Low-GI total-nutrition bar and preparation method thereof

A full-nutrition, nutritional bar technology, applied in oligosaccharide-containing food ingredients, confectionery, confectionery industry, etc., can solve the problems of high GI value and single nutritional composition of cereal bars, and achieve postprandial blood sugar control and strong satiety. Abdominal sensation, the effect of improving the intestinal environment

Pending Publication Date: 2020-12-04
湖南汇富康达健康管理研究院
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] Chinese patent CN201911082771.9 (publication number: CN110959809A) discloses a cereal bar that melts in the mouth and its preparation method. Flour, chia seeds, and a large amount of puffed grains make the GI value of cereal bars higher. At the same time, the nutritional components of the formula are mainly carbohydrates, protein and dietary fiber, and the nutritional composition is relatively simple.

Method used

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  • Low-GI total-nutrition bar and preparation method thereof
  • Low-GI total-nutrition bar and preparation method thereof
  • Low-GI total-nutrition bar and preparation method thereof

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preparation example Construction

[0049] The preparation of miscellaneous bean flour used in the embodiment comprises the steps:

[0050] Preparation of White Kidney Bean Flour:

[0051] (1) Select mature white kidney beans without worms, and grind them through a 60-mesh sieve to obtain coarse white kidney beans;

[0052] (2) Soak the coarse particles in water for 10 hours, and the ratio of solid to liquid during soaking is 1:2.5 (w / v);

[0053] (3) The soaked coarse particles are subjected to microwave irradiation treatment, the microwave power is 40KW, and the microwave time is 2min;

[0054] (4) The coarse particles are further crushed through an 80-mesh sieve to obtain white kidney bean powder.

[0055]Preparation of red bean powder:

[0056] (1) choose mature red beans that are plump and free from moths, and crush them through an 80-mesh sieve to obtain coarse red bean particles;

[0057] (2) Soak the coarse particles in water for 8 hours, and the ratio of solid to liquid during soaking is 1:1.5 (w / v)...

Embodiment 1

[0086] The preparation of low GI full nutrition bar comprises the following steps:

[0087] According to the number of parts by mass, 15 parts of oatmeal, 5 parts of rye grains, 5 parts of quinoa, 5 parts of white kidney bean powder, 5 parts of red bean powder, 5 parts of cranberry powder, 5 parts of puffed black rice, 3 parts of chia seeds , 3 parts of konjac flour, 8 parts of isomalto-oligosaccharide, 8 parts of fructo-oligosaccharide, 10 parts of high oleic sunflower oil, 0.0003 parts of soybean lecithin, 4 parts of soybean protein, 6 parts of concentrated whey protein, 0.0004 part of vitamin A, Vitamin B 1 0.0006 parts, Vitamin B 2 0.0007 parts, calcium 0.5 parts.

[0088] (1) Mix isomalto-oligosaccharide, fructo-oligosaccharide, high oleic sunflower oil, soybean lecithin, soybean protein, whey protein concentrate and compound nutritional enhancer, add water, and fully stir to obtain a syrup mixture;

[0089] (2) Heat the mixed solution to 130°C-150°C, boil for 2.5 mi...

Embodiment 2

[0094] The preparation of low GI full nutrition bar comprises the following steps:

[0095] According to the number of parts by mass, 10 parts of oatmeal, 10 parts of rye grains, 3 parts of quinoa, 6 parts of white kidney bean powder, 6 parts of chickpea powder, 3 parts of puffed black rice, 3 parts of cranberry powder, chia seeds 5 parts, konjac flour 5 parts, isomalto-oligosaccharide 6.7 parts, fructo-oligosaccharide 5.3 parts, high oleic sunflower oil 8 parts, soybean protein 8 parts, whey protein concentrate 8 parts, soybean lecithin 0.0002 parts, vitamin A 0.00025 parts, vitamin B 1 0.0003 parts, Vitamin B 2 0.00035 parts, calcium 0.3 parts.

[0096] (1) Mix isomalto-oligosaccharide, fructo-oligosaccharide, high oleic sunflower oil, soybean lecithin, soybean protein, whey protein concentrate and compound nutritional enhancer, add water, and fully stir to obtain a syrup mixture;

[0097] (2) Heat the mixed solution to 130°C-150°C, boil for 2 minutes to form a uniform ...

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Abstract

The invention discloses a low-GI full-nutrition bar and a preparation method thereof. The nutrition bar comprises the following raw materials: mixed bean powder, oats, rye grains, quinoa, puffed blackrice, chia seeds, compound protein powder, high-oleic-acid sunflower seed oil, soyabean lecithin, isomalto-oligosacharide, fructo-oligosaccharide and a compound nutrition enhancer. The GI value of the nutrition bar is less than 55 due to the proper proportion. Mixed beans are treated with a microwave irradiation method, cell walls of the mixed beans are destroyed, resistant starch in the mixed beans is released, and the mixed beans cooperate with other components to achieve a low-GI effect. The low-GI total-nutrition bar provided by the invention can provide enough protein, heat and vitaminswhile maintaining stable postprandial blood sugar, and has the characteristics of high satiety and comprehensive nutrition. The preparation method is simple in process and easy to implement, and the nutrition bar has a good weight control effect and can be used as a meal replacement food in the weight losing period.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low GI full nutrition bar and a preparation method thereof. Background technique [0002] The glycemic index (Glycemic Index, GI) is an index that reflects the degree of food-induced blood sugar rise in the human body. High GI foods (GI≥70) are digested quickly and absorbed well after entering the intestinal tract, and the blood sugar rises faster and has a higher peak; while Low GI foods (GI ≤ 55) stay in the gastrointestinal tract for a long time, have low absorption rate, slow rise in postprandial blood sugar, and low peak value, which means that the amount of insulin required for digestion of low GI foods is correspondingly reduced, thereby avoiding violent fluctuations in blood sugar. Achieve effective blood sugar control. Studies have found that low GI foods also have the functions of accelerating fat decomposition and providing a sense of satiety for a longer ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/44A23G3/36A23G3/42
CPCA23G3/48A23G3/44A23G3/364A23G3/368A23G3/362A23G3/42A23V2002/00A23V2200/32A23V2200/328A23V2250/54252A23V2250/5488A23V2250/28A23V2250/702A23V2250/7042A23V2250/7044A23V2250/1578
Inventor 黄强王桂丹邓慧君潘晓丹邵苗谢贝张斌张易舟
Owner 湖南汇富康达健康管理研究院
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