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Low-GI (glycemic index) highland barley cereal compound food bar and preparation method thereof

A highland barley and catering technology, applied in the field of cereal catering bars, can solve the problems of elevated blood sugar, limited dietary choices for diabetic patients, and worsening disease course, and achieves the effects of relieving symptoms of diabetes, not easy to large fluctuations in blood sugar, and low GI

Inactive Publication Date: 2016-06-01
青海高原雪产品开发股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, diabetic patients tend to have a sharp rise in blood sugar after eating, which can easily lead to a worsening of the course of the disease, so usually the dietary choices of diabetic patients are very limited

Method used

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  • Low-GI (glycemic index) highland barley cereal compound food bar and preparation method thereof
  • Low-GI (glycemic index) highland barley cereal compound food bar and preparation method thereof
  • Low-GI (glycemic index) highland barley cereal compound food bar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A low GI highland barley grain meal bar suitable for people with high blood sugar. The raw materials include 20kg of highland barley grains, 10kg of freeze-dried red bean grains, 3kg of freeze-dried green bean grains, 13kg of crushed peanuts, 8kg of purple potato slices, 9kg of pumpkin slices, and erythrose Alcohol 12kg, cocoa butter 25kg.

[0029] The preparation method of the low GI highland barley cereal bar suitable for consumption by people with high blood sugar comprises the following steps:

[0030] a, screen high-quality highland barley rice, measure each raw material according to the formula requirements, and set aside;

[0031] b. Clean the highland barley rice and grind it to obtain highland barley flour. Use a twin-screw extruder to texture the highland barley powder under high temperature and high pressure. The production process control parameters include: feeding speed 150kg / h, extrusion temperature 90°C, containing The amount of water is 15%, the rotati...

Embodiment 2

[0036] A low GI highland barley grain meal bar suitable for people with high blood sugar. The raw materials include 18kg of highland barley grains, 12kg of freeze-dried red bean grains, 5kg of freeze-dried green bean grains, 15kg of crushed peanuts, 10kg of purple potato slices, 10kg of pumpkin slices, and erythrose Alcohol 10kg, cocoa butter 20kg.

[0037] The preparation method of the low GI highland barley cereal bar suitable for consumption by people with high blood sugar comprises the following steps:

[0038] a, screen high-quality highland barley rice, measure each raw material according to the formula requirements, and set aside;

[0039] b. Clean the highland barley rice and grind it to obtain highland barley powder. Use a twin-screw extruder to texture the highland barley powder under high temperature and high pressure. The production process control parameters include: feeding speed 280kg / h, extrusion temperature 130°C, containing The amount of water is 15%, the ro...

Embodiment 3

[0044] A low GI highland barley grain meal bar suitable for people with high blood sugar. The raw materials include 30kg of highland barley grains, 8kg of freeze-dried red bean grains, 8kg of freeze-dried green bean grains, 12kg of crushed peanuts, 5kg of purple potato slices, 7kg of pumpkin slices, and erythrose Alcohol 10kg, cocoa butter 20kg.

[0045] The preparation method of the low GI highland barley cereal bar suitable for consumption by people with high blood sugar comprises the following steps:

[0046] a, screen high-quality highland barley rice, measure each raw material according to the formula requirements, and set aside;

[0047] b. Clean the highland barley rice and grind it to obtain highland barley powder. Use a twin-screw extruder to texture the highland barley powder under high temperature and high pressure. The production process control parameters include: feeding speed 180kg / h, extrusion temperature 100°C, containing The amount of water is 10%, the rotat...

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Abstract

The invention relates to a low-GI (glycemic index) highland barley cereal compound food bar which is suitable for hyperglycemia people to eat. The compound food bar comprises the following materials in parts by weight: 15-40 parts of highland barley grains, 5-20 parts of red bean grains, 1-10 parts of green bean grains, 12-30 parts of crushed peanut kernel, 5-25 parts of purple sweet potato chips, 5-25 parts of pumpkin chips, 10-20 parts of erythritol and 18-30 parts of cocoa butter. The preparation method comprises the steps of carrying out high temperature and high pressure texturizing on highland barley grains by adopting an imported double-screw extruder and drying the texturized material to obtain fragrant and crispy highland barley grains, premixing the dried highland barley grains with other raw materials, finally removing dust and packaging the product to obtain the finished products. The low-GI highland barley cereal compound food bar is high in coarse cereal content and low in glycemic index and has the potential efficacies of stabilizing postprandial blood sugar, reducing blood fat, lowering cholesterol and the like; and therefore, the compound food bar is suitable for the people which are imbalanced in diet and have metabolic syndrome.

Description

technical field [0001] The invention relates to a grain food bar, in particular to a low GI highland barley grain food bar and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the diet structure is also constantly changing. Today's unbalanced eating habits of high sugar and high fat intake and too little dietary fiber intake have caused a high incidence of chronic diseases and an increasing number of sub-healthy people, making " Affluence disease" has become the main factor affecting people's health. According to incomplete statistics, the number of people with diabetes in my country has reached 114 million, and the number of people with pre-diabetes is 493 million, which seriously threatens the safety of my country's food nutrition structure. Diabetes has become the third chronic disease that seriously endangers human health after cardiovascular and cerebrovascular diseases and malignant tumors in the...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L33/00
Inventor 虞珠莲段盛林王玺陈晨刘士伟孙勇丁艳军柳嘉苑鹏王雪刘炎桥马芙俊
Owner 青海高原雪产品开发股份有限公司
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