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A kind of low-gl grain source nutritional special dietary product and processing method thereof

A processing method and food technology, applied to food ingredients containing natural extracts, baked food, fried food, etc., can solve problems such as energy balance disorder, insulin resistance, slowing down of starch digestion and degradation rate, etc., and achieve simple process and high nutrition Value, the effect of broad market prospects

Active Publication Date: 2022-08-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some slow-release energy foods on the market are mainly added with exogenous processed substances such as isomaltulose, arabinose, pullulan, acarbose, and white kidney bean extract to achieve their functions. Inhibit the catalytic activity of digestive enzymes, resulting in the slowdown of starch digestion and degradation rate, resulting in postprandial hypoglycemia peaks, but clinical experiments have proved that eating a large amount of the above products can easily lead to metabolic syndrome such as insulin resistance and energy balance disorders

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take 5g of camellia tea leaves and pulverize and add mass percent concentration 1% acetic acid solution according to weight ratio 1:3, place 30 ℃ of water-bath leaching treatments and collect supernatant after 60min (determined, the content of 3-deoxyanthocyanidin is 3.2mg / 100g); the wheat was mechanically milled and pulverized to 120 mesh, then 90 parts by mass of wheat flour, 10 parts of soybean protein isolate, and 1% of the camellia tea extract in the total amount of wheat flour and protein were added and mixed uniformly. 55 parts of water were added and stirred to prepare wheat dough, and the nutritious special dietary product was prepared with reference to the manufacturing process of noodle food.

[0031] After measurement, the prepared noodles have GI=51 and GL=8.9, and the slow-digestible starch content is 54%. Therefore, it belongs to the low-GL grain-derived nutritional special dietary product.

Embodiment 2

[0033] Take the sorghum seedlings of 10g and pulverize and add mass percent concentration 1% acetic acid solution according to weight ratio 1:10, place 30 ℃ of water-bath leaching processes and collect supernatant after 15min (determined, the content of 3-deoxyanthocyanidin is 5.0mg / 100g); the rice is mechanically milled and pulverized to 100 meshes, and then mixed by mass ratio of 70 parts of rice flour, 30 parts of ovalbumin, adding 3% of the sorghum seedling extract in the total amount of grain flour and protein. Evenly, 45 parts of water are added and stirred to prepare rice dough, and a nutritious special dietary product is prepared with reference to the bakery food production process.

[0034] After measurement, the prepared noodles have GI=48 and GL=9.4, and the slow-digestible starch content is 65%. Therefore, it belongs to the low-GL grain-derived nutritional special dietary product.

Embodiment 3

[0036] Weigh 10g of sugarcane stalks and pulverize and add 3% acetic acid solution by mass percentage according to the weight ratio of 1:8, place the supernatant after 100min of leaching in a 40°C water bath and collect the supernatant (determined, the content of 3-deoxyanthocyanidin is 3.1mg / 100g); the corn is mechanically milled and pulverized to 110 mesh, and then mixed by mass ratio of 90 parts of corn flour, 10 parts of glutenin, adding 2% of the sugarcane stalk extract in the total amount of corn flour and protein Evenly, 38 parts of water are added and stirred to make corn dough, and the nutritious special dietary product is obtained with reference to the steamed bread food production process.

[0037] After measurement, the prepared noodles have GI=52 and GL=9.0, and the slow-digestible starch content is 52%. Therefore, it belongs to the low-GL grain-derived nutritional special dietary product.

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Abstract

The invention discloses a low-GL grain source nutritious special dietary product and a processing method thereof, belonging to the technical field of healthy food processing. The present invention uses bulk grain crops as raw materials, and mixes it with natural plant extracts with a 3-deoxyanthocyanin content greater than 3 mg / 100g and sulfur-rich plant or animal proteins, so that the sulfur-containing proteins and 3-deoxygenated anthocyanins are mixed. The anthocyanins interact to realize the in-situ encapsulation of starch granules, and the grain-derived nutritional special dietary products with low GI and high slow-digestible starch content can be prepared. The method of the invention not only has the advantages of environmental protection, simple operation procedure and low production cost, but also realizes the smooth release of postprandial blood sugar, and can be used as meal replacement food for people with abnormal glucose metabolism, food for long-distance runners, nutritional breakfast food for primary and secondary schools, and the like.

Description

technical field [0001] The invention relates to a low-GL grain source nutritious special dietary product and a processing method thereof, belonging to the technical field of healthy food processing. Background technique [0002] With the development of my country's economy, people's living standards have improved significantly, and people's demand for food safety and nutrition has become increasingly urgent. At the same time, the number of patients with non-communicable chronic diseases and metabolic syndrome related to dietary structure and living habits has increased dramatically. According to the survey, there are nearly 300 million obese and overweight people in my country, about 150 million people with impaired glucose tolerance, and more than 90 million people with diabetes. The rapid rise in the levels of these chronic diseases and their risk factors has become a prominent problem threatening the health of our people. According to the World Health Organization (WHO) ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/105A23L33/17A23L33/185A23L33/19A23L7/109A23L7/10A23L7/104A23P20/25A21D13/60A21D13/06A21D2/36A61K36/899A61P3/02
CPCA23L33/105A23L33/17A23L33/185A23L33/19A23L7/109A23L7/10A23L7/104A23P20/25A21D13/60A21D13/06A21D2/36A21D2/362A21D2/366A61K36/899A61K36/82A61P3/02A23V2002/00A23V2200/30A23V2250/022A23V2250/214A23V2250/5488A23V2250/21A23V2250/542A23V2250/5482A23V2250/548A61K2300/00A21D13/047A21D13/062A21D2/264A21D2/262A21D2/263A21D10/04
Inventor 缪铭周晓李赟高杨玉琪张涛金征宇刘知远
Owner JIANGNAN UNIV