Appetizing solid drink with effect of reducing food glycemic index and preparation method thereof

A glycemic index, solid beverage technology, applied in food science, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of poor taste, difficult and difficult for diabetic patients, etc. The effect of lowering the glycated hemoglobin index, reducing and alleviating sugar intake

Inactive Publication Date: 2019-03-26
杭州博泰健康管理咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Traditional low GI foods generally have poor taste and are not easy to

Method used

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  • Appetizing solid drink with effect of reducing food glycemic index and preparation method thereof
  • Appetizing solid drink with effect of reducing food glycemic index and preparation method thereof
  • Appetizing solid drink with effect of reducing food glycemic index and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1

[0033] A pre-meal solid beverage for reducing the glycemic index of food, which is made from the following raw materials in weight percentage:

[0034] White kidney bean extract 28.5%, konjac powder 22.8%, stachyose 14.2%, inulin 14.3%, oat beta glucan 1.4%, kudzu root powder 7.9%, resistant dextrin 4.1%, yam powder 3.5%, bitter melon powder 2.6%, 0.4% edible salt, 0.1% edible flavor, 0.2% sucralose.

[0035] Some of the above raw materials are further required as follows: White kidney bean extract is naturally prepared hydrolyzed kidney bean protein, the activity of the white kidney bean extract is 3916.2iu / g; the viscosity of konjac flour is set to 30,000 and the purity is 99%; the purity of stachyose is 52% , The purity of inulin is 90%-95%; the purity of oat beta glucan is 80%, and its particle size is 80 mesh.

[0036] When you need to drink it before lunch or dinner, use 80ML, 65℃ to 70℃ warm water, and the drinking time should be controlled 10-15 minutes bef...

Example Embodiment

[0040] Example 2

[0041] A method for preparing a pre-meal solid beverage for reducing the glycemic index of food, which comprises the following steps:

[0042] S1: Prepare white kidney bean extract, soak the white kidney beans, peel them, grind, inactivate enzymes in a water bath at 70°C, stir at low temperature, centrifuge, precipitate, and grind into ultrafine powder;

[0043] S2: Detection of raw materials, detection of α-amylase inhibitor activity of white kidney bean extract, 3,5-dinitrosalicylic acid method and Folin-phenol method to determine the inhibition rate and protein of α-amylase inhibitor respectively According to calculations, the specific activity of the α-amylase inhibitor product is 3916.2iu / g, and when the protein concentration in the reaction system is higher than 0.24mg / mL, the inhibition rate of α-amylase remains above 90%;

[0044] S3: Cooked konjac flour, use a vacuum steam dryer to steam and dry the konjac flour with a viscosity of 30,000;

[0045] S4: Mix t...

Example Embodiment

[0047] Example 3: The composition of the ingredients in this example is exactly the same as that in Example 1, except that the contents of various ingredients are different, and they are also prepared by the preparation method of Example 2;

[0048] Stachyose 12.7%, konjac powder 22.9%, inulin 9.3%, white kidney bean extract 11.96%, resistant dextrin 4.0%, kudzu root powder 16.1%, yam powder 15.8%, oat β-glucan 0.4%, bitter gourd Powder 3.1%, edible salt 1.8%, sucralose 1.9%, food flavor 0.07%.

[0049] When you need to drink before lunch or dinner, brew with 150ml warm water, and the drinking time is controlled 15 minutes before the meal.

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Abstract

The invention relates to the technical field of drinks, and particularly discloses an appetizing solid drink with an effect of reducing the food glycemic index and a preparation method thereof. The solid drink is prepared from the following raw materials in percentage by weight: 28.5 percent of white kidney bean extract, 22.8 percent of konjac powder, 14.2 percent of stachyose, 14.3 percent of inulin, 1.4 percent of oat beta glucan, 7.9 percent of kudzu vine root powder, 4.1 percent of resistant dextrin, 3.5 percent of yam powder, 2.6 percent, 0.4 percent of edible salt, 0.1 percent of edibleessence and 0.2 percent of sucralose. According to the key point of the technical scheme, the appetizing solid drink can be used for reducing the glycemic index of foods, has the effects of retardingblood glucose rise, relieving the sense of hunger, reducing the index of glycosylated hemoglobin and regulating gastrointestinal balance, so that a diabetic patient can reduce and relieve intake of sugar while enjoying conventional food nutrition, and the solid drink has a good effect of regulating gastrointestinal balance of the diabetic patient, has a comprehensive regulating effect and benefitto diabetes mellitus, so that relieving and reverse of the dibetic disease situation can be favored.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a powdered granule technology for reducing the glycemic index of foods, that is, a pre-meal solid beverage for reducing the glycemic index of foods and a preparation method thereof. Background technique [0002] According to statistics, there are 114 million people with diabetes in China. Diabetes is a group of metabolic syndrome characterized by hyperglycemia, and diabetes is incurable and characterized by lifelong medication. Long-term poor blood sugar will lead to serious chronic complications including renal failure, blindness, amputation, cardiovascular and cerebrovascular diseases, etc. According to the research results of diet control and weight reversal published by the International Diabetes Federation in 2107. [0003] In addition, diabetes requires strict dietary control, leading to problems such as malnutrition and hunger in diabetics. Most of the drugs currently ...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/52A23L2/60A23L33/105A23L33/125
CPCA23L2/39A23L2/52A23L2/60A23L33/105A23L33/125A23V2002/00A23V2250/21A23V2200/328A23V2250/5062A23V2250/5034A23V2200/3202A23V2200/32
Inventor 孙志明马焜沈立荣
Owner 杭州博泰健康管理咨询有限公司
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