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Bitter-gourd nutritious food with auxiliary hypoglycemic effect and preparation method thereof

A production method and nutritional diet technology, applied in the field of bitter gourd nutritional diet, can solve problems such as difficult consumer acceptance and bitterness of bitter gourd, and achieve the effect of good brewing characteristics, easy acceptance, and delicate taste

Active Publication Date: 2014-04-09
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But balsam pear flavor is bitter, it is not easy to be accepted by consumers directly as a nutritious meal

Method used

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  • Bitter-gourd nutritious food with auxiliary hypoglycemic effect and preparation method thereof
  • Bitter-gourd nutritious food with auxiliary hypoglycemic effect and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Make 100Kg of the present invention and have the nutrient meal of auxiliary hypoglycemic effect, be made of the raw material of following percentage by weight:

[0029] Soybean powder 30%, puffed powder 20%, maltodextrin 20%, whole milk powder 15%, bitter gourd superfine powder 9%, activated oat fiber 5%, inulin 1%.

[0030] The preparation method of this embodiment nutritious meal is as follows:

[0031] ⑴ Soybean flour production: weigh and crush soybeans into 60-mesh fine powder;

[0032] ⑵ Production of puffed powder: Weigh corn, soybeans and rice according to the weight ratio of 1:2:7, mix them evenly to obtain a mixture, add water and mix well, the weight ratio of mixture to water is 10:0.5; 150℃ Extruded with a single-screw extruder under certain conditions; then crushed to 60 mesh;

[0033] ⑶ Production of bitter gourd superfine powder: cut fresh bitter gourd into 1 cm thick slices, dry at a temperature range of 60°C for 10 hours, and pulverize the dried bitte...

Embodiment 2

[0038] The difference between this embodiment and embodiment one is that it is made of the following raw materials in weight percentage:

[0039] 30% soybean powder, 15% puffed powder, 25% maltodextrin, 10% whole milk powder

[0040] Micronized bitter gourd powder 10%, activated oat fiber 4%, inulin 1%, hydrolyzed whey protein 2%, non-dairy creamer 1%, glutamine peptide 1%, multivitamin 0.1%, multimineral 0.1%, salt 0.8%.

[0041] The preparation method of this embodiment nutritious meal is as follows:

[0042] ⑴ Soybean flour production: weigh and crush soybeans into 80-mesh fine powder;

[0043] ⑵ Production of puffed powder: Weigh corn, soybean and rice according to the weight ratio of 1:3:6, mix the mixture evenly, add water and mix well, the weight ratio of mixture to water is 10:0.8; 180℃ Extruded with a single-screw extruder under certain conditions; then crushed to 60 mesh;

[0044] ⑶ Production of bitter gourd superfine powder: cut fresh bitter gourd into 1 cm thic...

Embodiment 3

[0049] The difference between this embodiment and embodiment one and embodiment two is that it is made of the following raw materials in weight percentage:

[0050] 20% soybean powder, 20% puffed powder, 15% maltodextrin, 10% whole milk powder

[0051] Bitter Melon Micronized Powder 12% Activated Oat Fiber 9% Inulin 2% Hydrolyzed Whey Protein 5%

[0052] Non-dairy creamer 4% Glutamine peptide 2% Multivitamin 0.2% Multimineral 0.2%

[0053] Salt 0.4%.

[0054]The preparation method of this embodiment nutritious meal is as follows:

[0055] ⑴ Soybean flour production: weigh and crush soybeans into 100-mesh fine powder;

[0056] ⑵ Production of puffed powder: Weigh corn, soybean and rice according to the weight ratio of 1:1:8, mix them evenly to obtain a mixture, add water and mix well, the weight ratio of mixture to water is 10:1; 200℃ Extruded with a single-screw extruder under certain conditions; then crushed to 60 mesh;

[0057] (3) Production of bitter gourd superfine p...

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Abstract

The invention discloses a bitter-gourd nutritious food with an auxiliary hypoglycemic effect, which is prepared from the following raw materials in parts by weight: 20-30% of soybean flour, 10-25% of expanded powder, 10-25% of maltodextrin, 5-15% of whole milk powder, 1-15% of ultrafine bitter-gourd powder, 1-10% of activated oat fiber and 1-3% of inulin. The invention further discloses a preparation method of the bitter-gourd nutritious food. The bitter-gourd nutritious food contains a variety of blood sugar regulating factors such as bitter-gourd polysaccharides, saponins and activated oat fiber, has delicate taste, is convenient to eat and easy to accept by the consumers and can be used as the dietary supplement or diet substitute to assist to reducing the blood sugar of the patients with diabetes.

Description

technical field [0001] The invention relates to a bitter gourd nutritional diet, in particular to a bitter gourd nutritional diet with auxiliary hypoglycemic effect, and also relates to a preparation method of the nutritional diet. Background technique [0002] Diabetes has become the third chronic disease that seriously endangers human health after tumors and cardiovascular and cerebrovascular diseases in the world. At present, China has more than 92 million diabetic patients and more than 148 million pre-diabetic patients, becoming the world's largest diabetes country. Diet control is the basis of diabetes treatment. The principle of diabetes diet therapy is "to achieve a nutritionally balanced diet within the prescribed calorie range". [0003] Nutritious meal, as a daily nutritional supplement or diet substitute, has the advantages of comprehensive nutrition, convenience and quickness. The nutritional diet currently on the market is mainly to provide basic nutritional...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/308A23L1/20A23L1/212A23L11/00A23L19/00
Inventor 邓媛元张名位魏振承张瑞芬唐小俊张雁池建伟
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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