33results about How to "Does not raise blood sugar levels" patented technology

The invention relates to a sugar-free bread, characterized by comprising the materials with the following components: high-gluten flour 150-900 parts, low-gluten flour 200-800 200-800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-10 parts, bread modifier 1-20 parts, yeast 10-20 parts, ghee 200-800 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The invention discloses fruit yoghurt with balanced nutrition and a production method thereof. Each 100kg of fruit yoghurt comprises 3.0 to 5.0kg of oligosaccharide, 1.0 to 2.5kg of xylitol, 4.0 to 10.0kg of fruit grains or jam, 0.08 to 0.12kg of fish oil microcapsule(DHA), 0.2 to 0.6kg of thickener, 0.005 to 0.015kg of sucralose, 0.01 to 0.03kg of flavoring essence and the balance of raw milk and starter. The method for producing the fruit yoghurt comprises the following steps of: 1, inspection of raw milk; 2, mixing; 3; constant volume; 4, preheating; 5, degassing; 6, homogenization; 7, sterilization; 8, cooling; 9, inoculating fermentation; 10, demulsification cooling; 11, addition of fruits and favoring essences; and 12, filling and thus obtaining the product. The fruit yoghurt meets the healthy demands of consumers taking fruit yoghurt; and moreover, the fruit yoghurt meets the nutritional demands as well as healthy demands and has good mouthfeel.

The invention relates to sugar-free nutritious bread, characterized by comprising the materials with the following components: high-gluten flour 1500-9000 parts, low-gluten flour 200- 800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-100 parts, bread modifier 1-20 parts, tomato juice 1000-2000 parts, salt 300-600 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The invention relates to a low-sugar canned cherry and a preparation method thereof. The object of the invention is to provide a completely natural low-sugar canned cherry which can be taken by the great majority of people, with good mouthfeel and rich nutrition, and the preparation method thereof. The low-sugar canned cherry contains the following ingredients by weight portions: 170-200 portions of cherry and 90-135 portions of soup bases with the pH value of 3-3.8; and every 100 portions by weight of the soup bases contain the following ingredients by weight: 10-25 portions of xylitol and 3-10 portions of blackberry juice. The preparation method of the low-sugar canned cherry comprises the steps of selecting materials, processing, pre-cooking, blending soup bases, canning, sealing and sterilizing. The low-sugar canned cherry has the functions of preventing anemia, strengthening physique and beautifying skin; simultaneously, the xylitol is adopted as sweetener, thus significantly reducing the sugar content and being suitable for various consumer groups; the cherry pulp content is high, thus having high performance-cost ratio; and the blackberry juice beautifies the color of the canned cherry, and replaces artificial color simultaneously, thus being both beautiful and healthy.

The invention discloses a blood-glucose-reducing sweetening agent without lingering bitterness. The sweetening agent is prepared from the following raw materials in parts by weight: 10-20 parts of xylitol, 20-30 parts of maltitol, 5-15 parts of lactitol, 10-20 parts of modified stevioside, 40-60 parts of rebaudioside-A, 8-12 parts of thaumatin and 6-9 parts of a traditional Chinese medicine extracted composition, wherein a method for preparing the modified stevioside comprises the following steps of dissolving maltose and stevioside in a buffer solution, adding maltase, uniformly mixing the mixture to obtain a solution A, heating the solution A, preserving the temperature of the solution A, and inactivating and purifying the solution A to obtain the modified stevioside; and the traditional Chinese medicine extracted composition comprises pomegranate seed extract, puerarin, lycium barbarum polysaccharide, rhizoma anemarrhenae extract, glycyrrhizin and radix platycodonis polysaccharide. The sweetening agent has the advantages of high sweetness, no lingering bitterness, good taste, decayed tooth prevention and good blood glucose reducing effect.

The invention discloses a preparation method of balsam pear/green tea sugar-reducing buccal tablets. The balsam pear green tea sugar-reducing buccal tablets are characterized by the following raw materials in parts by weight: 0.2-0.4g of balsam pear educt, 0.1-03g of instant green tea powder, 1.0-1.3g of corn starch, 0.5-0.8g of beta-annular dextrin, and 3.0-4.0 g of xylitol, the right amount ethanol is added to wet for granulation after the raw materials are fully mixed to be uniform, the granules are dried in a baking oven at 50-60 DEG C, and buccal tablets of a certain standard are prepared through pressing. The hardness of the buccal tablets is moderate after being pressed by adopting the technical formulation, The buccal tablets have no an adhesion feel, the sweetness is proper, and the buccal tablets have specific sweetness and bitterness and tea incense relish of balsam pears and green tea. The preparative balsam pear green tea sugar-reducing buccal tablets provided by the invention have an subsidiary sugar reducing pharmacological functions and has a certain food therapy nutritive value, the mouthfeel is good, the carry and consumption are convenient, and the balsam pear green tea sugar-reducing buccal tablets have better market application and popularization value.

The present invention discloses a moyeam tea cream and a preparation method thereof. The moyeam tea cream comprises the following components in parts by weight: moyeam tea extract tea powder 50-80 parts, edible seasonings 5-15 parts, and excipients 10-20 parts. The preparation process includes the following steps: tea leaf drying and grinding, moyeam tea extract tea powder extracting, vacuum concentrating, vacuum freeze-drying, raw material mixing, granulating, bagging, etc.; the moyeam tea cream is reasonable in compatibility of raw materials, does not add any preservatives, is mild in mouthfeel, is convenient to package and carry, has effects of preventing inflammation and cough, lowering blood pressure, blood sugar and blood lipids, preventing oxidation and tumor, etc., has therapeutic effects for people with high blood pressure, high blood lipids and high blood sugar, and has extensive and practical application values; the added edible seasoning xylitol has the effect of preventing dental caries, the metabolism of the xylitol is not controlled by insulin, and thus the moyeam tea cream is suitable for people with diabetes to drink.

The invention discloses a method for processing chicory coffee. The chicory coffee is made by mixing the following components in parts by weight: 40-55 parts of chicory powder, 20-30 parts of instant coffee powder, 15-25 parts of non-dairy creamer, 2-3 parts of xylitol, and 0.05-0.1 part of caramel color. The chicory coffee is made by the following steps: preparing raw materials, freezing, drying, blending and packaging. The chicory coffee provided by the invention is reasonable in formulation, fine and smooth in taste, unique in flavor and rich in nutrition, and is dried by freeze-drying, the retention rate of chicory nutrients is improved, coffee is replaced with chicory extracts, which are easy to absorb by a human body, the loss of calcium in vivo caused by coffee drinking is avoided, the xylitol is adopted as a coffee sweetener to avoid the increase in blood sugar content of those who take the chicory coffee, and the chicory coffee is suitable for diabetics.

The invention provides plant energy drink for charging a body and a preparation method of the plant energy drink. The plant energy drink is prepared from the following components in parts by weight according to the following steps: firstly, making 1000 to 1020 parts of water, 120 to 140 parts of white granulated sugar, 3.5 to 3.9 parts of citric acid monohydrate, 1.84 to 1.88 parts of sodium citrate, 0.4 to 0.6 part of taurine, 0.08 to 1.2 parts of inositol, 0.008 to 0.012 part of nicotinamide, and 0.0008 to 0.0012 part of Vitamin B6 into diluted nutrient stoste, then adding 1.7 to 2.1 parts of guarana extract, 0.072 to 0.076 part of ginseng extract, 0.03 to 0.05 part of water-soluble Lepidium meyenii Walp powder, 0.05 to 0.09 part of gardenia yellow, 0.037 to 0.041 part of grape-skin red, and 0.0880 to 0.0884 part of plant mix fruit essence, and performing clarification and sterilization. The plant energy drink has the advantages of being capable of comprehensively supplementing bioelectricity and cytotrophy of a human body and energy required by the human body, effectively adjusting the sub-health status of the human body and inhibiting lesion, namely charging the body.

The invention relates to a sugar-free spicy curry bread, characterized by comprising the materials with the weight percent: (1) outer skin: eggs 150-900 parts, sugar-free modifier 10-50 parts, middle wheat gluten 200-800 parts, baking powder 2-10 parts, barm 2-10 parts, mashed potatoes 2-10 parts, bread powder 10-100 parts; (2) filling: chicken 100-300 parts, onion bulb 1-2, garlic meat 2-5 parts, mixed bean 10-200 parts, milk sachet 5-10 parts, preserved chicken sauce 5-10 parts, pepper 0.1-1 parts, millet power 1-10 parts, spicy cooking materials 1-10 parts, liquid edible oil 20-100 parts. The inventive sugar-free spicy curry bread is mellow in taste, delicious in flavor, fragrant and soft in mouth feel, particularly for the breakfast of the diabetics.

The invention relates to the technical field of health-care foods, and discloses a snack powder composition. The snack powder composition comprises the following components in parts by weight of 90-100 parts of tomatoes, 90-100 parts of apples, 50-70 parts of vegetables, 18-20 parts of flos inulae, 7-9 parts of bunge cherry seeds, 6-10 parts of henbane seeds, 5-7 parts of folium artemisiae argyi,3-6 parts of rhizoma pinellinaepraeparata and 3-8 parts of terminalia chebula. Compared with the prior art, the scheme of the snack powder composition has the advantages that the flos inulae is monarch drugs, can nourish the spleen, promote digestion and promote gastrointestinal peristalsis, and can reinforce the effect of the tomatoes, the apples and the vegetables for conditioning the stomach and the intestines; the bunge cherry seeds and the henbane seeds are ministerial drugs, and can further promote gastrointestinal absorption and peristalsis, reinforce the function of the spleen and thestomach, diminish inflammation, promote urination, and condition the spleen, the stomach and the intestines; and the folium artemisiae argyi and the terminalia chebula are assistant drugs, strengthenthe health-care effects of the flos inulae, the bunge cherry seeds and the henbane seeds, are obvious in effects of nourishing the liver, protecting the kidney, benefitting qi and blood, conditioningthe stomach and the intestines and nourishing the spleen, can enable the whole snack powder to have the health-care effect of conditioning the intestinal tracts, also have the health-care effect on the spleen and the stomach, are obvious in action effects, and are thorough in conditioning effects on constipation and diarrhea. The diseases are not liable to recur.

The invention relates to low-GI total-nutrient meal replacement powder for intervening polycystic ovarian syndrome based on a ketogenesis principle and application of the low-GI total-nutrient meal replacement powder. The meal replacement powder is prepared from the following raw materials: freshly squeezed coconut oil, conjugated linoleic acid glyceride, linseed oil, olive oil, fish oil, high oleic acid sunflower seed oil, soybean oil, whey protein concentrate, soy isolate protein, hydrolyzed fish collagen, casein, rice protein, quinoa flour, chia seeds, konjac powder, inulin, fructo-oligosaccharide, L-carnitine, glutamine, enzymes, vitamin complex and mineral complex. The formula has the advantages that the energy supply ratio of the three nutrients is as follows: 70%-75% of fat, 3%-5% of carbohydrate and 20%-27% of protein. By utilizing the characteristics that MCT (medium-chain fatty acid) does not store fat and can quickly supply energy to a human body, insulin resistance is reduced, glycolipid metabolism disorder is improved, and the purpose of reducing weight is achieved. A scientific and convenient ketogenic diet replacement scheme is provided, and the ketogenic diet replacement scheme is convenient to implement and popularize in crowds.

The invention discloses clear reed rhizome tea for conditioning the damp-heat constitution, and a preparation method thereof, and belongs to the technical field of tea. The clear reed rhizome tea forconditioning the damp-heat constitution is composed of the following raw materials in parts by weight: 15-25 parts of cassia seed, 3-8 parts of chrysanthemum flower, 0.5-2 parts of dandelion, 10-20 parts of cogon grass rhizome, 3-8 parts of reed rhizome, 10-20 parts of xylitol, 5-15 parts of lophatherum herb, 3-8 parts of purslane herb, 5-15 parts of hovenia seed, 2-6 parts of liquorice root, 3-8parts of pagodatree flower, and 3-8 parts of peppermint. The preparation method comprises the following steps: raw material pre-treatment, extraction solution preparation, drying and sterilization andcrushing, mixing, oven-drying, and sub-packaging.

The invention relates to a sugar-free ukleba bread and preparation method, characterized by comprising the materials with the following components: A: high-gluten flour 1000-1500 parts, yeast 10-20 parts, bread modifier 1-20 parts, light milk 50-100 parts, sugar-free modifier 20-100 parts; B: egg 50-200 parts, water 1000-1500 parts; C. butter 50-200 parts; D: salt 5-20 parts; E. walnut kernel 10-50 parts. The inventive sugar-free ukleba bread is soft and crisp, fragrant and sweet, deeply favored by wide consumers.

The invention discloses a special whole-grain noodle for diabetics and a preparation method thereof. The noodle comprises main materials and auxiliary materials, the main materials comprise wheat flour and whole grain flour, and the auxiliary materials comprise edible salt and drinking water. After the whole-grain raw materials are treated by a precise heat flow technology, grain seed coats are physically treated into small particles with the particle size of less than 50 microns, the particles are in a weak link state, the particles are added into the wheat flour through superfine grinding and are uniformly dispersed in dough, and the whole-grain endosperm powder is in a glassy state, and the opportunity that gastrointestinal tract amylase is in contact with wheat starch is reduced. The content of dietary fibers in the noodle is as high as 10% or above, so that the blood glucose response is low, the slow release of sugar in the digestion process is realized, the heat release time is long, and the glycemic index and the body weight are remarkably controlled. Therefore, the blood sugar level cannot be increased when the prepared noodle is eaten by diabetics.

The invention relates to the field of foods, in particular to health-preserving porridge for old people and a making method of the health-preserving porridge. The health-preserving porridge consists of the following raw materials in parts by weight of 10-30 parts of Chinese yams, 10-30 parts of semen lablab album, 6-15 parts of spina date seeds, 3-12 parts of lily bulbs, 3-12 parts of radix codonopsis, 3-12 parts of lotus seeds, 3-12 parts of radix angelica sinensis, 3-12 parts of herba rhodiolae, 3-12 parts of gordon euryale seeds, 10-30 parts of starch and 6-15 parts of xylitol. The making method comprises the following steps of weighing the raw materials, stir-frying the weighed raw materials, performing crushing, performing mixing, performing packing and the like. The making method issimple and reasonable, the health-preserving porridge for old people made by the method is reasonable in formula, delicious in taste, balanced in nutrients, convenient to eat and high in practicality.