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Brewing fiber powder with low glycaemic index and preparation method thereof

A technology of fiber powder and hypoglycemia, which is applied in the field of brewing fiber powder with low glycemic index and its preparation, which can solve the problems of low energy dietary fiber content, low market share, chronic diseases and other problems, and achieve the reduction of glycemic index , Improve the utilization rate, reduce the effect of hydrolysis rate

Inactive Publication Date: 2018-04-20
河南兴泰生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The former has high energy and low dietary fiber content, and long-term consumption has the risk of suffering from chronic diseases, and is not suitable for people with diabetes; Low, promotion limited
Low glycemic index foods presented in the form of reconstituted fiber powder are rarely reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A brewed fiber powder with a low glycemic index is prepared from the following raw materials in parts by weight: 100 parts of sweet buckwheat flour, 20 parts of tartary buckwheat flour, 2 parts of inulin, 20 parts of oat flour and 5 parts of konjac flour.

[0026] The reconstituted fiber powder of the above-mentioned low glycemic index can be prepared by the following method:

[0027] 1) The selected sweet buckwheat grains are shelled, sorted and ground to obtain 80-100 mesh sweet buckwheat flour;

[0028] 2) Sweet buckwheat flour, tartary buckwheat flour, and oat flour are mixed in proportion, treated by a microwave tunnel at 2200 MHz for 7 minutes, and then baked by 130°C infrared tunnel for 15 minutes;

[0029] 3) After cooling to room temperature, add inulin and konjac powder in proportion, mix well, and pack.

[0030] It has been determined that the glycemic index of the brewed fiber powder is 44.

Embodiment 2

[0032] A fiber powder prepared with a low glycemic index is prepared from the following raw materials in parts by weight: 100 parts of sweet buckwheat flour, 50 parts of tartary buckwheat flour, 10 parts of inulin, 10 parts of oat flour and 5 parts of konjac flour.

[0033] The reconstituted fiber powder of the above-mentioned low glycemic index can be prepared by the following method:

[0034] 1) The selected sweet buckwheat grains are shelled, sorted and ground to obtain 80-100 mesh sweet buckwheat flour;

[0035] 2) Sweet buckwheat flour, tartary buckwheat flour, and oat flour are mixed in proportion, treated by a microwave tunnel at 2500 MHz for 3 minutes, and then baked by 135°C infrared tunnel for 25 minutes;

[0036] 3) After cooling, add inulin and konjac powder in proportion, mix well and pack.

[0037] After determination, the glycemic index of the brewed fiber powder is 35.

Embodiment 3

[0039] A fiber powder prepared with a low glycemic index is prepared from the following raw materials in parts by weight: 100 parts of sweet buckwheat flour, 35 parts of tartary buckwheat flour, 6 parts of inulin, 15 parts of oat flour and 3 parts of konjac flour.

[0040] The reconstituted fiber powder of the above-mentioned low glycemic index can be prepared by the following method:

[0041] 1) The selected sweet buckwheat grains are shelled, sorted and ground to obtain 80-100 mesh sweet buckwheat flour;

[0042] 2) Sweet buckwheat flour, tartary buckwheat flour, and oat flour are mixed in proportion, treated by a microwave tunnel at 2350 MHz for 5 minutes, and then baked by 133°C infrared tunnel for 20 minutes;

[0043] 3) After cooling to room temperature, add inulin and konjac powder in proportion, mix well, and pack.

[0044] It has been determined that the glycemic index of the brewed fiber powder is 42.

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PUM

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Abstract

The invention relates to a brewing fiber powder with a low glycaemic index. The fiber powder consists of the following raw materials in parts by weight: 100 parts of common buckwheat powder, 20-50 parts of tartary buckwheat powder, 2-10 parts of inulin, 10-20 parts of oatmeal powder and 1-5 parts of konjac powder. The glycaemic index of the brewing fiber powder is less than 55. The fiber powder has a good mouthfeel, is similar to commonly eaten porridge after brewing and suitable for diabetics and common healthy people to eat, and causes no abnormal fluctuation of blood sugar of users after being eaten. For the diabetics, long-term consumption of the fiber powder can play a role in adjuvant therapy.

Description

technical field [0001] The invention belongs to the technical field of functional foods, and in particular relates to a low-glycemic-index reconstituted fiber powder and a preparation method thereof. Background technique [0002] In the past 30 years, the life of Chinese residents has achieved a leap from food and clothing to a well-off life, and great changes have taken place in the diet structure. Accompanied by the change in dietary structure is the emergence of the "three major metabolic disorders" of sugar, fat, and acid, the increase in chronic diseases, and prominent public health problems, among which diabetes is the most serious. The "Report on Nutrition and Chronic Diseases of Chinese Residents (2015)" issued by the National Health and Family Planning Commission pointed out that the prevalence rates of diabetes and pre-diabetes in my country were 9.7% and 16.2%, respectively, and the number of diagnosed patients was more than 150 million, and another 250 million Pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/30A23L7/10A23L19/10A23L29/30A23L33/00
CPCA23L5/30A23L5/34A23L7/198A23L19/115A23L29/30A23L33/00A23V2002/00A23V2200/328A23V2250/5062
Inventor 刘晓真柴松敏白伟魏星明
Owner 河南兴泰生物技术有限公司
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