71results about How to "Lower glycemic index" patented technology

The invention discloses eternal nutrition emulsion for diabetics and a preparation method thereof. On the basis of the technical scheme provided by the invention, 1000ml of eternal nutrition comprises the following components of protein, carbohydrate, fat, dietary fiber, mineral substances of sodium, potassium, chlorine, calcium, magnesium and the like, microelements and vitamins. The invention has the following advantages of optimization of fat composition and carbohydrate composition, high chromium content, and rich antioxidant vitamins and dietary fiber.

The invention discloses health-care rice suitable for diabetics and a processing method thereof, which belongs to the field of grain processing and can be popularized and applied in the fields of grain industry, food industry and health-care products. The health-care rice contains the following raw materials in percentage by mass: 40 to 55 percent of husked rice, 15 to 25 percent of millet, 10 to 20 percent of pearl barley, 8 to 12 percent of buckwheat, 5 to 10 percent of avena nuda, 3 to 6 percent of yam flour, 0.2 to 3 percent of kudzuvine root powder, 0.3 to 0.8 percent of taurine, 0.5 to 1.5 percent of konjac fine flour and 0.8 to 1.5 percent of sodium alginate. The processing method comprises the following steps of: crushing the husked rice, the millet, the pearl barley, the buckwheat and the avena nuda into powder of 60 to 120 meshes, proportioning the crushed raw materials and the yam flour, the kudzuvine root powder, the taurine, the konjac fine flour and the sodium alginate according to a formula proportion, mixing uniformly, adding water in an amount which is 20 to 28 percent of the mass of the total raw materials, fully stirring, putting the mixture in an extruder, extruding the mixture into strips, preparing the strips into rice grains by using a rice grain forming machine, and drying and packing. The health-care rice has balanced nutrition, can be eaten for a long term, has the effect of stabilizing and even reducing the blood sugar, has obvious effect of preventing and relieving the diabetes, and is suitable to be eaten by the diabetics.

The invention provides fresh and humid tartary buckwheat noodles. The noodles are prepared from, by weight, 58-67 parts of medium-strength wheat flour, 10-15 parts of tartary buckwheat germinating bud flour, 19-29 parts of tartary buckwheat puffing whole flour, 1-3 parts of salt, 1.4-2.5 parts of sa-hao seed gum and 1.6-4.1 parts of a compound noodle improving agent. The invention further provides a preparing method of the fresh and humid tartary buckwheat noodles. Firstly, the tartary buckwheat puffing whole flour is prepared, and then the medium-strength wheat flour, tartary buckwheat germinating bud flour, the tartary buckwheat puffing whole flour, the salt, the sa-hao seed gum and the compound noodle improving agent are mixed; the fresh and humid tartary buckwheat noodles are prepared according to the steps of dough kneading, primary curing, rolling pressing, secondary curing, continuous calendering, cooking, ice water soaking and washing and packaging of the finished products. The fresh and humid tartary buckwheat noodles prepared through the method have the nutrient function of balancing diet and also have a good promoting effect on softening blood vessels, reducing blood sugar and resisting oxidization.

The invention relates to a processing method of a low-glycemic-index lotus seed starch-lipid complex, belonging to the field of modified starch processing. The method comprises the following steps: by using lotus seed starch as a raw material, carrying out high-pressure homogenization modification, microwave wet lamination, low-temperature cooling crystallization, alcohol washing and centrifuging, freeze-drying, pulverizing and packaging, thereby obtaining the low-glycemic-index lotus seed starch-lipid complex. The dynamic high-pressure homogenization technique is utilized to degrade the starch granules so as to form more short-chain amylose, and the amylose is subjected to microwave high-temperature lipid reaction and low-temperature cooling crystallization to form the simple helix V-shaped microcrystal starch-lipid complex. The product has the advantages of low glycemic index and high nutritive value, is free of any organic solvent, can be used as a nutrient starch additive, and has great potential in food processing.

The invention relates to potato resistance increasing powder and potato steamed bun premixing powder with a function of lowering blood sugar and belongs to the technical field of food processing. The potato resistance increasing powder is obtained by crushing potatoes, standing and mixing washed sediment with water, then carrying out microwave, toughening and ageing treatment, and suction-filtering, drying and crushing aged potato pulp to obtain the potato resistance increasing powder. By using the microwave treatment, one part of amylopectin is degraded to form new short amylose so that the content of the amylose is increased. The toughening treatment moderately facilitates the rearrangement of amylose molecules so that the arrangement is relatively ordered; after the starch is aged, double-spiral structure are formed at the tail end regions of the amylose molecules; and the double-spiral structures are close to a spiral aggregating body under the effects of hydrogen bonds and Van der Waals force to form a stable crystal structure, so that the starch is not easy to degrade by enzymes and the content of resisting starch is improved. The potato resistance increasing powder is mixed with plain flour at a specific ratio to obtain the potato steamed bun premixing powder; and steam buns produced by the potato steamed bun premixing powder can be used for effectively controlling blood glucose of patients with diabetic nephropathy.

The invention discloses an oral liquid for treating a respiratory disease. The oral liquid is aqueous solution, does not comprise a preservative but comprises the following components: 1-8g / L ambroxol hydrochloride and 250 to 350 g / L xylitol. A preparation method for the oral liquid comprises the following steps of: 1) adding the xylitol in the amount into water, and stirring until dissolving completely; 2) adding the ambroxol hydrochloride, or adding the ambroxol hydrochloride and clenbuterol hydrochloride into the solution obtained in the step 1) in turn, and stirring until dissolving; and 3) adding a pH regulator into the solution obtained in the step 2), regulating the pH of the oral liquid to be between 4.0 and 6.0; adding one or a combination of a sweetening agent, an antioxidant and an aromatizer; and stirring uniformly to obtain the oral liquid. The oral liquid obtained by the preparation method does not comprise the preservative but has adequate chemical stability and microbial stability, avoids a series of toxic and harmful effects caused by using the preservative, and ensures the safety of medication.

The present invention discloses a preparation method of slowly-digestible starch-based recombinant rice with a low glycemic index, and belongs to the technical field of food processing. After a high-temperature fluidization technology is used to conduct a non-crystallizing treatment of a solid-phase broken rice raw material in a short time, materials are subjected to a one-step reactive extrusiontechnology, enzyme-adding enzymatic hydrolysis and an esterification treatment are combined, and the recombinant rice with high slowly-digestible starch content and low glycemic index is obtained. Therecombinant rice prepared by the one-step shaping extrusion technology is suitable for consumption of patients with type II diabetes. At the same time, the preparation method increases added value ofagricultural and sideline products, reduces production cost, and improves production efficiency.

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.

The invention discloses a processing method of low blood glucose index preserved mango fruits with effect of regulating the intestinal function. The processing method sequentially comprises the following steps: fruit selecting, fruit cleaning and slicing, color-protecting, sugaring, secondary powder-wrapping and drying, wherein the sugaring process adopts L-arabinose for sugaring for 24-48 hours; the secondary powder-wrapping adopts a mixture of 80-95% of L-arabinose and 5-20% of oligosaccharide. The sugaring processing process of the preserved mango fruits processed by the processing method disclosed by the invention can keep the mouthfeel, and also has good effects of lowering the blood glucose index, restraining the development of hyperglycemia and relieving the pathogenetic condition of a patient with hyperglycemia.

The invention relates to a health staple food capable of reducing postprandial blood sugar, and also relates to a preparation method of the health staple food and its application in reducing blood sugar. The health staple food with a low glycemic index comprises, by weight, 51-61% of rice, 16-26% of peanut kernel, and 18-28% of peeled mung bean. With organic food as the raw material, the health staple food of the invention is totally prepared with a physical processing method, without any harmful components added. No natural nutritious component in the raw material can be damaged. As a pollution-free green food, the health staple food of the invention integrates nutrition, diseases prevention and disease curing, thus ushering in the application prospect of coarse cereal food. And the application value of coarse cereals is enhanced, with remarkable economic benefit and social benefit. With a low glycemic index, the integrated staple food provided in the invention plays a role in reducing postprandial blood sugar, reducing glycated hemoglobin, and has certain effect on fat-reducing, thus being significant to diabetic patients.

The invention discloses probiotic powder capable of moisturizing the intestine and easing constipation in the technical field of foods or health-care foods. The probiotic powder capable of moisturizing the intestine and easing constipation comprises the following raw materials of 500-800 parts of polydextrose, 600-1000 parts of inulin, 600-900 parts of fructo-oligosaccharide, 500-900 parts of xylooligosaccharide, 500-800 parts of fruit and vegetable powder, 100-200 parts of bifidobacterium lactis for animals, 100-200 parts of bifidobacterium bifidum, 100-200 parts of bifidobacterium longum forbabies, 100-200 parts of lactobacillus rhamnosus, 100-200 parts of lactobacillus acidophilus, 100-200 bifidobacterium adolescentis, 100-200 parts of bifidobacterium longum, 100-200 parts of streptococcus thermophilus, 100-200 parts of lactobacillus bulgaricus and an additive. The probiotic powder capable of moisturizing the intestine and easing constipation has the efficacy of doing both things at the same time to radically cure constipation, being free from stimulation, free from dependence and free from side effects, reducing blood sugar, controlling body weight and the like.

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 raw materials for delicious and easy-cooking eight-ingredient porridge / rice. The delicious and easy-cooking eight-ingredient porridge / rice is prepared from the following raw materials in percentage by weight: 5-10% of sticky rice, 5-12% of millet, 3-10% of peanuts, 5-13% of black rice, 5-12% of germinated brown rice, 4-10% of cowpea, 5-11% of small red beans, 5-10% of highland barley and the balance of rice, 100% in total. The preparation method of the raw materials of the delicious and easy-cooking eight-ingredient porridge / rice comprises the following steps: performing instantaneous high-temperature process on difficult-to-cook raw materials, wherein the black rice and the germinated brown rice are processed at a temperature of 130-150 DEG C for 50-60 seconds, and the cowpea, the small red beans and the highland barley are processed at a temperature of 170-210 DEG C for 45-60 seconds; mixing the respective raw materials in a certain proportion; and packaging the raw materials in vacuum. The eight-ingredient porridge / rice prepared by the raw materials based on the preparation method disclosed by the invention has the advantages of good mouth feel, easy cooking and rich nutrition, and can prevent constipation, reducing blood fat, preventing and controlling obesity, controlling blood sugar level, and preventing and controlling diabetes in case of regular taking.

The invention provides crispy cereal biscuits.The crispy cereal biscuits are prepared from, by weight of dry powder, 70-80 parts of low-gluten wheat flour, 15-20 parts of puffed coix seed flour, 5-10 parts of whole wheat flour, 5-10 parts of puffed tartary buckwheat, 5-10 parts of bitter tartary buckwheat pieces, 0.5-2 parts of a composite bulking agent, 17 parts of egg liquid, 0.3 part of salt, 4.6 parts of whole milk powder, 22-26 parts of vegetable oil, 24-26 parts of white granulated sugar, 2-4 parts of high fructose syrup, 0.5-1 part of phospholipid and 3-4 parts of water.The invention further provides a making method of the crispy cereal biscuits.According to the prepared crispy cereal biscuits, the content of flavonoid compounds like rutin, the content of 18 kinds of amino acid needed by the human body and the content of mineral are higher than those of common crispy biscuits sold in the market, the content of slow digestible starch is no smaller than 35 g / 100 g, and when being eaten frequently, the prepared crispy cereal biscuits have a nutrition function of balancing food and have nutrition effects of softening blood vessels and resisting oxidation.

The invention discloses bread frozen dough containing maize germ meal. The bread frozen dough is prepared from, by weight, 16-20 parts of maize germ meal, 48-54 parts of high-gluten wheat meal, 0.5-1.5 parts of refined salt, 6.5-7.5 parts of powdered oil and fat, 8-10 parts of compound sugar, 1-1.2 parts of high-activity dried yeast, 4 parts of whole milk powder, 3-4 parts of a compound frozen dough improver, 0.2-0.6 part of baking powder and 4.4-4.8 parts of vital gluten. The invention further provides a preparation method of the bread frozen dough containing the maize germ meal. The survival rate and freezing resistance of the yeast can be effectively improved within the freezing shelf life of the prepared bread frozen dough, and the bread frozen dough has the nutrition function of balancing diet and meets the new demand of people for food nutrition at present.

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.

The invention discloses jack fruit seed whole flour cookies and a preparing method thereof. The jack fruit seed whole flour cookies are prepared from, by weight, 110-130 parts of low-gluten flour, 50-80 parts of powdered sugar, 40-60 parts of eggs, 60-100 parts of jack fruit seeds and 60-80 parts of butter. According to the technical scheme, the jack fruit seed whole flour is utilized to produce the cookies, the jack fruit seed starch is low in water retention rate, the quality of the cookies is improved, and the additive amount of the butter is effectively reduced; the nutrients of the jack fruit seed whole flour are made full use of, the jack fruit seed whole flour is high in lysine content, the lack of lysine in grains is made up, the efficiency ratio of protein can be increased, and the protein contained in the jack fruit seed whole flour does not form a gluten network; the jack fruit seed flour is high in content of resistant starch, can effectively lower the glycemic index of the cookies, and has a very good health-care function; the jack fruit seed whole flour cookies are pure in scent, not sticky and loose in mouthfeel, can be produced in large scale, and can be widely circulated, and nutritional utilization of the jack fruit seeds is promoted.

The invention provides a vegetarian diet composition for regulating a sub-health state and belongs to the field of food care. The vegetarian diet composition comprises cereals, nuts, plant seeds, flowers, beans, fungi and algae raw materials. According to the theory of traditional Chinese medicine, raw materials acting liver and gallbladder meridians, a heart meridian, a small intestine meridian, spleen and stomach meridians, lung and large intestine meridians and kidney and bladder meridians are selected and matched. According to the imbalance caused by a sub-health state, the use amounts of the raw materials for nourishing different meridians are accurately controlled so that twelve meridians and collaterals are adjusted through synergism, the internal organs are adjusted and a human body sub-health state is improved. The vegetarian diet composition can effectively improve the stool dryness, promote defecation, improve sleep quality, improve the spirit, reduce the blood sugar index and reduce weight loss and has no side effect after eating.

The invention discloses a fat-discharging and weight-reducing beverage. The fat-discharging and weight-reducing beverage is prepared from, by weight, 20%-30% of burdock-root extracting liquid, 2%-7% of needle-mushroom extracting liquid, 1%-4% of hericium-erinaceus extracting liquid, 5%-10% of a white-kidney-bean extract, 7%-12% of inulin, 8%-12% of yoghurt powder, 9%-14% of polydextrose, 9%-14% ofxylooligosaccharide, 9%-14% of resistance dextrin, 0.2%-0.7% of vegetable fat powder, 1%-4% of sodium carboxymethylcellulose, 0.1%-0.4% of single-double glycerin fatty acid ester, 4%-7% of yellow lemon juice, 0.005%-0.03% of lemon juice, 0.002%-0.01% of sodium citrate and 0.05%-0.3% of a sweetening agent. A preparing method of the fat-discharging and weight-reducing beverage includes the following steps of raw material picking and choosing; extracting liquid / extract preparing; deploying; emulsifying; filling; sterilizing. The fat-discharging and weight-reducing beverage has health-caring effects of discharging fat, relaxing the bowels, reducing weight, reducing blood pressure and blood fat and increasing the immunity.

The invention provides a Chinese yam and buckwheat biscuit having the healthcare effect on the diabetes. According to the biscuit, after Chinese yam powder and buckwheat powder are mixed according to the weight ratio of 1:1-4, baking is performed according to a conventional biscuit making method, and then the biscuit can be made and packaged. According to the biscuit, the Chinese yam and the buckwheat which have both the medicine effect and the food effect are adopted as components and mixed reasonably, the obtained Chinese yam and buckwheat biscuit having the healthcare effect on the diabetes is formed by ingeniously combining pure medicine and food, the biscuit has great advantages for reconstructing a glucostasis system of a human body, the appetite of a diabetes patient can be increased through biological and chemical reaction in the human body, meanwhile the glucose index can also be reduced, the biscuit can be taken for a long time, no toxic and side effect exists, the effect of integrating food, healthcare products and medicine is achieved, the medicine making method of traditional Chinese medicine is carried forward continuously, the making method is simple, raw materials are easy to obtain, cost is low, and the curative effect is good.

The invention provides low-sugar instant food and a processing method thereof. The instant food is characterized in that the instant food is prepared by cooking and then grinding such raw materials asbrown rice, black beans, black sesame, wheat sesame, barley kernels, soybeans, yams, buckwheat, wheat and lotus seeds without cores. The instant food combines the natural food raw materials and a fewraw materials serving as food and medicines and is suitable for the special population with diabetes, hyperlipemia, hypercholesterolemia, fatty liver, obesity and the like. Besides, the instant foodis convenient to be eaten and low in cost, and has no toxic side effects.

The present invention belongs to the technical field of health-care products and more particularly relates to a composition containing radix puerariae and an extraction device and a method thereof. The composition comprises the following raw material components in parts by weight: 5-30 parts of radix puerariae, 0-25 parts of green tea, 0-10 parts of malus hupehensis, 0-15 parts of radix polygonati officinalis, 0-20 parts of rhizoma polygonati and 0-40 parts of pine needles. The extraction device comprises a microwave extraction chamber and an ultrasonic extraction chamber. The extraction method is as follows: freeze-drying and crushing treating of the radix puerariae, respective vacuum freezing, withering treating, vacuum microwave enzyme deactivating and drying treating of the malus hupehensis and fresh green tea leaves, ultralow temperature freeze-drying of herba lophatheri and lotus leaves, and freeze-drying and crushing treating of sliced licorice. The efficacy components are sufficiently preserved, so that the composition is beneficial to absorption of human body, has the functions of lowering blood fat and lowering blood pressure, and is suitable for uses of diabetic patients.

The invention belongs to the technical field of food processing and particularly relates to crisp kelp biscuits having functional characteristics of slowly digestible starch and a making method thereof. The crisp kelp biscuits are made from 12.5-15 parts of kelp powder, 100 parts of low-gluten flour, 67.5-70 parts of butter, 20 parts of white sugar, 30 parts of egg liquid, 7.5 parts of milk powder and 12.5 parts of water. The making method comprises the steps that instant dried kelps are grinded by adopting a superfine grinding technology and are screened to make kelp powder (the grinding degree of the kelp powder is 20-40 mesh), and the substitutive low-gluten flour is added to traditional crisp biscuits. The crisp kelp biscuits made by adopting the making method have the functional characteristics of the slowly digestible starch, low glycemic index and a unique flavor.

The invention discloses a quinoa germ flour-containing bread frozen dough which consists of the following components in parts by weight: 13-17 parts of quinoa germ flour, 51-57 parts of high-gluten wheat flour, 0.5-1.5 parts of refined salt, 6.5-7.5 parts of powdered oil, 8-10 parts of compound sugar, 1-1.2 parts of high-activity dry yeast, 4 parts of whole milk powder, 3-4 parts of compound frozen dough conditioner, 0.2-0.6 part of baking powder and 4.4-4.8 parts of wheat gluten. The invention also provides a preparation method of the quinoa germ flour-containing bread frozen dough. According to the bread frozen dough disclosed by the invention, the survival rate and freezing resistance of yeast can be effectively improved; and the bread frozen dough has a nutrition function of balancing diet and meets the new need of people for food nutrition at present.

The invention discloses hypoglycemic thorn acacia catechu, which comprises the following raw materials in parts by weight: 50-80 parts of Dashunhuang thorn acacia catechu, 20-40 parts of kudzu root, 5-10 parts of Astragalus root, 5-10 parts of radix ophiopogonis, 3-8 parts of schisandra chinensis and 5-10 parts of Chinese wolfberry. The invention further discloses a preparation method of the hypoglycemic thorn acacia catechu, which mainly comprises the following steps of preparing dry tea powder of the thorn acacia catechu, preparing a traditional Chinese medicine condensate, a ganoderma lucidum extract and kudzu root powder, uniformly mixing and then preparing finished products of bagged tea with 5g per bag. The hypoglycemic thorn acacia catechu disclosed by the invention aims at regulating the functions of internal organs, improving microcirculation and protecting the functions of liver and kidney, pays attention to overall regulation and control and can regulate environments in organisms, promote the recovery of the functions of the internal organs of patients, prevent complications of diabetes, improve the physique of the patients and achieve a balanced hypoglycemic effect.

The application provides medicinal tea for treating diabetes mellitus. The medicinal tea is prepared from fructus momordicae charantiae, radix et rhizoma ginseng, radix notoginseng, fructus mume, fructus crataegi, semen persicae, flos lonicerae, poria cocos, semen coicis, herba taraxaci, radix puerariae, folium ilicis latifoliae, pericarpium citri reticulatae, concha ostreae, rhizoma coptidis, radix scutellariae, radix et rhizoma rhei, radix trichosanthis, cortex lycii, rhizoma imperatae, radix ophiopogonis, rhizoma anemarrhenae, pericarpium granati, red yeast rice, radix paeoniae alba, radix ardisiae crenatae, herba spirodelae, fructus lycii, semen cuscutae, cortex eucommiae, fructus psoraleae, fructus schisandrae and rhizoma zingiberis recens. The natural antagonism between bitterness and sweetness is utilized; an acid neutralizes the sweetness; the bitterness and the acid lower blood sugar; the yin is nourished; the heat is cleared away; the diuresis is realized; the blood circulation is promoted; the blood stasis is dispersed; the lipid is reduced; a complication can be effectively prevented; the medicinal tea can be directly used for a diabetic for independently lowering the blood sugar, decreases the glycaemic index of a patient, and improves a clinical symptom.

The invention discloses a functional beverage suitable for diabetic patients to drink and a preparation method thereof. The functional beverage is composed of, by weight, 5-10 parts of Chinese yam, 15-25 parts of poria cocos, 3-8 parts of hawthorn, 8-20 parts of mannose oligomer powder, 10-15 parts of fructus lycii, 5-9 parts of semen cassiae, 7-13 parts of gingko, 0.1-0.5 part of preservative, 0.1-0.5 part of vitamin A and 1-3 parts of vitamin C. The preparation method includes: weighing, smashing, decocting, stirring, centrifuging and filtering. The functional beverage has remarkable effects on protecting intestinal tract, improving immunity, lowering blood sugar index, adjusting sugar metabolism, relieving insulin burden, improving insulin function and blood plasma, lowering blood lipid, improving microcirculation, protecting and regulating organ function and preventing or treating diabetes and complications thereof. The preparation method is simple to operate, convenient to prepare, low in cost and suitable for industrial large-scale production.

The invention discloses a health-care food for preventing or treating chronic diseases, and relates to the field of health-care products. The health-care food consists of millet, brown rice, wheat bran, oat, coix seeds, sorghum, buckwheat, soybeans, black beans, red beans, mung beans, navy beans, Chinese yams, lotus seeds, poria cocos, gordon euryale seeds, Chinese wolfberry fruits, konjac, pumpkin seeds, sesame seeds, sweet potatoes, resistant dextrin and collagen micromolecule peptide. The health-care food is balanced in nutrients, can overcome the defect that modern people lack of vitamins,minerals and dietary fibers in life, can strengthen immunization, can repair cells, can be eaten for a long term, and has the effects of preventing or treating chronic diseases.

A composition for reducing the glycemic index (GI value) of food or feed, comprising soybean 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 certain polygalactose and / or polygalactose derivatives and amylose in specified proportions Starch and amylopectin.