Low-GI (glycemic index) brewing porridge and preparing method thereof

A low blood sugar and index technology, applied in the field of low blood sugar production index brewed porridge and its preparation, can solve the problems of excessively fine selection of materials and excessive cooking, and achieve the effects of ensuring nutritional quality, delaying digestion speed, and facilitating growth.

Inactive Publication Date: 2015-09-02
ANHUI TONGFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] According to the GI value theory, the present invention provides a kind of porridge with low glycemic index and its preparation method. Through the selection of ingredients with low and medium GI values, reasonable matching

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of porridge brewed with low glycemic index, which is composed of the following raw materials in percentage by weight: 10% black rice flour, 10% oat flour, 15% buckwheat flour, 8% white lentil flour, 20% soybean protein isolate powder, 35% dietary fiber (including 20% ​​inulin, 40% resistant maltodextrin and 40% oat fiber), 0.5% vitamins (including 20% ​​vitamin A, 30% vitamin E, 30% vitamin B2, 20% vitamin B6), 1.5% minerals (50% iron, 50% selenium).

[0030] The preparation method of the low glycemic index porridge of the present embodiment comprises the following steps:

[0031] 1) Pretreatment of raw materials: wash and drain black rice, oats, buckwheat and white lentils;

[0032] 2) Crushing and sieving: the washed and drained grains are physically pulverized and passed through a 50-mesh sieve to form mixed miscellaneous grain powder;

[0033] 3) Powder mixing: mix the sifted miscellaneous grain powder with soybean protein isolate powder, dietary fiber, vit...

Embodiment 2

[0039] A kind of porridge brewed with low glycemic index, consisting of the following raw materials in weight percentage: 7% black rice flour, 15% oat flour, 15% buckwheat flour, 12% white lentil flour, 15% soybean protein isolate powder, 35% dietary fiber (including 20% ​​inulin, 40% resistant maltodextrin and 40% oat fiber), 0.5% vitamins (including 20% ​​vitamin A, 30% vitamin E, 30% vitamin B2, 20% vitamin B6), 0.5% minerals (40% iron, 30% calcium, 30% magnesium).

[0040] The preparation method of the low glycemic index porridge of the present embodiment comprises the following steps:

[0041] 1) Pretreatment of raw materials: wash and drain black rice, oats, buckwheat and white lentils;

[0042] 2) Crushing and sieving: the washed and drained grains are physically pulverized and passed through a 50-mesh sieve to form mixed miscellaneous grain powder;

[0043] 3) Powder mixing: mix the sifted miscellaneous grain powder with soybean protein isolate powder, dietary fiber,...

Embodiment 3

[0049] A kind of porridge brewed with low glycemic index, consisting of the following raw materials in weight percentage: 15% black rice flour, 7% oat flour, 15% buckwheat flour, 12% white lentil flour, 15% soybean protein isolate powder, 35% dietary fiber (including 20% ​​inulin, 40% resistant maltodextrin and 40% oat fiber), 0.5% vitamins (including 20% ​​vitamin A, 30% vitamin E, 30% vitamin B2, 20% vitamin B6), 0.5% minerals (40% calcium, 30% iron, 30% zinc).

[0050] The preparation method of the low glycemic index porridge of the present embodiment comprises the following steps:

[0051] 1) Pretreatment of raw materials: wash and drain black rice, oats, buckwheat and white lentils;

[0052] 2) Crushing and sieving: the washed and drained grains are physically pulverized and passed through a 50-mesh sieve to form mixed miscellaneous grain powder;

[0053] 3) Powder mixing: mix the sifted miscellaneous grain powder with soybean protein isolate powder, dietary fiber, vita...

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PUM

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Abstract

The invention discloses low-GI (glycemic index) brewing porridge, which is characterized by comprising the following substances in percentage by weight: 5 percent to 15 percent of black rice powder, 5 percent to 15 percent of oat powder, 5 percent to 15 percent of buckwheat powder, 5 percent to 8 percent of white hyacinth bean powder, 5 percent to 8 percent of kudzuvine root powder, 10 percent to 20 percent of soybean isolate protein powder, 20 percent to 35 percent of dietary fiber, 0.5 percent to 1.5 percent of vitamins and 0.5 percent to 1.5 percent of mineral substances. The brewing porridge prepared by the invention has the advantages that the GI theory is used as basis; low-GI food is selected; in addition, vitamins, mineral elements and rich dietary fiber are added; the growth of intestinal available bacteria is favorably realized; the digestion speed of food in the gastrointestinal tract can be delayed; the satiety is enhanced; the sharp postprandial blood sugar rise can be delayed to a certain degree; the low-GI brewing porridge is suitable for hyperglycemia persons, diabetic patients and user groups with low-GI food requirements.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a brewed porridge with a low glycemic index and a preparation method thereof. Background technique [0002] With the rapid development of the economy, people's eating habits have changed and their physical activity has decreased, leading to the early appearance of obesity-related diseases. According to a nationwide diabetes survey conducted on 98,700 adults in China in 2010, the number of people with diabetes in my country reached 114 million, accounting for 11.6% of China's adult population. Xiang Hongding, president of the Chinese Diabetes Association, said in a speech that my country has an average of 15,000 new diabetic patients every day, an average of 600 people per hour, and an increase of 10 people per minute. This rapid growth trend will not be reversed in a short period of time. Therefore, it is of great significance to develop targeted food suitable for people with dia...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L1/20A23L1/305A23L1/302A23L1/304A23L1/308A23L11/00A23L33/15
CPCA23V2002/00A23V2200/30A23V2250/5062A23V2250/5114A23V2250/702A23V2250/7044A23V2250/7052A23V2250/712A23V2250/1592A23V2250/1626A23V2250/1578A23V2250/161A23V2250/1642
Inventor 刘辉王成祥段盛林苑鹏赵鑫燕剧梦张美娜
Owner ANHUI TONGFU FOOD
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