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Low GI cereal and mixed bean compound brewing powder and preparation method thereof

A technology for brewing powder and miscellaneous beans, which is applied in food science, food mechanical processing, food ingredients as substitutes, etc., can solve the problems of poor taste and single category, and solve the problems of fast pace of life, good insulin resistance, insulin resistance, etc. Effect of resistance improvement

Pending Publication Date: 2019-08-20
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the technical problems of low blood sugar formation index brewing products in the current market, such as single category and poor taste, and make full use of the unique nutritional value of "grain beans" combination to provide a low GI grain miscellaneous bean compound brewing powder and its preparation method

Method used

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  • Low GI cereal and mixed bean compound brewing powder and preparation method thereof
  • Low GI cereal and mixed bean compound brewing powder and preparation method thereof
  • Low GI cereal and mixed bean compound brewing powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] This embodiment provides a low GI grain miscellaneous bean compound brewing powder, calculated in parts by weight, its raw material composition and content are as follows:

[0069]

[0070] The compound grain is composed of quinoa germ rice, oat germ rice and job's tears, calculated by weight, the ratio of quinoa germ rice, oat germ rice and job's tears is 20:10:5;

[0071] The compound miscellaneous beans are composed of red beans, chickpeas, and flower kidney beans, and the ratio of red beans: chickpeas: purple kidney beans is 16:6:1;

[0072] The compound additive is composed of β-cyclodextrin, bean dregs dietary fiber, superfine wheat bran powder and inulin, calculated by weight ratio, β-cyclodextrin: bean dregs dietary fiber: superfine wheat bran powder: inulin is 50:25:12:3;

[0073] The compound sweetener is composed of xylitol, stevioside and maltitol, and its weight ratio is xylitol: maltitol: stevioside 80:10:2.

[0074] The specific preparation steps of ...

Embodiment 2

[0097] This embodiment provides a low GI grain miscellaneous bean compound brewing powder, calculated in parts by weight, its raw material composition and content are as follows:

[0098]

[0099] The compound grain is composed of quinoa germ rice, oat germ rice and job's tears, calculated by weight ratio, the ratio of quinoa germ rice, oat germ rice and job's tears is 18:12:4;

[0100] The compound miscellaneous beans are composed of red beans, chickpeas, and flower kidney beans, and the ratio of red beans: chickpeas: purple kidney beans is 16:7:7;

[0101] The compound additive is composed of β-cyclodextrin, bean dregs dietary fiber, superfine wheat bran powder and inulin, calculated by weight ratio, β-cyclodextrin: bean dregs dietary fiber: superfine wheat bran powder: inulin is 40:15:8:6;

[0102] The compound sweetener is composed of xylitol, stevioside and maltitol, and its weight ratio is xylitol: maltitol: stevioside 90:6:2;

[0103] The specific preparation steps...

Embodiment 3

[0126] This embodiment provides a low GI grain miscellaneous bean compound brewing powder, calculated in parts by weight, its raw material composition and content are as follows:

[0127]

[0128] The compound grain is composed of quinoa germ rice, oat germ rice and job's tears, calculated by weight ratio, the ratio of quinoa germ rice, oat germ rice and job's tears is 15:14:3;

[0129] The compound miscellaneous beans are composed of red beans, chickpeas and flower kidney beans, and the ratio of red beans: chickpeas: purple flower kidney beans is 20:4:3;

[0130] The compound additive is composed of β-cyclodextrin, bean dregs dietary fiber, superfine wheat bran powder and inulin, calculated by weight ratio, β-cyclodextrin: bean dregs dietary fiber: superfine wheat bran powder: inulin is 45:20:10:4;

[0131] The compound sweetener is composed of xylitol, stevioside and maltitol, and its weight ratio is xylitol: maltitol: stevioside 85:8:3;

[0132] The specific preparatio...

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Abstract

The present invention provides low GI cereal and mixed bean compound brewing powder and a preparation method thereof. The brewing powder comprises the following raw materials in parts by weight: 60-70parts of natural cereals, 15-25 parts of compound mixed beans, 10-15 parts of compound additives and 3-5 parts of compound sweeteners; and the compound cereals comprise chenopodium quinoa germ rice,oat germ rice and coix seeds, and a weight ratio of the chenopodium quinoa germ rice to the oat germ rice to the coix seeds is (15-20):(10-14):(3-5). The preparation method comprises the following steps: 1) compound cereal flour preparation, 2) compound mixed bean powder preparation, 3) compound cereal flour pre-enzymatic hydrolysis, 4) compound mixed bean powder pre-enzymatic hydrolysis, 5) compound cereal flour pre-gelatinization, 6) compound mixed bean powder pre-gelatinization, 7) secondary extrusion and aging, 8) ultrafine pulverization, 9) blending, 10) drying and 11) packaging. The prepared low GI cereal and mixed bean compound brewing powder is rich and balanced in nutrients, liable to eat, delicate in mouthfeel, good in brewing and very suitable for patients with high blood sugar and diabetes as daily meal replacement for consumption.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a compound brewing powder of low GI cereals and beans and a preparation method thereof. Background technique [0002] The unique "β-glucan" in oat germ rice can form a sticky substance in the intestine, wrap the food, prevent the small intestine from absorbing starch, and slow down the rise in blood sugar after meals. At the same time, insulin is used reasonably, which can effectively Hinder the absorption of glucose, play a role in controlling and regulating blood sugar and preventing diabetes. [0003] Chickpea has a low Gl index and is an important food source for diabetic patients. Chickpea is rich in isoflavones and has weak estrogen activity. Studies have shown that soybean isoflavones can inhibit the absorption of sugar in the small intestine and better adjust the balance of sugar metabolism in the body. [0004] The postprandial glycemic index of food is of great signific...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/152A23L11/00A23L29/30A23L33/21A23L33/22
CPCA23L7/198A23L7/152A23L11/07A23L7/115A23L33/21A23L33/22A23L29/35A23L29/37A23L29/30A23V2002/00A23V2200/12A23V2200/328A23V2200/30A23V2200/14A23V2200/16A23V2250/262A23V2250/26A23V2250/5112A23V2250/5116A23V2250/5106A23V2250/6422A23V2250/6416A23V2300/31
Inventor 周一鸣陈翔宇冯飞周小理
Owner SHANGHAI INST OF TECH
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