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Low-GI cereal bars and preparation method thereof

A technology of grains and isomaltooligosaccharides, which is applied in food science, baking, baked food, etc., can solve the problems of not meeting the needs of diabetic patients, lack of scientific support, and inability to verify products, so as to maintain blood sugar stability, blood sugar The effect of stabilizing and satisfying nutritional needs

Pending Publication Date: 2018-05-18
美安康质量检测技术(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are not many foods developed for diabetics on the market. The development process of most products lacks scientific support, so it cannot be proved that the products are suitable for diabetics. The few products developed for diabetics have some sensory defects. , cannot meet the needs of diabetic patients

Method used

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  • Low-GI cereal bars and preparation method thereof
  • Low-GI cereal bars and preparation method thereof
  • Low-GI cereal bars and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Syrup preparation and cooking: Mix the compound syrup (maltitol and isomaltooligosaccharide ratio 3:1), add 5 parts of concentrated whey protein when boiling to 80°C, stir and mix evenly, and continue heating to 80°C;

[0042]Raw material premixing and baking preheating: mix almonds, red bean crisps, and dried cranberries in proportion, and put them in a preheated oven to bake, with the upper and lower heat at 90°C, and bake for 15 minutes;

[0043] Stir and mix quickly: remove the preheated raw materials from the oven, quickly pour into the boiled syrup and mix quickly;

[0044] Mold forming: brush a layer of oil inside the baking mold, and distribute the mixed materials into the mold;

[0045] Baking: Gently transfer the baking mold to a preheated oven, heat up at 150°C, lower heat at 140°C, and bake for 10 minutes;

[0046] Baking, cooling, and demoulding: Take out the baked cereal bars immediately, cool them down, and unmould them after they are completely cooled. ...

Embodiment 2

[0050] Syrup preparation and cooking: Mix the compound syrup (1:1 ratio of maltitol and isomaltooligosaccharide), add 5 parts of concentrated whey protein when boiling to 80°C, stir and mix evenly, and continue heating to 80°C;

[0051] Raw material premixing and baking preheating: mix almonds, red bean crisps, and dried cranberries in proportion, and put them in a preheated oven to bake, with the upper and lower heat at 90°C, and bake for 15 minutes;

[0052] Stir and mix quickly: remove the preheated raw materials from the oven, quickly pour into the boiled syrup and mix quickly;

[0053] Mold forming: brush a layer of oil inside the baking mold, and distribute the mixed materials into the mold;

[0054] Baking: Gently transfer the baking mold to a preheated oven, heat up to 150°C, lower heat to 140°C, and bake for 5 minutes;

[0055] Baking, cooling, and demoulding: Take out the baked cereal bars immediately, cool them down, and unmould them after they are completely coole...

Embodiment 3

[0059] Syrup preparation and cooking: Mix the compound syrup (maltitol and isomalto-oligosaccharide ratio 2:1), add 2 parts of concentrated whey protein when boiling to 80°C, stir and mix evenly, and continue heating to 80°C;

[0060] Raw material premixing and baking preheating: mix almonds, red bean crisps, and dried cranberries in proportion, and put them in a preheated oven to bake, with the upper and lower heat at 90°C, and bake for 15 minutes;

[0061] Stir and mix quickly: remove the preheated raw materials from the oven, quickly pour into the boiled syrup and mix quickly;

[0062] Mold forming: brush a layer of oil inside the baking mold, and distribute the mixed materials into the mold;

[0063] Baking: Gently transfer the baking mold to a preheated oven, heat up to 150°C, lower heat to 140°C, and bake for 7 minutes;

[0064] Baking, cooling, and demoulding: Take out the baked cereal bars immediately, cool them down, and unmould them after they are completely cooled....

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Abstract

The invention discloses low-GI cereal bars and a preparation method thereof. The low-GI cereal bars are prepared from almonds, crisp red beans, compound syrup, dried cranberries and concentrated wheyprotein powder. The low-GI cereal bars provided by the invention are verified by performing testing experiments on people. The raw material components selected by the preparation method realize the beneficial effects of low-GI and smooth postprandial blood sugar by mutual collaboration. The low-GI cereal bars provided by the invention provide sufficient calories, protein and dietary fibers while generating satiety easily, provide a low-GI staple food capable of maintaining smooth postprandial blood sugar for diabetic patients and ensure nutrient intake of the diabetic patients while avoiding suffering from hunger.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a low GI cereal bar and a preparation method thereof. Background technique [0002] Diabetes is a group of metabolic diseases characterized by chronically elevated blood sugar levels. Nutritional therapy is the basis of diabetes treatment. In order to control blood sugar, the diet of diabetics needs to be strictly restricted, which may lead to nutritional deficiencies in diabetics. [0003] Cereal bars are flaky and bar-shaped products made of oats, rice, corn and other grains as the main raw materials, which are bonded with high-viscosity syrup. At present, most of the cereal bars sold in China are imported from abroad. The main ingredients are carbohydrates, which is mainly due to the use of syrup, maltodextrin, starch paste, edible gum, condensed milk, etc. as raw material processing binders during processing. Therefore, most cereal bar products, carbohydrate These products cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04A21D13/062A21D2/18A21D2/26A21D2/36
CPCA21D2/181A21D2/263A21D2/36A21D2/362A21D2/364A21D13/04A21D13/062
Inventor 舒娜杨辉
Owner 美安康质量检测技术(上海)有限公司
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