Multi-bitter-modified bitter gourd whole fruit glucose-reducing powder and preparation method thereof
A bitterness inhibitor and bitterness technology, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of reducing the nutritional content of bitter gourd and low cost, so as to improve the nutritional and active value and benefit Effects of preservation and bitterness reduction
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Embodiment 1
[0036] A bitter gourd whole fruit hypoglycemic powder modified with multiple bitter tastes and a preparation method thereof, the specific implementation steps comprising:
[0037] 1. Ingredients
[0038] Get the raw materials ready by the following mass percentages:
[0039] Bitter melon 80%, magnesium sulfate 0.01%, neohesperidin dihydrochalcone 0.001%, γ-aminobutyric acid 0.009%, microcrystalline cellulose 1%, soybean lecithin 3%, calcium caseinate 2%, pure water 13.98%.
[0040] 2. Preparation method
[0041] S1: pulping
[0042] Wash 1.5 kg of bitter gourd, remove seeds, and beat to obtain whole bitter gourd pulp.
[0043] S2: Modification of Bitter Melon Whole Pulp for Bitterness Inhibition
[0044] Add 0.19 g of bitterness inhibitor magnesium sulfate, 0.02 g of neohesperidin dihydrochalcone, and 0.17 g of γ-aminobutyric acid to the whole bitter gourd pulp obtained in step S1. Mix evenly to obtain the bitter melon whole pulp with the first heavy bitterness modificat...
Embodiment 2
[0052] A bitter gourd whole fruit hypoglycemic powder modified with multiple bitter tastes and a preparation method thereof, the specific implementation steps comprising:
[0053] 1. Ingredients
[0054] The difference between this embodiment and embodiment 1 is that it is made of the following raw materials in mass percentage:
[0055] Bitter melon 85%, magnesium sulfate 0.05%, neohesperidin dihydrochalcone 0.01%, γ-aminobutyric acid 0.09%, microcrystalline cellulose 0.5%, soybean lecithin 4%, calcium caseinate 3%, pure water 7.35%.
[0056] 2. Preparation method
[0057] S1: pulping
[0058] Wash 1.5 kg of bitter gourd, remove seeds, and beat to obtain whole bitter gourd pulp.
[0059] S2: Modification of Bitter Melon Whole Pulp for Bitterness Inhibition
[0060] Add 0.88 g of bitterness inhibitor magnesium sulfate, 0.18 g of neohesperidin dihydrochalcone, and 1.59 g of γ-aminobutyric acid to the whole bitter gourd pulp obtained in step S1. Mix evenly to obtain the bit...
Embodiment 3
[0068] A bitter gourd whole fruit hypoglycemic powder modified with multiple bitter tastes and a preparation method thereof, the specific implementation steps comprising:
[0069] 1. Ingredients
[0070] Get the raw materials ready by the following mass percentages:
[0071] Bitter melon 75%, magnesium sulfate 0.01%, neohesperidin dihydrochalcone 0.001%, γ-aminobutyric acid 0.009%, microcrystalline cellulose 0.48%, soybean lecithin 1.5%, calcium caseinate 3%, pure water 20%.
[0072] 2. Preparation method
[0073] S1: pulping
[0074] Wash 1.5 kg of bitter gourd, remove seeds, and beat to obtain whole bitter gourd pulp.
[0075] S2: Modification of Bitter Melon Whole Pulp for Bitterness Inhibition
[0076] Add 0.20 g of bitterness inhibitor magnesium sulfate, 0.02 g of neohesperidin dihydrochalcone, and 0.18 g of γ-aminobutyric acid to the whole bitter gourd pulp obtained in step S1. Mix evenly to obtain the bitter melon whole pulp with the first heavy bitterness modific...
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