59results about How to "Low GI value" patented technology

The invention relates to low- glycemic-index biscuits and a making method thereof. The making method comprises the following steps: taking raw materials in parts by weight, mixing table salt with konjaku flour and inulin, and adding water for stirring so as to obtain a mixture A; heating anhydrous butter until the anhydrous butter is melted, performing rapid stirring to get foam, adding eggs, and continuing to quickly get foam so as to obtain a mixture B; adding water to ammonium bicarbonate and sodium bicarbonate for stirring and dissolving so as to obtain a mixture C; uniformly mixing flour with maltitol, xylitol, defatted soy flour, tartarian buckwheat powder, wheat dietary fibers, green bean powder, scindapsus aureus, resistant dextrin, buckwheat, nonfat dry milk powder and celery powder, enabling the prepared mixture A, the mixture B and the mixture C to be concocted into dough by a dough mixer, and performing refrigeration standing; pressing the dough into sheets with a noodle press, so as to obtain shaped biscuit blanks; and putting the biscuit blanks in an oven, performing baking under 180 DEG C for 10min, then performing cooling, and performing packaging so as to obtain the low- glycemic-index biscuits. The GI value of the made biscuits made by the method disclosed by the invention is 41.8 or below, so that the made biscuits are really suitable for diabetics to eat.

The invention relates to a weight-losing meal replacing biscuit and a making method thereof, and belongs to the technical field of nutrition and food science. A high-protein high-fiber netlike stereo structure is formed by a low-temperature baking technology so as to solve the problems that the high-protein high-fiber biscuit is difficulty shaped, is not dried thoroughly and is burned in baking; the biscuit has more balanced nutritional structure, prolongs the emptying time of the stomach, eliminates hunger and hidden hunger, and ensures the weight losing effect; by adding unique stachyose, the biscuit has excellent effects on the aspects of improving the intestinal environment and preventing constipation; and apple polyphenol and collagen have the effect of beautifying the skin and can relieve the universal skin nutrition problem in the weight losing process, so that the weight losing process is more health and effective.

The present invention belongs to the technical field of food processing, and discloses a low-GI high-fiber noodle and a preparation method thereof, wherein the raw materials comprise, by mass, 100 parts of a powder material and 30-45 parts of water, and the components of the powder material comprise 58-92.5 wt% of high gluten wheat powder, 5-30 wt% of oat bran dietary fiber, 1-5 wt% of konjac glucomannan, 1-5 wt% of vital wheat gluten, and 0.5-2 wt% of edible salt. The preparation method comprises: dissolving edible salt into water to obtain salt water, uniformly mixing high gluten wheat powder, oat bran dietary fiber, konjac glucomannan and vital wheat gluten, adding the salt water, making dough for 10-35 min, aging for 15-45 min at a temperature of 10-35 DEG C, preparing noodles from the aged dough, and drying for 15-45 h at a temperature of 20-65 DEG C to prepare the dry noodles. According to the present invention, the low-GI high-fiber noodle has characteristics of smooth taste, no sticking, no muddy soup appearing and oat aroma, can increase the intake of soluble and insoluble dietary fibers, and further has functions of nutrition and health.

The invention relates to a low-GI (glycemic index) highland barley cereal premixed flour product as well as a making process and application thereof. The highland barley cereal premixed flour comprises the following components, full highland barley flour, wheat flour, wheat gluten, soy isolate protein, whole egg powder and HF complex enzymes. The highland barley cereal premixed flour provided by the invention adopts the full highland barley flour as a main component, three extrinsic proteins, namely the wheat gluten, the soy isolate protein and the whole egg powder, and the HF complex enzymesare added, and the extrinsic proteins and the HF complex enzymes take crosslinking effects into play with the full highland barley flour, so that the flour structure of the highland barley cereal premixed flour is stable; and in addition, as the wheat flour plays a role of support, the problems that highland barley flour is low in gluten content, gluten is not easily fomred, and formed dough is poor in viscoelasticity and ductility can be alleviated, and thus the highland barley cereal premixed flour has good processing performance.

The invention relates to low-GI biscuits as well as a preparation method and application thereof, and belongs to the field of foods. The biscuits comprise the following raw materials of flour, maltitol, edible oil, a modifier, flavored raw materials, resistant dextrin containing soluble dietary fibers and being low in GI value, konjaku flour, celery powder containing insoluble dietary fibers and being low in GI value, tartarian buckwheat powder, soybean powder, green bean powder, wheat fiber powder and buckwheat powder or black rice powder. The preparation method of the low-GI biscuits comprises the following steps of mixing the green bean powder with the soybean powder to obtain a first mixture; enabling the maltitol and the modifier to dissolve to obtain a second mixture; and then mixingall of the raw materials, performing stirring, performing curing, performing calendering, performing shaping and performing baking. The method is simple and easy to operate, and large-scale production can be realized. The made biscuits are balanced in nutrients and high in content of dietary fibers, have low GI value, and are rich in fragrance and loose in mouth feel. The biscuits are suitable for being eaten by patients needing to control the blood sugar, the peak of the blood sugar of the patients after the meal can be effectively controlled, and besides, the biscuits are strong in satiation, and can achieve the effect of controlling the body weight.

The invention provides a rice cooking method and a cooking device. The rice cooking method comprises the following steps of performing heating treatment on a rice-water mixture in the cooking device; continuing the heating treatment for a first preset time at the set pressure; performing temperature lowering treatment on the rice-water mixture in the cooking device; continuing the temperature lowering treatment for a second preset time; and then, performing heating treatment on the rice-water mixture in the cooking device. The problem that low-GI rice cannot be cooked by the cooking device in the prior art is solved.

The invention belongs to the field of fat-reducing foods, and particularly relates to a solid beverage with functions of reducing fat and building muscles. The solid beverage is prepared from the following raw materials in parts by weight: 5-8 parts of ultrafine wheat gluten meal, 4-6 parts of superfine soybean meal, 3-5 parts of superfine coix seed powder, 2-5 parts of superfine corn stigma powder, 2-3 parts of superfine cissus repens powder, 0.5-1 part of withania somnifera extract, 2-3 parts of whey protein powder, 2-4 parts of purified conjac powder, 2-4 parts of flaxseed powder, 1-2 partsof HMB, 1-2 parts of L-arabinose, 0.4-0.5 part of xylooligosaccharide, 0.1-0.5 part of cinnamon polyphenols, 0.1-0.5 part of theobromine and 0.1-0.3 part of green tea polyphenols. The solid beverageis low in cost, has remarkable fat-reducing and muscle-building effects, and cannot generate dependence.

The invention discloses highland barley low GI extruded noodles and a making method thereof. The noodles are made from, by weight, the following ingredients: 100 parts of powder and 40-45 parts of water. The powder comprises, by mass, the following ingredients: 60-80% of highland barley flour, 10-20% of pea meal, 5-10 % of buckwheat flour and 5-10 % of resveratrol powder, and the total content ofthe above mass percents is 100%. The preparation method comprises the steps of preparing the powder, and weighing the powder and water; adding water into the powder, stirring, and uniformly stirring to prepare a mixture; extruding the mixture; freezing and aging the extruded highland barley noodles; drying the aged highland barley noodles, namely packaging and warehousing. The highland barley noodles made by the making method have a lower GI (GI) value, and the highland barley noodles are stiffer, and their soup is not burnt and sticky during cooking, so that the healthy nutrition of people can be met, the blood sugar is not increased, and the main food demands of people with diabetes are met.

The invention belongs to the technical field of food processing, in particular to low-GI non deep-fried extruded instant noodles and a making method thereof. The low-GI non deep-fried extruded instantnoodles comprise 40-60 parts of wheat flour, 20-30 parts of whole wheat flour, 10-20 parts of high linear chain corn starch, 2-8 parts of chenopodium quinoa willd flour, 2-8 parts of buckwheat flour,0.2-0.6 part of vegetable oil, 0.2-0.6 part of konjac powder, 0.05-0.3 part of sand sagebrush gum, 0.01-0.1 part of fatty acid monoglyceride, 2-5 parts of resistant starch, 0.0001-0.0002 part of betaamylases and 0.0001-0.0002 part of glucosyl transferase. According to the low-GI non deep-fried extruded instant noodles and the making method thereof disclosed by the invention, low-GI raw materialsare selected, an extruding technique is combined with a biological enzyme technique and a quality improvement technique, the content of slowly digestible starch in products is increased, besides, inthe processing course, the products are kept for some time, the starch in the products is aged, the content of the resistant starch in the products is increased, the GI value of the non deep-fried instant noodles is effectively reduced, and the mouth feel and the quality of the instant noodles are also guaranteed.

The invention provides a rice cooking method and a cooking apparatus thereof. The rice cooling method comprises the following steps: performing microwave treatment on a rice-water mixture in the cooking apparatus and keeping the state for a first preset time; cooling the rice-water mixture in the cooking apparatus and keeping the state for a second preset time; and heating the rice-water mixture in the cooking apparatus. The rice cooking method and the cooking apparatus solve the problem that the current cooking devices cannot cook the rice with low GI.

A composition for lowering the glycemic index (GI value) of food or feed, comprising bean protein and degraded galactomannan of leguminous plant guar; a low glycemic index food, comprising Polygalactosylmannose and gliadin and glutenin; a low glycemic index food comprising polygalactose and/or polygalactose derivatives and gliadin and glutenin in specific proportions; a low A glycemic index food comprising polygalactosylmannose and amylose and amylopectin in specified proportions; a low glycemic index food comprising specified polygalactose and/or polygalactose derivatives and amylose in specified proportions Starch and amylopectin.

The invention discloses a preparation method of a whole-wheat bread with low GI (glycemic index) and high dietary fiber. Firstly, wheat bran is stabilized after pretreatment, the stabilization of thewheat bran is achieved by an extrusion and complex enzyme technology, and the stabilized wheat bran is ultramicro-porphyrized to obtain stable wheat bran with uniform particle size. Improved whole-wheat flour is obtained by mixing the stabilized wheat bran with bread flour (high gluten flour). The preparation of the whole-wheat bread can be divided into three stages: pre-mixed dough, seed dough and main dough. Compared with traditional whole-wheat bread, the GI value of the whole-wheat bread produced by the technology is decreased by 22.3%, the specific volume is increased by 48%, the hardnessis decreased by 68.01%, the elasticity is increased by 58.22%, and the total dietary fiber content is increased by 53.3%. The whole-wheat bread has the advantages of uniform texture, rich fragrance,crisp taste and strong storage stability. The whole-wheat bread is available for people who need to control blood sugar and lose weight.

The invention relates to an oat cereal beverage with low glucose content and a preparation method of the oat cereal beverage. The preparation method comprises the following steps: preparing oat pulp,and adding liquefying enzyme, saccharifying enzyme, glucose converting enzyme and xylosidase into the oat pulp for enzymolysis at 55-70 DEG C; and performing enzyme inactivation, then removing residues, adding ingredients, performing sufficient stirring, and performing sterilization so as to obtain the oat beverage. The oat beverage disclosed by the invention is pure in flavor, fine in taste, uniform and consistent in tissue state and outstanding in flavor.

The invention relates to the field of food processing, and concretely relates to a low-sugar nougat and a production method thereof. The low-sugar nougat comprises, by weight, 1.2-1.5 parts of water,0.5-0.9 part of gelatin, 0.3-0.6 part of egg white, 3-4 parts of erythritol, 5-6 parts of trehalose, 13-16 parts of syrup, 0.01-0.05 part of edible salt, 2-5 parts of cream, 3-6 parts of milk powder,0.01-0.03 part of vanillin and 10-15 parts of peanut kernels. Additionally, the addition of the trehalose and erythritol reduces the sugar content of the nougat, prevents the conversion of reducing sugar in the boiling process, and improves the stability and the fresh-keeping property of the product; and a water bath heating process and a programmed vacuum cooling process are adopted, so the nougat has the advantages of soft and fine taste, complete structure, long storage time, proper energy supplementation and good texture.

The invention relates to a total-nutrient formula food for diabetic patients and a preparation method thereof, belonging to the technical field of food processing preparation. The total-nutrient formula food comprises the following raw materials by weight percent: 10.00%-20.00% of soybean protein isolate, 30.00%-35.00% of microencapsulation special fatty powder, 20.00%-30.00% of maltodextrin, 8.00%-10.00% of soybean dietary fiber, 10%-15% of cooked barley powder, 0.01%-1.50% of decavitamin, and 1.00%-4.0% of compound mineral, wherein the saturated fatty acid in the microencapsulation special fatty powder accounts for not more than 18% of fatty acid content. The total-nutrient formula food for the diabetic patients is not only comprehensive in nutrient contents, but also has the complementary synergy between the main components for controlling the blood glucose of the diabetic patients, and the total-nutrient formula food is the total-nutrient formula food suitable for the diabetic patients more than 10 years old.

The present invention provides low-GI yoghourt suitable of diabetic patients. The low-GI yoghourt is prepared from the following raw materials in parts by mass: 20-40 parts of raw milk, 5-20 parts ofwhite kidney beans, 5-20 parts of chickpeas, 2-10 parts of resistant dextrin, 1-10 parts of inulin, 1-8 parts of konjac powder, 1-8 parts of a protein raw material, 1-10 parts of a stabilizer, 0.5-3 parts of lactic acid bacteria, 1-5 parts of sugar alcohol, 1-5 parts of functional oligosaccharides, 0.01-0.2 parts of fructus momordicae extract and 15-35 parts of water. The yoghurt provided by the present invention has the relatively low GI value, can effectively control the blood sugar peak value after being eaten by crowds in need of blood sugar control, is high in dietary fiber content and strong in satiety, can take the weight control effect, is smooth in taste and moderate in sweetness, and has the relatively good flavor. The preparation method is simple and easy to operate, and large-scale production can be realized.

The invention relates to the technical field of food processing, in particular to low-GI high-proportion purple sweet potato whole flour noodles and a preparation method thereof. The low-GI high-proportion purple sweet potato whole flour noodles are prepared from, by weight, 90-110 parts of wheat flour, 40-100 parts of sweet potato whole flour, 10-40 parts of wheat bran, 0.02-0.06 part of isoamylase, 0.6-2.0 parts of konjac manna and 0.8-4.2 parts of vital gluten. The low-GI high-proportion purple sweet potato whole flour noodles and the preparation method thereof effectively solve the technical problems that the high-proportion purple sweet potato noodles have unsmooth flour bands, stick to a roller, have poor tensile resistance, are easy to break, have large cooking loss and the like bytaking the wheat flour, the sweet potato whole flour, the wheat bran, the isoamylase, the konjac manna and the vital gluten as raw materials through a three-layer compound calendaring technology, andhave the advantages that a bio-enzyme technology is utilized, and the isoamylase is added for modifying starch, which increases the content of resistant starch in flour, effectively reduces GI of thenoodles, not only can ensure the requirements of special crowd with type 2 diabetes for the noodles, but also can ensure the quality of the noodles.

The present invention discloses a low-GI biscuit and a preparation method thereof. The low-GI biscuit is prepared from the following components in parts by weight: 1-8 parts of herba dendrodii officinalis powder, 5-15 parts of soy isolate protein, 15-30 parts of cereal bran powder, 5-15 parts of dietary fiber, 3-9 parts of medium and long-chain fatty glyceride, 8-20 parts of coconut oil, 25-40 parts of crystalline fructose, 15-25 parts of whole egg liquid and 0.1-0.5 part of a compound swelling agent. A GI value of the biscuit is smaller than 55. The low-GI biscuit can effectively control a postprandial glycemic index, can also rapidly provide enery, has long satiety time and also has an obvious positive effect on weight control.

The invention discloses low-GI artificial rice and a preparation method thereof. The low-GI artificial rice is prepared from the following raw materials in parts by weight: 20 parts of millet, 10 parts of buckwheat, 10 parts of oat, 20 parts of coix seeds, 10 parts of black beans, 30 parts of corn, 10-15 parts of glutinous rice flour, 10 parts of flour, 20 parts of broken rice flour, 15-20 parts of yam flour, 0.03 part of vitamin B1, 0.2 part of bone meal, 0.01 part of lysine, 1 part of salt, 10-16 parts of polishing liquid and 0.2 part of consolidation agent. The preparation method comprisesthe following preparation steps: step 1, preparing coarse cereal powder; step 2, preparing a mixture; step 3, performing granulation and shaping; step 4, performing preliminary drying; step 5, curingand drying; and step 6, polishing and drying, and cooling and packaging. The low-GI artificial rice solves a problem that GI value of rice is too high and blood sugar rises rapidly after eating; alsosolves a problem that existing artificial rice has a poor taste and is easily deformed and broken during soaking and cooking.

The invention discloses low GI value composite flour which includes, by weight parts, 25-50 parts of flour, 38-50 parts of resistant starch, 11-14 parts of wheat gluten and 1-4 parts of arabino-pentosan. The GI value of the low GI value composite flour is low and is 22-45, less than 50, and the low GI value composite flour is good in taste, easy to process and rich in nutrient.

The invention discloses a cereal fermented milk with a low glycemic index and a preparation method thereof. The cereal fermented milk is prepared by fermenting germinated highland barley, protein milk, enzyme-inhibiting compound bacteria and a lactic acid bacteria starter. The protein milk is a mixture of fresh milk and fresh soybean milk. The enzyme-inhibiting compound bacteria are extracted froman acid fermentation broth of Panicum miliaceum, and have an inhibition rate greater than or equal to 45% to alpha-glucosidase. The germinated highland barley has a glycemic index less than or equalto 30. The lactic acid bacteria starter consists of Bifidobacterium lactis and beta-glucan high-yield lactic acid bacteria. The fermentation with mixed strains by a two-step fermentation method significantly increases the content of beta-glucan in the fermented milk, and helps to lower blood sugar. Moreover, the enzyme-inhibiting compound bacteria can significantly inhibit the activity of alpha-glucosidase, and further reduce the GI value. The cereal fermented milk is especially suitable for healthy eating of diabetics.

The invention discloses health-care coarse cereal porridge and a preparation method thereof. The health-care coarse cereal porridge comprises the following raw materials, by weight: 70-90 parts of composite cereals, 0.1-10 parts of fructus swietenia macrophylla extract, 0.5-5 parts of a starch blocking agent, 0.5-5 parts of a sugar blocking agent and 0.5-5 parts of a nutrition enhancer. The health-care coarse cereal porridge contains a proper amount of active ingredients of fructus swietenia macrophylla and has the effects of controlling blood sugar, blood pressure and blood fat, so that a safe and healthy food is provided for diabetics and a novel utilization mode is also provided for the fructus swietenia macrophylla. Because of cold soaking treatment, the bitter taste of the fructus swietenia macrophylla can be reduced; effective components can be dissolved out through heating treatment after smashing and thus can be absorbed and utilized conveniently. After the effective componentsare added into the coarse cereal porridge, functional components and smell can be fused through medium-temperature heating treatment and thus the obtained coarse cereal porridge is rich in nutrition,stable in component, excellent in color, luster and tissue state and appropriate in taste and flavor.