Edible composition for assisting in reducing glycemic index of food and application of the edible composition

A technology of glycemic index and composition, which is applied in the field of nutrition powder with low glycemic index, can solve the problems of abdominal discomfort, high product viscosity, stomach discomfort, etc., and achieve good abdominal comfort, good fluidity, and low diarrhea rate Effect

Pending Publication Date: 2018-04-17
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods all have their limitations: increasing the protein and fat content of food without limit will undoubtedly increase the body's blood lipid and kidney burden, and stimulate insulin secretion. The GI value of fructose is low and used to replace some carbohydrates, but from a scientific point of view, fructose is used to replace other available carbohydrates, and the consumption should not exceed 12% of the total energy. Human and animal experiments have shown that high fructose syrup can cause Excessive fat precipitation, fatty liver degeneration, hyperglycemia, cardiovascular disease, etc.; indigestible starch may not be utilized completely, resulting in the food not being able to provide the energy needed by the body, and the taste is not good at the same time; adding dietary fiber with high viscosity to increase the viscosity of the system Delayed digestion and absorption will lead

Method used

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  • Edible composition for assisting in reducing glycemic index of food and application of the edible composition
  • Edible composition for assisting in reducing glycemic index of food and application of the edible composition
  • Edible composition for assisting in reducing glycemic index of food and application of the edible composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Samples 1 and 2 of the present invention and comparative samples 1-5 were prepared according to the following formulations.

[0050]

[0051]

[0052]

[0053]

[0054]

[0055]

[0056]

[0057] Preparation method of each sample:

[0058] Dissolve protein powder, dextrin, vegetable oil, vitamins, and minerals in water at 45°C in order to form a 20%-25% solution, and stir and mix evenly in a vacuum. If necessary, adjust the pH using 1% KOH or NaOH solution. Homogenize according to the first level homogeneity of 100bar, the second level homogeneity of 40bar, vacuum concentration at about 60°C to more than 45%, sterilize, and spray dry at the inlet air temperature range of 150°C-180°C, and finally dry mix some heat-sensitive parts in proportion raw materials to form the final nutritional powder.

[0059] Animal experiments to determine the relevant indicators of formula blood glucose response:

[0060] Fasting for 20 hours before the test, fasting ...

Embodiment 2

[0076] The nutritional powder of this embodiment was prepared according to the following formula.

[0077]

[0078] Protein powder, dextrin, vegetable oil, citrate, vitamins, and minerals are dissolved in water at 45°C in order to form a 20%-25% solution, and the mixture is evenly mixed by vacuum stirring. According to the first-level homogenization of 100bar, the second-level homogeneity of 40bar homogeneity, vacuum concentration at about 60°C to 48%, sterilization, and spray drying at the inlet air temperature range of 170°C-175°C, and finally dry mix some heat-sensitive raw materials in proportion , to form the final nutritional powder.

[0079]The postprandial blood glucose and GI value measurement, viscosity test, mouthfeel and incidence of diarrhea of ​​the sample in this embodiment are the same as in Example 1, and the specific experimental results are shown in the table below.

[0080]

[0081] It can be seen from the above experimental results that when the com...

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PUM

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Abstract

The invention provides an edible composition for assisting in reducing the glycemic index of food and an application of the edible composition. The edible composition contains fructooligosaccharide and resistant dextrin in a weight ratio of 1: 1-9. 5%-15% by mass of the composition can be added to food such as nutrition powder, and the obtained food has the effect of regulating postprandial bloodglucose, the diarrhea rate is low, and abdominal comfort is good; besides, the composition tastes good, has lower viscosity and is easy to drink.

Description

technical field [0001] The invention relates to an edible composition for assisting in lowering the glycemic index, which comprises specific ratio of fructo-oligosaccharide and resistant dextrin. In addition, the present invention also relates to the application of the composition in preparing food with a low glycemic index and the prepared nutritional powder with a low glycemic index. Background technique [0002] Food glycemic index (GI, also known as glycemic index) is an index describing the physiological parameters of food, expressing a new concept that different types of carbohydrates have different effects on blood sugar. The GI value of glucose syrup is 100%, and carbohydrate-rich foods can be divided into different grades according to the GI value: foods with a GI value <55% are considered low-GI foods, and those with a GI value between 55% and 70% It is a medium GI food, and a GI value above 70% is a high GI food. Studies have shown that low GI foods can slowl...

Claims

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Application Information

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IPC IPC(8): A23L33/125A23L7/10A23L33/19A23L33/185A23L33/115A23L33/15A23L33/16
CPCA23V2002/00A23V2200/328A23V2200/14A23V2250/28A23V2250/5114
Inventor 李艳杰石丹彭莉娟纪阳张家宁
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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