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Dietary fiber-rich food capable of delaying blood glucose elevation and processing method of dietary fiber-rich food

A dietary fiber and food technology, applied in the field of dietary fiber-rich food and its processing, can solve the problems of difficult rehydration and softening, protein content reduction, difficult processing and molding, etc., to enhance intestinal health, reduce oil content, and easy to solve Fracture effect

Active Publication Date: 2017-08-04
山东谷霖食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problems of this kind of products are: 1. They basically do not contain other nutrients and cannot be eaten alone as a staple food; 2. The taste is very rough and difficult to process and shape. Difficult to rehydrate and soften, rough taste, difficult to swallow
But it still has the following disadvantages: 1. Although the proportion of dietary fiber has been increased, the starch content is still high, which does not belong to the ideal low glycemic index (GI) food, and eating it as a staple food cannot effectively inhibit the sudden rise of blood sugar
2. The molding effect is not ideal
The main reason is that protein and insoluble dietary fiber cannot rearrange molecularly, and cannot become a recombinant protein and fiber mixture, and protein cannot be organized. Therefore, compared with ordinary noodles, noodles and noodles formed by wheat flour mixed with dietary fiber are easier. fracture
3. Due to the addition of dietary fiber raw materials, the proportion of wheat flour is reduced, the protein content is reduced compared with ordinary noodles, the nitrogen solubility index of protein is also reduced, and the digestibility is low
4. From a nutritional point of view, the protein content in the product is insufficient to meet the nutritional needs of the human body
5. The rough taste of insoluble dietary fiber affects the palatability of the product

Method used

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  • Dietary fiber-rich food capable of delaying blood glucose elevation and processing method of dietary fiber-rich food
  • Dietary fiber-rich food capable of delaying blood glucose elevation and processing method of dietary fiber-rich food
  • Dietary fiber-rich food capable of delaying blood glucose elevation and processing method of dietary fiber-rich food

Examples

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Effect test

example 1

[0037] Example 1: Take 100 kg of soybeans, go through winnowing and polishing to remove impurities, add 10 kg of chia seeds and 5 kg of sesame seeds, mix and squeeze the oil with a low-temperature screw, and the oil content of the cake is 7%. The cake and 35 kg of oat bran were ultrafinely pulverized with a particle size of 200 mesh. After all the powders are mixed, add 70 kg of purified water and mix well. Set the temperature of the screw extruder at 120°C, 160°C and 180°C, start it after preheating, set the speed at 30 r / min initially, add the premixed material, and turn on the cooling water circulation after the strip material at the exit is smoothly extruded. The speed is set at 35 r / min. The strip material was dried by hot air at 70 ℃ to a moisture content of 8%. Cut into uniform length products with a strip cutter and pack. Through the determination of nutritional components, the comparison between this product and dry noodles and dry rice noodles is as good as figur...

example 2

[0038] Example 2: Take 100 kg of black soybeans, go through air selection and polishing to remove impurities, add 5 kg of walnut kernels, and after mixing, squeeze the oil by low-temperature screw extrusion, and the oil content of the cake is 10%. The cake and 5 kg of wheat bran were ultrafinely pulverized to a particle size of 200 mesh. After all the powders are mixed, add 50 kg of purified water and mix well. Set the temperature of the screw extruder at 120°C, 160°C and 180°C, start it after preheating, set the speed at 30 r / min initially, add the premixed material, and turn on the cooling water circulation after the strip material at the exit is smoothly extruded. The speed is set at 35 r / min. The strip material was dried by hot air at 70 ℃ to a moisture content of 8%. Cut into uniform length products with a strip cutter and pack. The nutritional components of the product under this condition were protein 47.4 g / 100g, fat 8.2 g / 100g, carbohydrate 15.2 g / 100g, and dietary...

example 3

[0039] Example 3: Take 100 kg of soybeans, go through winnowing and polishing to remove impurities, and press the oil with low-temperature screw extrusion, and the oil content of the cake is 6%. 15 kg of dehydrated tomato and 20 kg of oat bran were ultrafinely pulverized to a particle size of 200 mesh. After all the powders are mixed, add 70 kg of purified water and mix well. Set the temperature of the screw extruder at 120°C, 160°C and 180°C, start it after preheating, set the speed at 30 r / min initially, add the premixed material, and turn on the cooling water circulation after the strip material at the exit is smoothly extruded. The speed is set at 35 r / min. The strip material was dried by hot air at 70 ℃ to a moisture content of 8%. Cut into uniform length products with a strip cutter and pack. The nutritional components of the product under this condition were protein 36.6 g / 100g, fat 3.2 g / 100g, carbohydrate 24.8 g / 100g, and dietary fiber 24.7 g / 100g.

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Abstract

The invention relates to a dietary fiber-rich food capable of delaying blood glucose elevation and a processing method of the dietary fiber-rich food. The dietary fiber-rich food is a low blood glucose generation index food prepared from natural raw materials and is beneficial to inhibiting sudden rise of blood glucose after being eaten. The dietary fiber-rich food is characterized in that based on soybeans, one or more of wheat bran, seeds, nuts and dehydrated fruits and vegetables are added, wherein the content of protein is 30-50 percent, the content of dietary fibers is 10-30 percent, the content of fat is 2-10 percent, and the content of a carbohydrate is 15-30 percent. The processing method comprises the following steps: carrying out one-step formation and ageing on a powdery raw material mixture rich in the dietary fibers and the protein by adopting a high-temperature screw extrusion technology. By adopting the processing method, strip, flake or block foods can be processed and obtained, a product is not liable to break after being cooked, the harsh feeling of insoluble dietary fibers is eliminated, and the dietary fiber-rich food is fine, smooth, tough and chewy in taste and convenient to eat and can be eaten after being cooked or being soaked with hot water for several minutes.

Description

technical field [0001] The invention relates to a food rich in dietary fiber capable of delaying the rise of blood sugar and a processing method thereof. Background technique [0002] With the continuous development of the world economy and the change of related lifestyles, diabetes has shown an obvious upward trend in both developed and developing countries. Diabetes and its complications have caused a huge burden on patients and society. Diabetes has become a An important public health problem that endangers human health. For special populations with diabetes. We advocate: reasonable control of total energy, and calorie intake is appropriate to achieve or maintain an ideal body weight: patients should maintain a standard weight; a balanced diet, choose a variety of foods with reasonable nutrition; reduce or prohibit monosaccharide and disaccharide foods; Limit fat intake and choose high-quality protein in moderation; especially increase dietary fiber intake. However, th...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L7/10A23L25/00A23L19/00A23L19/10A23P10/20
CPCA23V2002/00A23V2200/328
Inventor 陈天鹏李赫
Owner 山东谷霖食品科技有限公司
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