Edible composition, low glycemic index nutrition powder and preparation method thereof

Abstract

The invention discloses an edible composition, a low glycemic index nutrition powder and a preparation method of the edible composition and the low glycemic index nutrition powder. The edible composition comprises the following components in parts by weight: 10-16 parts of isomaltulose and 4-9 parts of resistant dextrin; isomaltulose and resistant dextrin are adopted for compounding and using under a specific ratio, so that not only the liquidity of the prepared low glycemic index nutrition powder can be obviously improved, the quality uniformity of the nutrition powder is further improved, but also the brewing performance of the nutrition powder is improved, complete dissolving can be realized in a short nutrition powder brewing time period, no caking or precipitating is caused; and in addition, the taste and flavor of the nutrition powder can be improved, the preparation process is simple, and the raw materials are easily available, so that the nutrition powder with low GI, balancednutrition, good fluidity, good reconstituability and good flavor is suitable for patients with diabetes, and is prepared.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to an edible composition, a nutritional powder with a low glycemic index and a preparation method thereof. Background technique [0002] Diabetes mellitus is a chronic disease caused by defects in insulin secretion or insulin action. It may show characteristic symptoms such as polydipsia, polyuria, blurred vision, weight loss, and polyphagia. In severe cases, ketoacidosis or non-ketotic hyperosmolar state may occur. If long-term lack of effective treatment, it may lead to Retinopathy, nephropathy, foot disease and even death. Diabetes has become one of the most serious public health problems facing mankind, and it has brought a heavy burden to the whole world, especially developing countries. [0003] According to the latest diabetes map released by the International Diabetes Federation (IDF) in 2017: there are currently 425 million adult diabetic patients in ...

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Problems solved by technology

In addition, processing methods such as sterilization during product preparation can easily lead to nutrient loss

[0007] Patent CN 108813590 A discloses a low GI formula food suitable for diabetics and its preparation method. Although the formula is fortified with various vitamins and minerals, the product ingredients include a variety of grain grain raw materials and puffed powder. The preparation method The puffing treatment process and microwave sterilization treatment of medium puffed powder have a great influence on the increase of GI value

[0008] Chinese patent document CN110326782A discloses a nutritional meal replacement with weight loss effect and its preparation method, which includes soybean protein, milk protein concentrate, medium chain fatty acid, conjugated linoleic acid, oat bran powder, konjac powder, inulin, red Britol, buckwheat flour, complex minerals, green coffee powder, bispaeda mushroom extract; however, due to the large amount of oat bran powder, konjac flour and buckwheat flour, the product will produce agglomeration and precipitation when brewing, and the brewing property is poor. Poor, and poor fluidity, poor mixing uniformity, affecting product quality stability

[0009] Chinese patent document CN107912776A discloses an edible composition and its application to assist in reducing the glycemic index of food. The edible composition includes fructooligosaccharides, resistant dextrin and oat flour. The obtained nutritional powder still has the problem of poor fluidity

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