Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Preparation process of low-GI sucrose substitute composition

A preparation process and composition technology are applied in the field of preparation of low-GI sucrose substitute compositions, which can solve the problems of reducing the GI value of sucrose-containing foods, and achieve the purpose of accelerating harmful toxins, slowing down the increase of glucose content, and improving intestinal microecology. Effect

Pending Publication Date: 2021-06-01
杭州衡美食品科技有限公司
View PDF10 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Products with low GI value can be obtained in the above technologies, which can effectively reduce the GI value of sucrose-containing foods, and satisfy all kinds of people, especially people with diabetes and people with abnormal blood sugar. However, they all contain sucrose and have certain risks.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation process of low-GI sucrose substitute composition
  • Preparation process of low-GI sucrose substitute composition
  • Preparation process of low-GI sucrose substitute composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0046] A preparation process of a low GI sucrose substitute composition, based on 10 parts by weight, the sweetening composition comprises 3-7 parts of oat bran powder, 1-4 parts of mixed fruit and vegetable powder, 0.5-3 parts of white kidney bean extract, 0.2-0.6 part of xylo-oligosaccharide, 0.3-1.5 part of L-arabinose, 0.1-1 part of fructooligosaccharide, 0.05-0.1 part of stevioside, preferably 5 parts of oat bran powder, 2 parts of mixed fruit and vegetable powder, white kidney bean extract 1.5 parts of oligosaccharides, 0.4 parts of xylo-oligosaccharides, 0.4 parts of L-arabinose, 0.4 parts of fructooligosaccharides, and 0.07 parts of steviol glycosides; the oat bran powder contains β-glucan, and the oat bran powder contains β-glucan. β-glucan ≥ 20%; the preparation process of the sweetening composition includes: drying each component, pulverizing and mixing according to the formula ratio or dissolving each component in water according to the formula ratio, and then placi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation process of a low-GI sucrose substitute composition. 10 parts by weight of a sweetening composition comprises 3-7 parts of oat bran powder, 1-4 parts of mixed fruit and vegetable powder, 0.5-3 parts of a white kidney bean extract, 0.2-0.6 part of xylooligosaccharide, 0.3-1.5 parts of L-arabinose, 0.1-1 part of fructo-oligosaccharide and 0.05-0.1 part of stevioside, wherein the oat bran powder contains beta-glucan; the preparation process of the sweetening composition comprises the following steps: drying and crushing the components, mixing the components according to the formula proportion or dissolving the components in water according to the formula proportion, and then putting the solution into a spray dryer for spray drying to obtain the sweetening composition.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation process of a low GI sucrose substitute composition. Background technique [0002] The rapid development of the social economy, the accelerated pace of life, and the rapid development of the food industry have changed people's eating habits and food composition. A large number of refined and convenient fast foods appear, and the consumption of high-sugar and high-oil foods has increased rapidly, resulting in a daily diet. Excessive energy intake, unbalanced nutrient intake, and the prevalence of overweight and obesity are increasing year by year, showing an epidemic trend. According to the 2016 edition of the Chinese Expert Consensus on Medical Nutritional Treatment of Overweight / Obesity, obesity is a potential risk factor for diabetes, cardiovascular disease and other metabolic diseases and tumors. The consensus clearly pointed out that obesity is often the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/30A23L27/10A23L27/12A23L33/125A23L33/105A23L33/21A23L33/22A23L5/00F26B3/12F26B17/10
CPCA23L27/33A23L27/38A23L27/10A23L27/12A23L27/11A23L33/125A23L33/105A23L33/21A23L33/22A23L5/00F26B3/12F26B17/10A23V2002/00
Inventor 冯魏郑雅丹杨鹏
Owner 杭州衡美食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com