Nut bar suitable for people with high blood sugar to eat and preparation method of nut bar

A high blood sugar, nut bar technology, applied in the field of nut bar and its preparation, can solve the problems of reducing nutritional value, unable to achieve the crispness of baked products, easily destroying nutritional components, etc., achieving good taste effect, delaying blood sugar rise, and excellent The effect of blood sugar rise

Pending Publication Date: 2021-03-26
浙江衡美健康科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Baked products are easy to destroy the original nutritional content of raw materials and reduce nutritional value due to high-temperature baking; cold-processed products are soft and cannot achieve the crispness of baked products

Method used

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  • Nut bar suitable for people with high blood sugar to eat and preparation method of nut bar
  • Nut bar suitable for people with high blood sugar to eat and preparation method of nut bar
  • Nut bar suitable for people with high blood sugar to eat and preparation method of nut bar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A method for preparing nut bars suitable for people with high blood sugar, comprising the following steps:

[0040] (1) Preparation of syrup: Mix 2 parts of resistant dextrin, 3 parts of inulin, and 3 parts of erythritol, add 3 times the mass of water to dissolve, and then mix with 6 parts of maltitol liquid to obtain solution A; A is placed in a vacuum cooking device and evacuated to -0.08Mpa, heated to 80°C, and boiled for 50 minutes to obtain syrup.

[0041] (2) Prepare nut bars with the obtained syrup:

[0042] In this embodiment, the nut bar suitable for people with high blood sugar comprises the following components in parts by weight: 10 parts of cooked almond kernels, 2 parts of cooked cashew nuts, 2 parts of cooked pumpkin seeds, 2 parts of cooked 4 parts of peanuts, 6 parts of cooked hazelnut kernels, 0.1 part of cooked white sesame seeds, 1 part of cooked linseed kernels, 1 part of sunflower oil, 0.1 parts of liquid soybean lecithin, mulberry leaf extract (D...

Embodiment 2

[0047] A method for preparing nut bars suitable for people with high blood sugar, comprising the following steps:

[0048] (1) Preparation of syrup: Mix 6 parts of resistant dextrin, 1 part of inulin, and 1 part of erythritol, add 5 times the mass of water to dissolve, and then mix with 2 parts of maltitol liquid to obtain solution A; A is placed in a vacuum cooking device and evacuated to -0.08Mpa, heated to 100°C, and boiled for 50 minutes to obtain syrup.

[0049] (2) Prepare nut bars with the obtained syrup:

[0050]In this embodiment, the nut bar suitable for people with high blood sugar comprises the following components in parts by weight: 4 parts of cooked almond kernels, 6 parts of cooked cashew nuts, 6 parts of cooked pumpkin seed kernels, and 6 parts of cooked pumpkin seeds. 10 parts of peanut, 2 parts of cooked hazelnut kernel, 0.1 part of cooked white sesame, 0.1 part of cooked linseed kernel, 0.2 part of sunflower oil, 0.01 part of liquid soybean lecithin, 1 par...

Embodiment 3

[0055] A method for preparing nut bars suitable for people with high blood sugar, comprising the following steps:

[0056] (1) Preparation of syrup: Mix 4 parts of resistant dextrin, 2 parts of inulin, and 2 parts of erythritol, add 3 times the mass of water to dissolve, and then mix with 4 parts of maltitol liquid to obtain solution A; A is placed in a vacuum cooking device and vacuumed to -0.08Mpa, heated to 90°C, and boiled for 40 minutes to obtain syrup.

[0057] (2) Prepare nut bars with the obtained syrup:

[0058] In this embodiment, the nut bar suitable for people with high blood sugar comprises the following components in parts by weight: 7 parts of cooked almond kernels, 4 parts of cooked cashew nuts, 4 parts of cooked pumpkin seeds, and 4 parts of cooked pumpkin seeds. 6 parts of peanuts, 4 parts of cooked hazelnut kernels, 0.5 parts of cooked white sesame seeds, 0.5 parts of cooked linseed kernels, 0.6 parts of sunflower oil, 0.05 parts of liquid soybean lecithin,...

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Abstract

The invention belongs to the field of foods, and particularly relates to a nut bar suitable for people with high blood sugar to eat and a preparation method of the nut bar. The nut bar comprises the following components: cooked almond kernels, cooked cashew nuts, cooked pumpkin seed kernels, cooked peanuts, cooked hazelnut kernels, cooked white sesame seeds, cooked flaxseed kernels, sunflower seedoil, soyabean lecithin, a mulberry leaf extract, a chestnut peel extract and syrup. Low GI is taken as a basic principle, nuts and seeds are taken as main raw materials, low-GI raw materials such asmaltitol liquid, resistant dextrin, inulin and erythritol are added, and besides, the mulberry leaf extract and the chestnut peel extract which have the effect of delaying rapid rise of blood sugar are compounded and added, so that the nut bar is suitable for people with high blood sugar to eat.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a nut bar suitable for people with high blood sugar and a preparation method thereof. Background technique [0002] Hyperglycemia is high levels of sugar, or glucose, in the blood. It occurs when the body does not produce or use enough insulin, the hormone that draws glucose into cells to use as energy. High blood sugar is a leading indicator of diabetes. [0003] Snack foods currently on the market basically contain a lot of starch and sucrose. In order to control blood sugar fluctuations, there are very few products that people with high blood sugar can choose to eat. Nuts are sought after by consumers because they are rich in unsaturated fatty acids. There are many nut-type products on the market today, which are widely loved for their portability and unique flavor. [0004] For example, Chinese patent application CN 108902871 A discloses a nut energy bar and its production...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/38A23G3/36A23G3/50
CPCA23G3/48A23G3/42A23G3/38A23G3/364A23G3/50A23V2002/00A23V2200/14A23V2200/328A23V2250/21A23V2250/6416A23V2250/6402A23V2250/5114A23V2250/5062
Inventor 郑雅丹杨鹏冯魏
Owner 浙江衡美健康科技股份有限公司
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