Low-GI (glycemic index) multi-grain instant meal replacement powder and preparation method thereof

A meal replacement powder and grain technology, applied in the field of low GI multi-grain instant meal replacement powder and its preparation, can solve the problems of poor palatability, difficult cooking, etc., and achieve the goal of retaining nutrients, simplifying the production process, and low GI value Effect

Inactive Publication Date: 2019-09-20
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, miscellaneous grains cannot become long-term edible products for consumers due

Method used

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  • Low-GI (glycemic index) multi-grain instant meal replacement powder and preparation method thereof
  • Low-GI (glycemic index) multi-grain instant meal replacement powder and preparation method thereof
  • Low-GI (glycemic index) multi-grain instant meal replacement powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A low GI multi-grain instant meal replacement powder is prepared from 11.5 parts of quinoa, 4 parts of oats, 22 parts of highland barley, 7.5 parts of mung beans, 30 parts of millet and 25 parts of tartary buckwheat.

[0038] The preparation method specifically comprises the following steps:

[0039] (1) The raw materials of quinoa, oats, highland barley, mung bean, millet and tartary buckwheat are prepared for use;

[0040] (2) Pulverize the miscellaneous grains raw material in step (1) respectively with a pulverizer, then cross a 60-mesh sieve to make miscellaneous grains powder;

[0041] (3) Take the miscellaneous grain powder in the step (2) by weight and put it into a blender for mixing, then add 17% pure water and stir, stir evenly and set aside;

[0042] (4) Send the mixed powder prepared in step (3) into the twin-screw extruder and extrude in four stages. The extrusion temperatures of the four stages are 60°C, 80°C, 120°C, and 170°C respectively 270r / min, get ...

Embodiment 2

[0046] A low GI multi-grain instant meal replacement powder is prepared from 10.5 parts of quinoa, 3.5 parts of oats, 21 parts of highland barley, 7 parts of mung beans, 28 parts of millet and 30 parts of tartary buckwheat.

[0047] The preparation method specifically comprises the following steps:

[0048] (1) The raw materials of quinoa, oats, highland barley, mung bean, millet and tartary buckwheat are prepared for use;

[0049] (2) Pulverize the miscellaneous grains raw material in step (1) respectively with a pulverizer, then cross a 60-mesh sieve to make miscellaneous grains powder;

[0050] (3) Take the miscellaneous grain powder in the step (2) by weight and put it into a blender to mix, then add 18% pure water and stir, stir evenly and set aside;

[0051] (4) Send the mixed powder prepared in step (3) into the twin-screw extruder and extrude in four stages. The extrusion temperatures of the four stages are 60°C, 90°C, 130°C, and 180°C respectively 290r / min, get puff...

Embodiment 3

[0055] A low GI multi-grain instant meal replacement powder is prepared from 10 parts of quinoa, 3.5 parts of oats, 19 parts of highland barley, 6.5 parts of mung beans, 26 parts of millet and 35 parts of tartary buckwheat.

[0056] The preparation method specifically comprises the following steps:

[0057] (1) The raw materials of quinoa, oats, highland barley, mung bean, millet and tartary buckwheat are prepared for use;

[0058] (2) Pulverize the miscellaneous grains raw material in step (1) respectively with a pulverizer, then cross a 60-mesh sieve to make miscellaneous grains powder;

[0059] (3) Take the miscellaneous grain powder in the step (2) by weight and put it into a blender for mixing, then add 16% pure water and stir, stir evenly and set aside;

[0060] (4) Send the mixed powder prepared in step (3) into the twin-screw extruder and extrude in four stages. The extrusion temperatures of the four stages are 60°C, 90°C, 130°C, and 190°C respectively 290r / min, get ...

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Abstract

The invention discloses low-GI (glycemic index) multi-grain instant meal replacement powder and a preparation method thereof. The low-GI multi-grain instant meal replacement powder comprises, by weight, 5-15 parts of quinoa, 3-10 parts of oats, 10-30 parts of highland barley, 3-15 parts of green beans, 20-50 parts of millets and 25-50 parts of fagopyrum tararicum. The preparation method includes the steps: cleaning coarse grains; grinding the cleaned coarse grains into powder; uniformly mixing the grinded powder; adjusting moisture; extruding and puffing to the powder; crushing the multi-grain co-extrusion puffing materials to obtain the instant meal replacement powder. A GI value of the prepared multi-grain instant meal replacement powder is smaller than 55, and the instant meal replacement powder belongs to a low-GI food category. The instant meal replacement powder is scientifically prepared from various coarse grains and rich in nutrition, protein and dietary fibers, and blood glucose can be controlled and physical immunity and resistance are enhanced when a diabetic patient and potential diabetic patients eat the meal replacement powder.

Description

technical field [0001] The invention belongs to the field of food processing. Specifically relates to a low GI multi-grain instant meal replacement powder and a preparation method thereof. Background technique [0002] In 2017, the International Diabetes Federation released a set of data, and there are currently 425 million adults with diabetes worldwide. China contributes most of the diabetic patients. The number of adult diabetic patients in China is as high as 114 million, ranking first in the world, accounting for more than 1 / 4 of the total. The main reason why China has become a big diabetes country is due to the explosive increase in the incidence of type 2 diabetes. One of the main reasons for the explosive increase in the incidence of type 2 diabetes is closely related to the long-term consumption of refined grains. [0003] Coarse grains are rich in nutrients, and the GI value of miscellaneous grains is low. Studies have shown that the postprandial blood sugar ch...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L33/00A23P30/34
CPCA23L5/10A23L33/00A23P30/34A23V2002/00A23V2200/328
Inventor 汪丽萍谭斌刘明刘艳香翟小童张笃芹田晓红张维清
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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