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Composition and method for making high-protein and low-carbohydrate food products
InactiveUS20050129823A1Effectively reducing the net carbohydrate total of the traditional productIncrease nutritionDough treatmentBaking mixturesAdditive ingredientProtein isolate
Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and / or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5-100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).
Owner:MGP INGREDIENTS
High-protein, low-carbohydrate bakery products
InactiveUS20050013900A1Good source of nutritionLow glycemic indexMilk preparationDough treatmentResistant starchProtein isolate
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
Owner:MGP INGREDIENTS
High-protein, reduced-carbohydrated flat bakery and other food products
InactiveUS20050031754A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesAdditive ingredientProtein isolate
A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
Owner:MGP INGREDIENTS
Protein and fruit juice product
InactiveUS20060099277A1Low glycemic indexBiocideOrganic active ingredientsFruit juiceWeight management
The invention is a product that produces a feeling of satiety, suppresses appetite and promotes a higher metabolic rate, while providing nutrients for a balanced meal in a fruit flavored meal substitute. The product for weight management comprises fruit juice and protein, and further comprises green tea extract comprising epigallocatechin gallate. The product can be made to further comprise caffeine at a level over and above that provided by the green tea extract, and added calcium. Other aspects of the invention include methods to provide a human with a product that aids in the feeling of satiety and contributes to weight management, comprising administering to a human in need thereof the food product described.
Owner:LIMITED THE
High-protein, reduced-carbohydrate bakery and other food products
InactiveUS20050037125A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesProtein isolateAdditive ingredient
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
Owner:MGP INGREDIENTS
Flour having low glycemic index and making method thereof
InactiveCN105360891AImprove microenvironmentSlow down digestionInorganic compound food ingredientsFood ingredient functionsFiberBlood sugar
The invention discloses flour having low glycemic index and a making method thereof. The flour is made from, by weight, wheat flour 35%-45%, soybean flour 35%-45%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, vitamins 0.5%-1.5% and mineral substance 0.5%-1.5%. The flour is based on the low-GI-value (a GI value is below 55) coarse cereal powder, uses the added protein, dietary fibers, vitamins, mineral substance and the like as nutritional materials, has good eating taste and is a high-fiber-content and low-fat healthy food. The flour can delay postprandial blood sugar rise to some degree and is suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods.
Owner:ANHUI TONGFU FOOD
Multifunctional slowly digestible starch and preparation method and application thereof
ActiveCN106616914AWide variety of sourcesEasy to processClimate change adaptationFood preservationDigestible starchRoom temperature
The present invention belongs to the field of non-chemical modification and deep processing of starch, and specifically discloses multi-functional slowly digestible starch and a preparation method and an application thereof. The specific steps of the preparation method are as follows: the starch is prepared into starch milk at a starch content of 10-40% and the starch milk is heated at 70-95 DEG C for 30-60 min; fatty acids are added at a mass percentage of 5-25% of starch dry bases, the temperature is kept at 50-60 DEG C, and a stirring is conducted for 20-60 min; and then fat-soluble phenols at a mass percentage of 5-20% of the starch dry bases is added, the materials are stirred continuously for 10-40 minutes, after the stirring, the mixture is slowly cooled to a room temperature, the cooled mixture is washed with ethanol, the washed mixture is dried, the dried mixture is pulverized, and the pulverized mixture is sieved to obtain the multifunctional slowly digestible starch. The multifunctional slowly digestive starch has the slow digestion function, can effectively remove free radicals in body, and synergistically treats or prevents incidences of diabetes, obesity and other chronic diseases.
Owner:GUANGDONG TAIBAO MEDICAL SCI TECH
White kidney bean and dietary fiber composition and application thereof
InactiveCN109770361ALose weightReduce body fatMilk preparationPre-extraction tea treatmentAcute hyperglycaemiaAlcohol sugars
The invention discloses a white kidney bean and dietary fiber composition and application thereof. The composition is prepared from, by mass, 5-55 parts of white kidney bean extract, 15-45 parts of dietary fibers, 25-50 parts of sugar alcohol and 0-15 parts of oligosaccharide. After the product in the formula and derived application products are used by the human body, the glycemic index is low, and the products are suitable for being eaten by obesity people and hyperglycemia people. The experiment proves that after the products are eaten for a month, the weight and the body fat can be effectively reduced.
Owner:杭州赛能医药科技有限公司
High-protein, reduced-carbohydrate dessert and other food products
InactiveUS20050031755A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesAdditive ingredientProtein isolate
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
Owner:MGP INGREDIENTS
High-protein, reduced-carbohydrate bread and other food products
InactiveUS20050031756A1Effectively reducing the “net” carbohydrate totalIncrease nutritionDough treatmentBaking mixturesAdditive ingredientProtein isolate
A high-protein, low-carbohydrate bread product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
Owner:MGP INGREDIENTS
High-fiber high-protein noodles for diabetics and people needing to control body weight
ActiveCN104431770ASave energyLower protein contentVitamin food ingredientsFood ingredient functionsBiotechnologyLow glucose
The invention relates to high-fiber high-protein noodles for diabetics and people needing to control body weight. The high-fiber high-protein noodles are made from the following raw materials in parts by weight: 0-10 parts of tartary buckwheat flour, 0-20 parts of oat flour, 18-70 parts of wheat flour, 0-15 parts of whole wheat flour, 2-15 parts of puerarin powder, 0-6 parts of Chinese yam flour, 0-8 parts of ultra-fine black rice flour, 5-15 parts of wheat protein, 0-10 parts of soybean protein, 0-10 parts of whey protein, 0-10 parts of dietary fiber and 0-0.55 part of vitamins and microelements. The noodles can ensure that the diabetics and overweight people fully ingest protein, dietary fiber and vitamin B to maintain normal nutrient requirements under the condition of controlling energy intake, and is popular food which has low energy, high fiber, high protein and low glycemic index and can be eaten as staple food.
Owner:蒋博
Momordica grosvenori drink with low glycemic index and anti-fatigue action
ActiveCN102742906ARemove bad green smell (i.e. fishy smell)Remove burnt bitternessFood preparationFlavorMomordica
The invention discloses a momordica grosvenori drink with a low glycemic index and an anti-fatigue action. The momordica grosvenori drink comprises the following component in percentage by weight: 0.2-0.4% of momordica grosvenori liquid A, 1.0-2.0% of momordica grosvenori liquid B, 0.1-0.2% of supplementary elements, 0.6-1.2% of flavor enchancement and the balance of water, wherein the momordica grosvenori liquid A and the momordica grosvenori liquid B are prepared by the following method: crushing, water-extracting, filtering and concentrating the momordica grosvenori; adding ethanol to the concentrated solution for uniformly stirring and filtering to acquire filtrate and precipitate; recycling the ethanol from the filtrate, and carrying out water de-creaming, resin adsorbing, eluting and concentrating to acquire the momordica grosvenori liquid A; and then carrying out water de-creaming, enzymolysis, filtering and concentrating on the precipitate to acquire the momordica grosvenori liquid B. The momordica grosvenori drink provided by the invention not only sufficiently keeps nutrient substances of the momordica grosvenori, but also is not easily precipitated and mixed in a futurestorage period; and meanwhile, with the adoption of the momordica grosvenori drink provided by the invention, quality defects of fishy smell and bitter taste are removed, and the momordica grosvenoridrink has better mouthfeel.
Owner:GUILIN SHILI SCI & TECH COMPANY
Composition for treating diabetes and metabolic disorders with quercetin, myrcetin and chlorogenic acid
ActiveCN101674821ALow glycemic indexOrganic active ingredientsMetabolism disorderChlorogenic acidDisease
A composition comprising quercetin, myricetin and chlorogenic acid for treating diabetes and metabolic disorders, and for achieving weight loss in a subject comprising a combination of naturally occurring compounds is provided.
Owner:ATM麦特保利公司
Low-glycemic-index hollow royal noodles and preparation method thereof
InactiveCN105166684APromote growthSlow down digestionFood ingredient functionsFood preparationNutrientLow glycemic index
The invention discloses low-glycemic-index hollow royal noodles and a preparation method thereof and belongs to the field of food. The low-glycemic-index hollow royal noodles are prepared from, by weight, 25-35 parts of wheat flour, 25-35 parts of soybean powder, 25-35 parts of purified water, 1-1.5 parts of buckwheat flour, 1-1.5 parts of oat powder, 4-4.5 parts of isolated soybean protein meal, 4-4.5 parts of dietary fibers, 0.5-1.5 parts of konjac refined flour and 0.5-1.5 parts of mineral salt. According to the noodles and the preparation method, coarse cereal powder low in GI value which is smaller than 55 serves as a basis, protein, the dietary fibers, the mineral salt and other nutrient auxiliary materials are added, and the noodles are high-fiber and low-fat food and suitable for hyperglycemia people, diabetes patients and crowds requiring low-glycemic-index food.
Owner:ANHUI TONGFU FOOD
Functional starch and preparation method and application thereof
InactiveCN106235301AWide variety of sourcesSimple processing technologyFood ingredient as antioxidantFood hydrolysisFood additiveControlled release
The invention discloses functional starch and a preparation method and application thereof and belongs to the field of non-chemical modification and deep processing of starch. The preparation method is characterized in that starch is used as the raw material, and the starch is compounded with phenolic substances through enzyme hydrolysis and a high-speed shearing coupling method so as to obtain the functional starch slow in digestion and resistant to digestion. By the simple preparation method, the content of the starch, slow in digestion and resistant to digestion, of starch or starch food can be increased evidently. The functional starch prepared by the method is applicable to fields such as food additives, targeting controlled-release materials and functional food used for preventing chronic diseases.
Owner:SOUTH CHINA UNIV OF TECH
Low-sugar and low-fat biscuit and making method thereof
InactiveCN106982883ARegulate permeabilityBlock or reduce damageDough treatmentBakery productsFlavorInulin
The invention discloses a low-sugar and low-fat biscuit and a making method thereof. The low-sugar and low-fat biscuit is prepared from, by weight, 35-45 parts of dietary fiber powder, 2-6 parts of soy isolate protein, 4-8 parts of coprinus comatus flavor powder, 10-14 parts of eggs, 21-29 parts of sugar alcohol mixture, 3-7 parts of plant oil, 0. 5-2 parts of resistant starch, 0.4-1.2 parts of bulking agent, 0.05-2 parts of salt and 0.3-0.8 part of inulin. The low-sugar and low-fat biscuit is made by adopting the making method, has high sugar and fat content, can reduce the content of blood sugar and blood lipid in the blood, is beneficial to human health, is especially suitable for people having three highs to eat and is good in health care.
Owner:上海越哲食品有限公司
Low-glycemic-index green banana biscuits and producing method thereof
InactiveCN104255884AReduce lossesPromote growthDough treatmentBakery productsBanana powderAnimal science
The invention provides low-glycemic-index green banana biscuits and a producing method thereof. The low-glycemic-index green banana biscuits contain low-gluten flour 50-100 parts, green banana powder 10-50 parts, butter 40-60 parts, maltitol 30-50 parts, egg pulp 5-15 parts, baking powder 1.0-2.5 parts, skim milk powder 5-10 parts, salt 0.3-0.8 part and water 5-15 parts. The low-glycemic-index green banana biscuits have the advantages that the biscuits are free of sugar; resistant starch characteristics of green banana are fully utilized, the biscuits have health-care functions of stabilizing blood glucose of an eater ate the biscuits, decreasing heat quantity ingestion of a human body, losing weight and the like; technologically, process conditions including freezing and standing before drying, low-temperature baking, cooling at room temperature and then aging and cooling at the room temperature and the like are utilized, resistant starch loss in the producing process can be reduced, increase of the resistant starch content in the biscuits and reduction of digestibility of starch are facilitated, accordingly the glycemic index after the eater eats the biscuits is reduced, and the low-glycemic-index green banana biscuits adapt to the trend of today's consumption.
Owner:AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
Appetizing solid drink with effect of reducing food glycemic index and preparation method thereof
InactiveCN109511851ADelay blood sugar riseAlleviating hungerNatural extract food ingredientsFood ingredient functionsDiseaseSucralose
The invention relates to the technical field of drinks, and particularly discloses an appetizing solid drink with an effect of reducing the food glycemic index and a preparation method thereof. The solid drink is prepared from the following raw materials in percentage by weight: 28.5 percent of white kidney bean extract, 22.8 percent of konjac powder, 14.2 percent of stachyose, 14.3 percent of inulin, 1.4 percent of oat beta glucan, 7.9 percent of kudzu vine root powder, 4.1 percent of resistant dextrin, 3.5 percent of yam powder, 2.6 percent, 0.4 percent of edible salt, 0.1 percent of edibleessence and 0.2 percent of sucralose. According to the key point of the technical scheme, the appetizing solid drink can be used for reducing the glycemic index of foods, has the effects of retardingblood glucose rise, relieving the sense of hunger, reducing the index of glycosylated hemoglobin and regulating gastrointestinal balance, so that a diabetic patient can reduce and relieve intake of sugar while enjoying conventional food nutrition, and the solid drink has a good effect of regulating gastrointestinal balance of the diabetic patient, has a comprehensive regulating effect and benefitto diabetes mellitus, so that relieving and reverse of the dibetic disease situation can be favored.
Owner:杭州博泰健康管理咨询有限公司
High-protein, low-sugar and high-lipid ketogenic meal replacement cake and manufacturing method thereof
PendingCN110679620APromote catabolismReduce cholesterolDough treatmentBiotechnologyPROTEIN S HEERLEN
The invention discloses a high-protein, low-sugar and high-lipid ketogenic meal replacement cake and a manufacturing method thereof. The formula comprises the following by mass parts: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber, and 6-15 parts of erythritol. The formula of the invention is not only suitable for obese people and hyperglycemic people, but can also regulate the gastrointestinal health of the human body, and can increase the muscle mass of the body and improve the health of the user. Grease, erythritol and cream are mixed firstly, and then eggs and dietary fiber are added, and finally the mixed solid powdery material is added. The method can completely dissolve the dietary fiber, so that the produced cakes have delicate texture without obvious rough feelings.
Owner:杭州赛能医药科技有限公司
Dietary therapeutic cereal meal with high blood sugar, high blood pressure and high blood lipid-eliminating and blood lipid-lowering efficacy
InactiveCN106307001AReduce absorptionPrevent high blood pressureFood ingredient functionsBlood vessel wallsHigh Blood Pressures
The invention relates to dietary therapeutic cereal meal with high blood sugar, high blood pressure and high blood lipid-eliminating and blood lipid-lowering efficacy. The dietary therapeutic cereal meal with the high blood sugar, high blood pressure and high blood lipid-eliminating and blood lipid-lowering efficacy comprises the following components in parts by weight: 100-300 parts of soybean, 100-300 parts of oat, 100-300 parts of Chinese yam, 100-300 parts of buckwheat, 100-150 parts of peach kernel, 100-300 parts of poria, 200-400 parts of codonopsis pilosula, 100-150 parts of cassia seed, 100-300 parts of brown rice, 100-300 parts of kudzu vine root, 100-300 parts of black rice, 100-300 parts of corn, 100-300 parts of coix seed and 100-200 parts of hawthorn. The dietary therapeutic cereal meal is food containing rich dietary fiber, can eliminate excess cholesterol inside a blood vessel wall, reduce absorption of cholesterol in an intestinal tract, prevent high blood pressure, high blood lipid and vascular sclerosis, and has the efficacy of strengthening the spleen and the stomach, tonifying the liver, benefiting blood, improving blood circulation and lowering the blood lipid and the blood pressure; through scientific collocation of a variety of food materials, the dietary therapeutic cereal meal is comprehensive in nutrition and fragrant, strong, soft and smooth in mouth feel.
Owner:林力
Food products containing omega-3 fatty acids
ActiveUS20110033602A1Low glycemic indexHigh dietary fiber contentEdible oils/fats ingredientsBakery productsFatty acidFood products
The present invention relates to food products having a high omega-3 fatty acid content, as well as methods of preparing those food products.
Owner:AMBO INNOVATIONS
Special low-protein noodles for patients with diabetic nephropathy and preparation method thereof
ActiveCN104171921AMeet nutritional requirementsImprove sensory qualityInorganic compound food ingredientsFood ingredient functionsGlycaemic indexCellulose
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Composition containing kudzuvine roots as well as composition extraction device and method
The invention belongs to the technical field of health-care products and particularly relates to a composition containing kudzuvine roots as well as a composition extraction device and method. The composition is prepared from components of raw materials in parts by weight as follows: 20-60 parts of the kudzuvine roots, 20-60 parts of pine pollen, 0-20 parts of gastrodia elata, 0-20 parts of polygonatum, 0-15 parts of polygonatum odoratum, 0-20 parts of pseudo-ginseng, 8-30 parts of lemons and 10-30 parts of honey. The extraction device comprises a microwave extraction chamber and an ultrasonic wave extraction chamber. The extraction method comprises freeze drying and smashing treatment of the kudzuvine roots, freeze drying treatment after fixation of the gastrodia elata and freeze drying treatment of the honey and the lemons. Efficacy components are reserved sufficiently, and absorption by a human body is facilitated.
Owner:宜昌康珍健康产业有限公司
Instant white fungus thick soup with high dietary fibers and low GI value and processing method of instant white fungus thick soup
The invention belongs to the technical field of processing of white fungus thick soup, and particularly relates to instant white fungus thick soup with high dietary fibers and low GI value and a processing method of the instant white fungus thick soup. The white fungus thick soup is made from the following raw materials in parts by weight: 2-5 parts of chia seeds, 0.5 part of basil seeds, 1 part of dried red dates, 0.5 part of dried Chinese wolfberry fruits, 0.01-0.04 part of sucralose, 50-80 parts of fresh white funguses and 100-150 parts of pure water. The fresh white funguses are combined with natural plant raw materials of the chia seeds, the basil seeds and the like containing high dietary fibers, and a vacuum freeze drying technique is adopted, so that an instant product which is high in dietary fibers, low in glycemic index, balanced in nutrients, good in flavor and eating mouth feel, good in rehydration properties and easy to store and carry is prepared. The dietary fibers of the instant white fungus thick soup product are greater than or equal to 28g / 100g, the GI value is smaller than 55, after being brewed, the instant white fungus thick soup has fresh, smooth and viscous sense of the white funguses, the serum cholesterol can be reduced, the satiety can be improved, the control on blood sugar and the weight can be facilitated, and the white fungus thick soup is suitable for fat people and diabetics to eat.
Owner:INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
Sea-flavor potato full-powder low-sugar biscuit and manufacturing method thereof
InactiveCN105815413AFit for consumptionIncreased Resistant Starch ContentDough treatmentBakery productsNutritive valuesSodium bicarbonate
The invention provides a sea -flavor potato full-powder low-sugar biscuit, and the raw materials, in quality portion, comprise 30-50 portions of potato full-powder, 10-20 portions of wheat weak gluten flour, 5-10 portions of cream, 3-6 portions of milk powder, 2-4 portions of protein liquid, 5-10 portions of seafood meat emulsion, 1-3 portions of salt, 0.2-1 portion of sodium bicarbonate, 0.2-0.5 portion of ammonium bicarbonate, 10-15 portions of edible oil, 10-15 portions of alga juice, and 30-50 portions of water. The invention also provides a method for preparing the sea -flavor potato full-powder low-sugar biscuit, and the method comprises the steps of modulating a mixed liquor, modulating a dough, making biscuit blanks, and baking the biscuits. According to the invention, the biscuit takes the potato full-powder as the main raw material and has no cane sugar, therefore, the glycemic index is low and the biscuit is suitable for the diabetes; the prepared biscuit has an obvious sea flavor, which covers the special flavor of the potato, therefore, the biscuit can be easily accepted by the consumers; the biscuit has a higher protein content and a higher nutrition value.
Owner:DALIAN POLYTECHNIC UNIVERSITY
Low-protein sorghum instant rice suitable for diabetic nephropathy patients and preparation method thereof
InactiveCN105815667AShort rehydration timeLow glycemic indexFood ingredient as flavour affecting agentFood ingredient for microbe protectionFlavorRice dishes
The invention relates to low-protein sorghum instant rice suitable for diabetic nephropathy patients and a preparation method thereof and belongs to the field of agricultural product processing. The instant rice comprises the following raw materials: sorghum flour, rice flour, purple sweet potato flour, rice starch, oxidized starch, amylase, pre-gelatinized starch, a modifying agent and a potentilla discolor extract. The invention further provides a preparation method of the instant rice. The instant rice prepared by the method is suitable for the diabetic nephropathy patients, short in rehydration time, low in glycemic index, rich in nutrition and high in sensory evaluation and has unique flavor.
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Tartary buckwheat sweet dumplings capable of controlling blood glucose and making method
InactiveCN106136029AFreeze fastWith flowing textureFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentFiberFood industry
The invention belongs to the field of quick-frozen food industry, and particularly relates to tartary buckwheat sweet dumplings capable of controlling blood glucose and a making method. The mass dosage ratio of sweet dumpling wrappers to sweet dumpling stuffing is (1.5-3.5):1; the sweet dumpling stuffing is made from 25%-45% of maltitol, 15%-30% of sesame seeds, 205-30% of vegetable oil, 5%-15% of common wheat flour, 8%-15% of water and 0.2%-10% of olive oil, wherein the percentage content sum of all the components is 100%; the sweet dumpling wrappers are made from 45%-75% of glutinous rice flour, 20%-50% of tartary buckwheat powder, 2.5%-10% of wheat starch and additives comprising, by total mass of the glutinous rice flour, the tartary buckwheat powder and the wheat starch, 2%-10% of vegetable oil, 0.1%-2.5% of wheat dietary fiber powder, 0.5%-0.75% of a quick-frozen sweet dumpling modifying agent and 55%-80% of water. The sweet dumplings are soft, glutinous, fine and smooth in mouthfeel, fragrant and sweet in sesame seed stuffing and low in blood glucose increasing index and can effectively help a diabetic patient to better control the postprandial blood glucose.
Owner:CHENGDU BAOWEI CONTROL SUGAR FOOD CO LTD
Edible composition, low glycemic index nutrition powder and preparation method thereof
ActiveCN111011862AImprove poor mobilityImprove liquidityFood processingNatural extract food ingredientsBiotechnologyLow glucose
The invention discloses an edible composition, a low glycemic index nutrition powder and a preparation method of the edible composition and the low glycemic index nutrition powder. The edible composition comprises the following components in parts by weight: 10-16 parts of isomaltulose and 4-9 parts of resistant dextrin; isomaltulose and resistant dextrin are adopted for compounding and using under a specific ratio, so that not only the liquidity of the prepared low glycemic index nutrition powder can be obviously improved, the quality uniformity of the nutrition powder is further improved, but also the brewing performance of the nutrition powder is improved, complete dissolving can be realized in a short nutrition powder brewing time period, no caking or precipitating is caused; and in addition, the taste and flavor of the nutrition powder can be improved, the preparation process is simple, and the raw materials are easily available, so that the nutrition powder with low GI, balancednutrition, good fluidity, good reconstituability and good flavor is suitable for patients with diabetes, and is prepared.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Haw jelly with bowel relaxing function and production method of haw jelly
InactiveCN106135619ADelicate tastePromote colonizationSugar food ingredientsConfectioneryBudDigestion
The invention belongs to the technical field of food and particularly relates to haw jelly with a bowel relaxing function and a production method of the haw jelly. The haw jelly is made by taking hawthorns, sweetening agents and round-bud semen plantaginis shell powder as raw materials. The haw jelly delicate and delicious has good effect in improving digestion and relaxing bowels and is suitable for consumption of all kinds of people in different stages. The production method includes: firstly making the hawthorns into haw pulp, smashing and mixing / mixing prior to smashing the sweetening agents and the round-bud semen plantaginis shell powder to obtain mixed powder; evenly mixing the haw pulp and the mixed powder prior to stirring with heating till a mixed solution to be concentrated to be thick and sticky pulp, stopping heating, pulling the pulp into a cold dish for cooling, and slicing after cooling and shaping to obtain the haw jelly with the bowel relaxing function. The production method is simple in process, additional agents of any pectin and pigment and the like are avoided during production, and the haw jelly is green and natural safe food and is suitable for industrial production.
Owner:山东凤凰生物科技股份有限公司
Quick-frozen premixed glutinous rice ball flour and preparation method thereof
InactiveCN107212255AGood qualityImprove propertiesFood ingredient as viscosity modification agentFood ingredient as antioxidantMaterial storageFreezing environment
The invention discloses quick-frozen premixed glutinous rice ball flour and a preparation method thereof. The quick-frozen premixed glutinous rice ball flour comprises the following ingredients in parts by weight: 100 parts of raw glutinous rice flour, 50-300 parts of modified glutinous rice flour, and auxiliary materials; and the auxiliary materials comprise 5-50 parts of long-shaped rice flour, 1-20 parts of a modifier, and 10-50 parts of white sugar powder. A production system of the raw glutinous rice flour comprises a soaking part, a bucket elevator, a material storage tank, a pulp grinding machine, a pulp storage tank, a fine grinding part, a pressure filter, and a low-temperature vacuum drying machine. According to a preparation method of the quick-frozen premixed glutinous rice ball flour, formulas are screened; and improvement factors, including the modifier, a glutinous rice flour modification method, raw material types (namely, the raw glutinous rice flour, the modified glutinous rice flour, and the long-shaped rice flour are used in collocation), proportion of the raw materials and so on, are adopted so that glutinous rice balls prepared by using the quick-frozen premixed glutinous rice ball flour are suitable for preservation in freezing environment, and thus, the quick-frozen glutinous rice balls are guaranteed for good quality after being cooked.
Owner:黄冈东坡粮油集团有限公司
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