Dietary fiber composition and edible product

Abstract

The invention relates to the field of food, and specifically relates to a dietary fiber composition and an edible product containing the dietary fiber composition. The dietary fiber composition includes flaxseed, chia seeds, almonds, an A component and a B component; the A component is soybeans and / or red beans; the B component is a kind of plant seeds or the mixing of various plant seeds, the content-weight ratio of total dietary fiber to total protein is (0.8-1): 1, the content of total protein is 8-25 wt%, and total carbon-water content is 20-75 wt%; and relative to 100 parts by weight of the flaxseed, the content of the chia seeds is 40-70 parts, the content of the almonds is 90-140 parts, the content of the A component is 40-65 parts and the content of the B component is 20-45 parts.The product can effectively regulate blood sugar, has good taste and no side effects, and can be eaten as meal replacements.

Description

technical field [0001] The invention relates to the field of food, in particular to a dietary fiber composition and edible products containing the dietary fiber composition. Background technique [0002] More and more studies have shown that the pathogenesis of type 2 diabetes should be traced back to the source. At present, our national dietary guidelines and nutrition guidelines for diabetics still recommend that the carbohydrate intake ratio of normal people and diabetics is about 60%, and the recommended amount of carbohydrates for normal people and diabetics is basically the same. However, studies have shown that when the total intake of sugar-rising carbohydrates exceeds the body's ability to metabolize sugar-rising carbohydrates, it will cause hypersecretion of insulin, and hypersecretion of insulin will cause insulin resistance. Therefore, the above guidelines for diabetic patients are not justified. At the same time, excessive intake of energy substances includes ...

AI Technical Summary

Problems solved by technology

[0004] Therefore, the main problem currently faced by diabetic patients is that most of the products currently on the market for diabetic patients contain medicinal ingredients and have a bad taste, while formula foods for diabetic patients without medicinal ingredients have not yet formed a system. There is no research system, and there is no real population research, so it is impossible to demonstrate and verify the theory and effect of the product, let alone process it into a staple food that the Chinese people love, such as steamed buns, flower rolls, noodles, etc.

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