Almond drink suitable for diabetes patients

A technology for diabetics and almonds, applied in the fields of application, milk substitutes, dairy products, etc., can solve the problems of general dental caries risk, high sucrose content, and reduce the absorption of nutrients in almond milk, so as to improve the ability of concentration and inhibit fat absorption Effect

Inactive Publication Date: 2020-06-05
周连凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ordinary almond dew is high in sucrose, making it unsuitable for people with diabetes, and drinking it for children will lead to a greater risk of dental caries
In order to satisfy more consumers, some companies are now developing almond milk drinks that do not contain sucrose but contain sweeteners such as xylitol that are not used by the human body, but drinking on an empty stomach will reduce the absorption of nutrients in almond milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select 8g of dry almonds (including bitter almonds) with full particles and milky white flesh to remove impurities; after washing with tap water, boil them with 0.5% by weight baking soda water, add almonds for 3-5 minutes, quickly remove them, and use a peeler Peel, then rinse to remove remaining almond skin and debris. Soak with 0.5% by weight salt water and 0.02% by weight sodium sulfite aqueous solution for 40 minutes, and then wash with clean water. At 50°C, soak almonds with dilute hydrochloric acid for 72 hours, then soak them with 0.2% by weight baking soda solution for 1 hour, and wash them with clean water. Incubate in water at 70°C for 15-20 minutes to soften the almond tissue and remove residual amygdalin and hydrocyanic acid. After being ground, the almond residue is removed by centrifugation to obtain almond pulp.

[0022] Dissolve 6 g of isomaltulose and 0.006 g of sucralose in hot water (100° C.) for later use.

[0023] Dissolve 0.1 g of propylene gly...

Embodiment 2

[0026] Select 12g of dry almonds (including bitter almonds) with full grains and milky white flesh to remove impurities; after washing with tap water, boil them with 0.5% by weight baking soda water, add the almonds for 3-5 minutes, quickly remove them, and use a peeler Peel, then rinse to remove remaining almond skin and debris. Soak with 0.5% by weight salt water and 0.02% by weight sodium sulfite aqueous solution for 20 minutes, and then wash with clean water. At 60°C, soak almonds with dilute hydrochloric acid for 48 hours, then soak them with 0.2% by weight baking soda solution for 1 hour, and wash them with clean water. Insulate in water at 80°C for 15 minutes to soften the almond tissue and remove residual amygdalin and hydrocyanic acid. After being ground, the almond residue is removed by centrifugation to obtain almond pulp.

[0027] Dissolve 10 g of isomaltulose and 0.002 g of sucralose in hot water (100° C.) for later use.

[0028] Dissolve 0.7g of gelatin, 0.06g...

Embodiment 3

[0031] Select 10g of dry almonds (including bitter almonds) with full particles and milky white flesh to remove impurities; after washing with tap water, boil them with 0.5% by weight baking soda water, add the almonds for 3-5 minutes, quickly remove them, and use a peeler Peel, then rinse to remove remaining almond skin and debris. Soak with 0.5% by weight salt water and 0.02% by weight sodium sulfite aqueous solution for 60 minutes, and then wash with clean water. At 55°C, soak almonds with dilute hydrochloric acid for 96 hours, then soak them with 0.2% by weight baking soda solution for 1 hour, and wash them with clean water. Insulate in water at 75°C for 20 minutes to soften the almond tissue and remove residual amygdalin and hydrocyanic acid. After being ground, the almond residue is removed by centrifugation to obtain almond pulp.

[0032] Dissolve 8 g of isomaltulose and 0.006 g of sucralose in hot water (95° C.) for later use.

[0033] Dissolve 0.5 g of carrageenan,...

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PUM

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Abstract

The invention discloses an almond drink suitable for diabetes patients. The raw material comprises: 8-12 parts of almond, 6-10 parts of isomaltulose, 0.1-0.7 part of thickener, 0.06-0.65 part of emulsifier, 0.05-0.15 part of complexing agent, 0.001-0.01 part of sweetener and proper amount of water. Proteins, lipids, vitamins and metal ions required by human body can be provided by the almond drink, the almond drink is a healthy drink with the functions of protecting teeth, continuously supplying energy, improving mental concentration, soothing tension, inhibiting fat absorption, etc., and thealmond drink with the addition of isomaltulose can be consumed by people with diabetes and high incidence of diabetes.

Description

technical field [0001] The invention relates to a beverage, in particular to almond milk suitable for diabetics. Background technique [0002] Almond milk is a nutritious drink containing high-quality vegetable protein, lipids, vitamins and metal ions, and its main ingredient is almonds (including bitter almonds). Ordinary almond milk contains almonds (including bitter almonds), sucrose, thickeners, complexing agents, emulsifiers, sweeteners and other ingredients processed by a certain process. [0003] Ordinary almond dew has a high content of sucrose, which prevents people with diabetes from drinking it, and drinking it by children will lead to a greater risk of dental caries. In order to satisfy more consumers, some companies are now developing almond milk drinks that do not contain sucrose but contain sweeteners such as xylitol that are not utilized by the human body, but drinking on an empty stomach will reduce the absorption of nutrients in almond milk. Almond milk h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 不公告发明人
Owner 周连凤
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