal, the viscosity of the dough can be reduced, the operation performance of the dough is improved, the strength of the dough and the elastic toughness of the dough are enhanced, the fermentation endurance and the proof endurance of the dough are improved, the sudden expansion of the Lioba in a furnace is improved, and the effect of increasing the volume of the product is very remarkable; the interior organizational structure of the train of bars can be improved, the interior organizational structure is more uniform and fine, the color of the core-spun core is more white, the softness of the train of bars is improved, and the train of bars is well improved.

In addition, the raw material proportion of the invention can increase the carbohydrate content of yeast in the fermentation process and delay the aging of flour, thereby prolonging the shelf life of the pork chop, the invention is applied to improve the functional property of dough together with protease, the fermented sugar produced in the raw material can not provide sugar required by the yeast growth, the yeast is prevented from growing in large quantity and the nutritional effect of the raw material is reduced, but the fermentation requirement of the pork chop can be ensured. The alpha-amylase is produced by fermenting the raw materials, and the maltose produced by decomposing the starch ensures that the dough has good leavening property. Therefore, the invention has high activity in the baking process, and can effectively control the content of reducing sugar in the product, thereby improving the quality of the product, such as color and the like. And the viscosity of the product is reduced, the processing performance of the product is improved, and the product is soft and the volume is increased. During baking, starch gelatinization is promoted, and proteins denature to form a rigid structure and release water into the starch gel, thereby extending the shelf life of the rowbar. The Liba prepared by the invention can promote blood sugar reduction and improve digestion capacity, and has various health-care effects.

Detailed Description

Example 1:

a method for making sucrose-free Liba, comprising:

(1) preparing flour 1, mixing self-cultured grape liquid, hops and water according to a mass ratio of 1:1:1, soaking at 50 ℃ for 30min, heating to 100 ℃, preserving heat for 20min to obtain flour water, uniformly stirring bread flour and the flour water according to a mass ratio of 2:1, standing for half an hour, refrigerating and fermenting overnight for more than 12 hours for use; the self-cultured grape liquid is prepared by mixing wild grape and apple according to the mass ratio of 1:5, grinding into slurry, adding aspergillus oryzae with the mass of 5% of the slurry, mixing and fermenting for 10 days;

(2) preparing flour seeds 2, namely uniformly stirring 800g of high flour, 200g of quinoa flour, 3g of dry yeast and 600g of purified water, standing for half an hour, and refrigerating and fermenting overnight for more than 12 hours for use;

(3) preparation of Liba: putting 187g of flour 1, 500g of flour 2, 350g of sucrose-free Lianba modifier, 925g of water, 250g of milk, 225g of vegetable oil and 3g of glycerol into a flour making jar according to the formula proportion, adding 2500g of high gluten flour, 800g of low gluten flour, 200g of quinoa flour, 50g of milk powder, 40g of dry yeast, 5g of calcium propionate and 1g of sodium dehydroacetate into the flour jar, stirring for 4 minutes, adding 387g of butter and 42g of salt, and stirring for 12 minutes; taking out the dough from the cylinder, putting the dough into a full-automatic dough pressing machine for 60 circles, taking the dough out of the machine, standing the dough for 10 minutes by covering the preservative film on a counter table, dividing the dough into dough with the weight of 560g, standing the dough for 5 minutes by rolling the preservative film on a circular cover, flattening the dough by using a crisper, and standing the dough for 5 minutes; manually rolling with a rolling pin to 55cm long and 22cm wide, adding nut stuffing, rolling for more than 3.5 circles, molding, brushing egg liquid on the surface to soak quinoa, crushing, cutting 4 knives with blades at 45-degree angle, and fermenting in a fermenting box for 40 minutes; baking at 145 ℃ for 60 minutes by using a preheated converter after fermentation is finished, discharging, cooling, sterilizing and disinfecting in place, and packaging; the sucrose-free crispy rice improver is prepared by mixing pectinase, cellulase, lecithin, soybean meal and red date polysaccharide in a mass ratio of 1:2:1:1: 5; the nut stuffing is prepared by frying hazelnuts, ginkgo nuts, sunflower seeds, sweet potato dices and mangoes in a mass ratio of 1:1:4:3:1, cooking thoroughly and crushing into powder; the particle size of the powder is 0.2mm accounting for 5%, the particle size of 1mm accounting for 35%, the particle size of 5mm accounting for 50%, and the particle size of 8mm accounting for 10%.

Example 2

A method for making sucrose-free Liba, comprising:

(1) preparing flour 1, mixing self-cultured grape liquid, hops and water according to a mass ratio of 1:1:1, soaking at 60 ℃ for 50min, heating to 110 ℃, preserving heat for 30min to obtain flour water, uniformly stirring bread flour and the flour water according to a mass ratio of 2:1, standing for half an hour, refrigerating and fermenting overnight for more than 12 hours for use; the self-cultured grape liquid is prepared by mixing wild grape and apple according to the mass ratio of 1:5, grinding into slurry, adding aspergillus oryzae with the mass of 8% of the slurry, mixing and fermenting for 15 days;

(2) preparing flour seeds 2, namely uniformly stirring 800g of high flour, 200g of quinoa flour, 3g of dry yeast and 600g of purified water, standing for half an hour, and refrigerating and fermenting overnight for more than 12 hours for use;

(3) preparation of Liba: putting 187g of flour 1, 500g of flour 2, 350g of sucrose-free Lianba modifier, 925g of water, 250g of milk, 225g of vegetable oil and 3g of glycerol into a flour making jar according to the formula proportion, adding 2500g of high gluten flour, 800g of low gluten flour, 200g of quinoa flour, 50g of milk powder, 40g of dry yeast, 5g of calcium propionate and 1g of sodium dehydroacetate into the flour jar, stirring for 4 minutes, adding 387g of butter and 42g of salt, and stirring for 12 minutes; taking out the dough from the cylinder, putting the dough into a full-automatic dough pressing machine for 60 circles, taking the dough out of the machine, standing the dough for 10 minutes by covering the preservative film on a counter table, dividing the dough into dough with the weight of 560g, standing the dough for 5 minutes by rolling the preservative film on a circular cover, flattening the dough by using a crisper, and standing the dough for 5 minutes; manually rolling with a rolling pin to 55cm long and 22cm wide, adding nut stuffing, rolling for more than 3.5 circles, molding, brushing egg liquid on the surface to soak quinoa, crushing, cutting 4 knives with blades at 45-degree angle uniformly, and fermenting in a fermenting box for 60 minutes; baking at 145 ℃ for 70 minutes by using a preheated converter after fermentation is finished, discharging, cooling, sterilizing, and packaging; the sucrose-free crispy rice improver is prepared by mixing pectinase, cellulase, lecithin, soybean meal and red date polysaccharide in a mass ratio of 1:2:1:1: 5; the nut stuffing is prepared by frying hazelnuts, ginkgo nuts, sunflower seeds, sweet potato dices and mangoes in a mass ratio of 1:1:4:3:1, cooking thoroughly and crushing into powder; the particle size of the powder is 1mm and 5%, the particle size of 5mm and 35%, the particle size of 8mm and 10%, respectively.

Example 3

A method for making sucrose-free Liba, comprising:

(1) preparing flour 1, mixing self-cultured grape liquid, hops and water according to a mass ratio of 1:1:1, soaking at 55 ℃ for 42min, heating to 104 ℃, keeping the temperature for 26min to obtain flour water, uniformly stirring bread flour and the flour water according to a mass ratio of 2:1, standing for half an hour, refrigerating and fermenting overnight for more than 12 hours for use; the self-culture grape liquid is obtained by mixing wild grape and apple according to the mass ratio of 1:5, grinding into slurry, adding aspergillus oryzae with the mass of 5-8% of the slurry, mixing and fermenting for 13 days;

(2) preparing flour seeds 2, namely uniformly stirring 800g of high flour, 200g of quinoa flour, 3g of dry yeast and 600g of purified water, standing for half an hour, and refrigerating and fermenting overnight for more than 12 hours for use;

(3) preparation of Liba: putting 187g of flour 1, 500g of flour 2, 350g of sucrose-free Lianba modifier, 925g of water, 250g of milk, 225g of vegetable oil and 3g of glycerol into a flour making jar according to the formula proportion, adding 2500g of high gluten flour, 800g of low gluten flour, 200g of quinoa flour, 50g of milk powder, 40g of dry yeast, 5g of calcium propionate and 1g of sodium dehydroacetate into the flour jar, stirring for 4 minutes, adding 387g of butter and 42g of salt, and stirring for 12 minutes; taking out the dough from the cylinder, putting the dough into a full-automatic dough pressing machine for 60 circles, taking the dough out of the machine, standing the dough for 10 minutes by covering the preservative film on a counter table, dividing the dough into dough with the weight of 560g, standing the dough for 5 minutes by rolling the preservative film on a circular cover, flattening the dough by using a crisper, and standing the dough for 5 minutes; manually rolling with a rolling pin to 55cm long and 22cm wide, adding nut stuffing, rolling for more than 3.5 circles, molding, brushing egg liquid on the surface to soak quinoa, crushing, cutting 4 knives with blades at 45-degree angle uniformly, and fermenting in a fermenting box for 60 minutes; baking at 145 ℃ for 60 minutes by using a preheated converter after fermentation is finished, discharging, cooling, sterilizing and disinfecting in place, and packaging; the sucrose-free crispy rice improver is prepared by mixing pectinase, cellulase, lecithin, soybean meal and red date polysaccharide in a mass ratio of 1:2:1:1: 5; the nut stuffing is prepared by frying hazelnuts, ginkgo nuts, sunflower seeds, sweet potato dices and mangoes in a mass ratio of 1:1:4:3:1, cooking thoroughly and crushing into powder; the particle size of the powder is 1mm and 5%, the particle size of the powder is 3mm and 35%, the particle size of the powder is 7mm and 50%, and the particle size of the powder is 9mm and 10%.

EXAMPLE 4

A method for making sucrose-free Liba, comprising:

(1) preparing flour 1, mixing self-cultured grape liquid, hops and water according to a mass ratio of 1:1:1, soaking at 50 ℃ for 30min, heating to 101 ℃, keeping the temperature for 23min to obtain flour water, uniformly stirring bread flour and the flour water according to a mass ratio of 2:1, standing for half an hour, refrigerating and fermenting overnight for more than 12 hours for use; the self-cultured grape liquid is prepared by mixing wild grape and apple according to the mass ratio of 1:5, grinding into slurry, adding aspergillus oryzae with the mass of 5% of the slurry, mixing and fermenting for 10 days;

(2) preparing flour seeds 2, namely uniformly stirring 800g of high flour, 200g of quinoa flour, 3g of dry yeast and 600g of purified water, standing for half an hour, and refrigerating and fermenting overnight for more than 12 hours for use;

(3) preparation of Liba: putting 187g of flour 1, 500g of flour 2, 350g of sucrose-free Lianba modifier, 925g of water, 250g of milk, 225g of vegetable oil and 3g of glycerol into a flour making jar according to the formula proportion, adding 2500g of high gluten flour, 800g of low gluten flour, 200g of quinoa flour, 50g of milk powder, 40g of dry yeast, 5g of calcium propionate and 1g of sodium dehydroacetate into the flour jar, stirring for 4 minutes, adding 387g of butter and 42g of salt, and stirring for 12 minutes; taking out the dough from the cylinder, putting the dough into a full-automatic dough pressing machine for 60 circles, taking the dough out of the machine, standing the dough for 10 minutes by covering the preservative film on a counter table, dividing the dough into dough with the weight of 560g, standing the dough for 5 minutes by rolling the preservative film on a circular cover, flattening the dough by using a crisper, and standing the dough for 5 minutes; manually rolling with a rolling pin to 55cm long and 22cm wide, adding nut stuffing, rolling for more than 3.5 circles, molding, brushing egg liquid on the surface to soak quinoa, crushing, cutting 4 knives with blades at 45-degree angle, and fermenting in a fermenting box for 40 minutes; baking at 145 ℃ for 60 minutes by using a preheated converter after fermentation is finished, discharging, cooling, sterilizing and disinfecting in place, and packaging; the sucrose-free crispy rice improver is prepared by mixing pectinase, cellulase, lecithin, soybean meal and red date polysaccharide in a mass ratio of 1:2:1:1: 5; the nut stuffing is prepared by frying hazelnuts, ginkgo nuts, sunflower seeds, sweet potato dices and mangoes in a mass ratio of 1:1:4:3:1, cooking thoroughly and crushing into powder; the particle size of the powder is 0.2mm accounting for 5%, the particle size of 1mm accounting for 35%, the particle size of 5mm accounting for 50%, and the particle size of 8mm accounting for 10%.

Example 5

A method for making sucrose-free Liba, comprising:

(1) preparing flour 1, mixing self-cultured grape liquid, hops and water according to a mass ratio of 1:1:1, soaking at 50 ℃ for 30min, heating to 105 ℃, keeping the temperature for 29min to obtain flour water, uniformly stirring bread flour and the flour water according to a mass ratio of 2:1, standing for half an hour, refrigerating and fermenting overnight for more than 12 hours for use; the self-cultured grape liquid is prepared by mixing wild grape and apple according to the mass ratio of 1:5, grinding into slurry, adding aspergillus oryzae with the mass of 5% of the slurry, mixing and fermenting for 10 days;

(2) preparing flour seeds 2, namely uniformly stirring 800g of high flour, 200g of quinoa flour, 3g of dry yeast and 600g of purified water, standing for half an hour, and refrigerating and fermenting overnight for more than 12 hours for use;

(3) preparation of Liba: putting 187g of flour 1, 500g of flour 2, 350g of sucrose-free Lianba modifier, 925g of water, 250g of milk, 225g of vegetable oil and 3g of glycerol into a flour making jar according to the formula proportion, adding 2500g of high gluten flour, 800g of low gluten flour, 200g of quinoa flour, 50g of milk powder, 40g of dry yeast, 5g of calcium propionate and 1g of sodium dehydroacetate into the flour jar, stirring for 4 minutes, adding 387g of butter and 42g of salt, and stirring for 12 minutes; taking out the dough from the cylinder, putting the dough into a full-automatic dough pressing machine for 60 circles, taking the dough out of the machine, standing the dough for 10 minutes by covering the preservative film on a counter table, dividing the dough into dough with the weight of 560g, standing the dough for 5 minutes by rolling the preservative film on a circular cover, flattening the dough by using a crisper, and standing the dough for 5 minutes; manually rolling with a rolling pin to 55cm long and 22cm wide, adding nut stuffing, rolling for more than 3.5 circles, molding, brushing egg liquid on the surface to soak quinoa, crushing, cutting 4 knives with blades at 45-degree angle, and fermenting in a fermenting box for 40 minutes; baking at 145 ℃ for 60 minutes by using a preheated converter after fermentation is finished, discharging, cooling, sterilizing and disinfecting in place, and packaging; the sucrose-free crispy rice improver is prepared by mixing pectinase, cellulase, lecithin, soybean meal and red date polysaccharide in a mass ratio of 1:2:1:1: 5; the nut stuffing is prepared by frying hazelnuts, ginkgo nuts, sunflower seeds, sweet potato dices and mangoes in a mass ratio of 1:1:4:3:1, cooking thoroughly and crushing into powder; the particle size of the powder is 0.2mm accounting for 5%, the particle size of 1mm accounting for 35%, the particle size of 5mm accounting for 50%, and the particle size of 8mm accounting for 10%.

Test examples

190 patients with hyperglycemia were selected and randomly divided into two groups, and the experimental group of patients consumed 90g of the invention before the staple food during the treatment period; the control group patients were treated with the conventional staple food for 9 weeks, and the percentage of the patients who had their blood sugar decreased to the normal value was counted.

The experimental results are as follows:

	ratio of
		The invention relates to a train	92.6％
Market offers list	75.8％

The invention can be seen in that the traditional Chinese medicine formula Liba can promote the rehabilitation of patients with hyperglycemia, and has remarkable health care effect.