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Formula and preparation method of litchi-flavored sauce suitable for diabetic patients

A technology for diabetes patients, applied in the field of lychee-flavored sauce formula and its production, can solve the problems of ignoring nutritional value, not suitable for long-term consumption of diabetics, etc., and achieve the effect of reducing blood sugar fluctuations, increasing compliance, and maintaining blood sugar stability

Inactive Publication Date: 2019-04-12
CHENGDU SHANGYI INFORMATION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem solved by the present invention is to provide a lychee-flavored sauce formula suitable for diabetics, and to solve the problem that traditional sauces in the prior art ignore the nutritional value when meeting the taste requirements, and are not suitable for long-term consumption by diabetics

Method used

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  • Formula and preparation method of litchi-flavored sauce suitable for diabetic patients
  • Formula and preparation method of litchi-flavored sauce suitable for diabetic patients
  • Formula and preparation method of litchi-flavored sauce suitable for diabetic patients

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Embodiment 1

[0038] This embodiment discloses the raw material composition of the functional sauce of the present invention, specifically see the following table:

[0039] Table 1 raw material formula table

[0040]

Embodiment 2

[0042] This embodiment discloses the preparation method of the functional sauce of the present invention, comprising the following steps:

[0043] Step 1. Prepare mixed tomato paste: put tomato sauce and tomato paste into a blender and mix evenly to prepare mixed tomato paste;

[0044]Step 2. Prepare inulin liquid: put inulin and purified water into a blender, and mix evenly to obtain inulin liquid;

[0045] Step 3. Put corn oil, peanut oil, rapeseed oil, and olive oil into the homogenizer. After the oil is uniform and stable, transfer the mixed oil to a frying pan, heat it, and control the oil temperature to 175-185°C;

[0046] Step 4. Put the scallions into a dicing machine and cut them into 5cm sections. Ginger and garlic are crushed by a crusher. Put the scallions, crushed ginger and garlic into the wok that has heated the mixed oil in step 3, and control The oil temperature is 175-185°C, take it out after heating for 180-220 seconds;

[0047] Step 5. Then add the mixed ...

Embodiment 3

[0049] This example discloses the sensory evaluation of the functional sauce of the present invention.

[0050] Using the raw material formula numbered 1 in Table 1 of Example 1, the functional sauce was prepared according to the method of Example 2. By using the functional sauce and the traditional tomato-flavored sauce to make tomato shrimp, 36 volunteers were randomly selected to conduct sensory evaluation and score the meals made with the two sauces. E represents the tomato and shrimp made with the functional sauce of the present invention, and P represents the tomato and shrimp made with the traditional tomato sauce, and the subjects are unaware of the products represented by each label.

[0051] The average value of the sensory evaluation results of 36 people is calculated, and the meal made with the functional sauce of the present invention is better than the traditional tomato sauce in terms of color, fragrance and mouthfeel.

[0052] Table 2 Standard table for sensor...

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Abstract

The invention discloses a formula and a preparation method of a litchi-flavored sauce suitable for diabetic patients, and solves the problem that traditional sauces in the prior art satisfy the tasterequirement and neglects the nutritional value, and is not suitable for the long-term consumption of diabetics. The functional sauce of the present invention is prepared from the following raw materials in parts by weight: 150-250 parts of a tomato paste, 150-250 parts of a tomato sauce, 300-450 parts of peeled minced tomatoes, 2-16 parts of stevia, 5-15 parts of low-sodium salt, 45-65 parts of onions, 25-45 parts of ginger, 25-45 parts of garlic, 30-60 parts of inulin, 120-180 parts of pure water, 5-20 parts of aromatic vinegar, 20-40 parts of yellow rice wine, 20-40 parts of corn oil, 20-40parts of peanut oil, 20-40 parts of rapeseed oil, and 20-40 parts of olive oil. The litchi-flavored sauce can realize the auxiliary treatment on diabetes by daily dietary intervention, and assists intreating diabetes while ensuring scientific and reasonable nutrient intake.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a formula of lychee-flavored sauce suitable for diabetic patients and a preparation method thereof. Background technique [0002] With the continuous advancement of science and technology and the rapid development of society, people's living standards continue to improve, and changes in lifestyle, dietary structure, and environmental factors have led to a significant increase in sugar intake, making the global prevalence of diabetes and other metabolic diseases It has risen sharply and has become one of the most prominent social problems. [0003] People with severe diabetes will suffer from complications such as diabetic nephropathy, diabetic foot, and diabetic retinopathy, which will affect human health. Controlling diabetes is not only a personal need, but also a social trend. [0004] At present, diabetes is mainly treated through health education, diet therapy, dr...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/00
CPCA23V2002/00A23L23/00A23L33/00A23V2200/328
Inventor 吴永霞王佳良何承源
Owner CHENGDU SHANGYI INFORMATION TECH CO LTD
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