Pumpkin-oat breakfast beverage suitable for patients with diabetes and production method thereof

A technology for diabetics and pumpkin, which is applied to the field of pumpkin oatmeal breakfast drink and its preparation, can solve the problem that the per capita consumption is difficult to increase and the like, and achieve the effects of convenience, quickness, good taste and long shelf life for instant drinking.

Inactive Publication Date: 2016-06-22
晋城市伊健食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, even if people need pumpkins very much, it is difficult to increase the real per capita consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In this embodiment, a pumpkin oatmeal breakfast drink suitable for diabetics comprises the following components in parts by weight:

[0024] 120 parts of pumpkin, 20 parts of oatmeal, 20 parts of fructooligosaccharide powder, 760 parts of water.

[0025] In this embodiment, a specific preparation method of a pumpkin oatmeal breakfast drink suitable for diabetics comprises the following steps:

[0026] 1) Raw material selection and processing of pumpkins: select high-quality pumpkins with the above-mentioned parts by weight to remove seeds, peel, cut into small pieces, wash and set aside;

[0027] 2) Softening and beating of pumpkin: put the pumpkin raw material prepared in step 1) in a sandwich pot, add water of 1 times the weight of pumpkin, heat and boil until the pumpkin is soft and cooked, then put the soft cooked pumpkin into Put it into a beater to make a paste, then put the pumpkin pulp into a colloid mill to grind once, and then set it aside;

[0028] 3) Prepa...

Embodiment 2

[0035] In this embodiment, a pumpkin oatmeal breakfast drink suitable for diabetics comprises the following components in parts by weight:

[0036] 180 parts of pumpkin, 30 parts of oatmeal, 30 parts of fructooligosaccharide powder, and 840 parts of water.

[0037] In this embodiment, a specific preparation method of a pumpkin oatmeal breakfast drink suitable for diabetics comprises the following steps:

[0038] 1) Raw material selection and processing of pumpkins: select high-quality pumpkins with the above-mentioned parts by weight to remove seeds, peel, cut into small pieces, wash and set aside;

[0039] 2) Softening and beating of pumpkin: put the pumpkin raw material prepared in step 1) in a sandwich pot, add water of 1 times the weight of pumpkin, heat and boil until the pumpkin is soft and cooked, then put the soft cooked pumpkin into Put it into a beater to make a paste, then put the pumpkin pulp into a colloid mill to grind once, and then set it aside;

[0040] 3) P...

Embodiment 3

[0047] In this embodiment, a pumpkin oatmeal breakfast drink suitable for diabetics comprises the following components in parts by weight:

[0048] 160 parts of pumpkin, 25 parts of oatmeal, 25 parts of fructooligosaccharide powder, and 800 parts of water.

[0049] In this embodiment, a specific preparation method of a pumpkin oatmeal breakfast drink suitable for diabetics comprises the following steps:

[0050] 1) Raw material selection and processing of pumpkins: select high-quality pumpkins with the above-mentioned parts by weight to remove seeds, peel, cut into small pieces, wash and set aside;

[0051] 2) Softening and beating of pumpkin: put the pumpkin raw material prepared in step 1) in a sandwich pot, add water of 1 times the weight of pumpkin, heat and boil until the pumpkin is soft and cooked, then put the soft cooked pumpkin into Put it into a beater to make a paste, then put the pumpkin pulp into a colloid mill to grind once, and then set it aside;

[0052] 3) P...

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PUM

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Abstract

The invention relates to a pumpkin-oat breakfast beverage suitable for patients with diabetes and a production method thereof and belongs to the technical field of food. The production method includes: using pumpkin, oat, fructo-oligosaccharide powder and water as raw materials; cutting the pumpkin into small pieces, beating in a beater to obtain pumpkin pulp, and finely grinding with a colloid grinder; baking or stir-frying the oat, and crushing into oat powder; adding hot water into a high-speed emulsifying machine, adding the oat powder for emulsifying to allow oat starch to gelatinize sufficiently, and adding the pumpkin pulp and the fructo-oligosaccharide powder into the high-speed emulsifying machine for emulsifying and shear mixing; feeding into a blending pot through the colloid grinder, adding water for blending, and sufficiently mixing; performing high-pressure homogenizing, vacuum degassing, ultrahigh-temperature instant sterilizing and filling to obtain the pumpkin-oat breakfast beverage. The pumpkin-oat breakfast beverage has the advantages that the beverage is rich in dietary fibers, long in shelf life, easy to carry, capable of being directly drunk after being opened, convenient and fast, and capable of being used as the breakfast of healthy people and special food for the patients with the diabetes; the nutritional substances of the beverage are supplementary, synergic effects can be achieved, the beverage satisfies the health requirements of people and conforms to the living habits of people, and the like.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a pumpkin oatmeal breakfast drink suitable for diabetics and a preparation method thereof. Background technique [0002] Among pumpkins, the ingredient with the strongest antihypertensive effect is found to be "pumpkin polysaccharide", which is an important active ingredient for the prevention and treatment of diabetes. After it enters the human body, it will be quickly absorbed by the human body and directly and comprehensively participate in the metabolism of the human body At the same time, pumpkin polysaccharide has amazing anti-islet β-cell damage function, and can quickly repair the function of islet β-cell and promote insulin secretion, which has amazing curative effect on mild diabetic patients. At the same time, it can achieve obvious hypolipidemic effect by reducing low-density lipoprotein (LDL) and increasing high-density lipoprotein. [0003] Pumpkin is a h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/46A23L2/60A23L2/70A23L2/76
CPCA23L2/02A23L2/46A23L2/60A23L2/70A23L2/76A23V2002/00A23V2250/28A23V2200/328
Inventor 张国宴陈立平
Owner 晋城市伊健食品股份有限公司
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