Instant white fungus thick soup with high dietary fibers and low GI value and processing method of instant white fungus thick soup

Abstract

The invention belongs to the technical field of processing of white fungus thick soup, and particularly relates to instant white fungus thick soup with high dietary fibers and low GI value and a processing method of the instant white fungus thick soup. The white fungus thick soup is made from the following raw materials in parts by weight: 2-5 parts of chia seeds, 0.5 part of basil seeds, 1 part of dried red dates, 0.5 part of dried Chinese wolfberry fruits, 0.01-0.04 part of sucralose, 50-80 parts of fresh white funguses and 100-150 parts of pure water. The fresh white funguses are combined with natural plant raw materials of the chia seeds, the basil seeds and the like containing high dietary fibers, and a vacuum freeze drying technique is adopted, so that an instant product which is high in dietary fibers, low in glycemic index, balanced in nutrients, good in flavor and eating mouth feel, good in rehydration properties and easy to store and carry is prepared. The dietary fibers of the instant white fungus thick soup product are greater than or equal to 28g/100g, the GI value is smaller than 55, after being brewed, the instant white fungus thick soup has fresh, smooth and viscous sense of the white funguses, the serum cholesterol can be reduced, the satiety can be improved, the control on blood sugar and the weight can be facilitated, and the white fungus thick soup is suitable for fat people and diabetics to eat.

Description

technical field [0001] The invention belongs to the technical field of tremella soup processing, and in particular relates to a fast-food tremella soup with high dietary fiber and low GI value and a processing method thereof. Background technique [0002] Modern research shows that high GI foods are closely related to type 2 diabetes, gestational diabetes and increased incidence of cardiovascular diseases. Low GI diets are digested and absorbed more slowly in the human body, which is beneficial to control postprandial blood sugar and reduce cardiovascular risk factors . The World Health Organization and the Food and Agriculture Organization of the United Nations suggest that reasonable food choices, diet control, and reasonable use of glycemic index scientifically guide the diet of diabetic patients. Diabetic patients should choose foods with low GI in their diet. When the glycemic index is below 55, the food can be considered as a low GI food. [0003] The pace of life in...

AI Technical Summary

Problems solved by technology

The instant white fungus soup prepared by hot air drying, microwave drying and other processes does not have the viscous feeling of white fungus soup after brewing, such as patents CN 105533668 A, CN 105495562 A and CN 102125259 B; instant food prepared by freeze-drying Tremella soup products are of good quality, with a clear fragrance and sticky feeling of white fungus, but these instant tremella soup products are mainly used with food materials with high glycemic index (GI value) such as monosaccharides and disaccharides, and do not pay attention to the dietary fiber content of the products. Lack of nutrition, currently there is a lack of fast food white fungus soup products with high dietary fiber, low glycemic index (GI value), and balanced nutrition for diabetics and dieters. If there is a good taste and can help lower blood sugar and lose weight Instant white fungus soup products with excellent effects, must be welcomed by diabetics and obese people

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