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Dilated high edible fiber food

A technology with high dietary fiber and soybean dietary fiber, which is applied in food preparation, food science, application, etc., can solve problems such as single taste, high sugar content, harmful and unhelpful, etc., achieve low sugar content, reduce glucose tolerance, and inhibit eating Effect

Active Publication Date: 2010-12-29
XIAN LI BANG CLINICAL NUTRITION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste is single and the sugar content is high, which is harmful to most consumers with excess calories and obesity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 (take by weighing raw material by following weight: unit: kilogram)

[0016] Main ingredients: tartary buckwheat 1.5, konjac flour 1.0, soybean dietary fiber 0.2, oat bran 0.2, corn fiber 0.2, apple fiber 0.2, lecithin 0.1;

[0017] Excipient A: flax 2 oat 0.5 wolfberry 0.3 raisin 0.1 white sesame 0.1 black sesame 0.1 almond 0.1;

[0018] Excipient B: white sugar 0.1 maltitol 0.1 isomaltitol 0.1 erythritol 0.3 mannitol 0.1 isomaltooligosaccharide 0.5 starch syrup 0.1 fructose syrup 0.5 citric acid 0.1 food flavor 0.01.

Embodiment 2

[0019] Embodiment 2 (take raw material by following weight: unit: kilogram)

[0020] Main ingredients: tartary buckwheat 2.5, konjac flour 2.0, soybean dietary fiber 0.5, oat bran 0.5 rice fiber 0.5, apple fiber 0.5, lecithin 0.5;

[0021] Excipient A: flax 3 oats 2 wolfberry 1 raisin 1 white sesame 1 black sesame 1 almond 1;

[0022] Excipient B: White sugar 1 Maltitol 0.3 Isomaltitol 0.3 Erythrose 1 Mannitol 0.3 Isomaltose oligosaccharide 1 Starch syrup 1 Fructose syrup 1.0 Citric acid 1 Flavor 0.1.

Embodiment 3

[0023] Embodiment 3 (take raw material by following weight: unit: kilogram)

[0024] Main ingredients: tartary buckwheat 2 konjac flour 1.5 soybean dietary fiber 0.3 oat bran 0.3 rice fiber 0.3 apple fiber 0.3 lecithin 0.4;

[0025] Excipient A: flax 2 oat 1.5 wolfberry 0.5 raisin 1 white sesame 1 black sesame 1 almond 1;

[0026] Excipient B: white sugar 0.6 maltitol 0.2 isomaltitol 0.2 erythritol 0.6 mannitol 0.2 isomaltose oligosaccharide 0.4 starch syrup 0.5 fructose syrup 0.5 citric acid 0.5 food flavor 0.06.

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PUM

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Abstract

The present invention provides a puffed high meal and fiber food, which is made of the raw material according to the weight shares comprises: seven major ingredients: 1.5 to 2.5 of tartary buckwheat, 1.0 to 2.0 of konjac flour, 0.2 to 0.5 of soy dietary fiber, 0.2 to 0.5 of oat bran, 0.2 to 0.5 of zein fiber, 0.2 to 0.5 of apple fiber and 0.1 to 0.5 of lecithin; seven accessories A: 2 to 3 of benne, 0.5 to 2 of oat, 0.3 to 1 of medlar, 0.1 to 1 of raisin, 0.1 to 1 of white sesame, .01 to 1 black sesame and 0.1 to 1 of almond; ten accessories B: 0.1 to 1 of white granulated sugar, .01 to 0.3 of maltitol, 0.1 to 0.3 of Isomaltitol , 0.3 to 1 of phycite, 0.1 to 0.3 of mannite, .05 to 1 of isomaltooligosaccharide, 0.1 to 1 of starch syrup, 0.5 to 1.0 of high fructose syrup, 0.1 to 1 of citricacid and 0.01 to 0.1 of flavor composition. The present invention has the functions of the weight losing, the blood sugar controlling, the blood-fat adjusting, the intestines moistening, the bowels relaxing and toxin expelling.

Description

technical field [0001] The invention relates to a healthy food, in particular to an expanded food with high dietary fiber. Background technique [0002] On October 12, 2004, the Ministry of Health held a press conference and introduced the results of the "Fourth Survey on Nutrition and Health Status of Chinese Residents" to the media. The results showed that the average daily intake of dietary fiber in Chinese urban residents was 11.2 grams (12.4 grams in rural areas). grams), far below the minimum warning line proposed by the World Food and Agriculture Organization - 27 grams. The incidence of obesity, hypertension, hyperlipidemia, diabetes, intestinal cancer and other "diseases of wealth" has risen sharply, and the age of patients is obviously tending to be younger. According to epidemiological analysis, the main reason is insufficient dietary fiber intake. As long as the dietary structure is adjusted and dietary fiber is supplemented scientifically and rationally, 50% of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/308A23L1/18A23L1/214A23L1/48A23L7/161A23L29/30A23L33/21
Inventor 李兴昌张小微肖阳
Owner XIAN LI BANG CLINICAL NUTRITION CO LTD
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