Low-glycemic-index mixed rice suitable for diabetics to eat

A technology for glycemic index and diabetic patients, applied in the field of mixed rice with low glycemic index, which can solve the problems of single and unbalanced nutritional components, affecting physical health and other problems

Pending Publication Date: 2022-02-01
上海创语生命健康科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high sugar content in fine grains such as polished rice and refined noodles, they are not suitable for diabetics to eat for

Method used

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  • Low-glycemic-index mixed rice suitable for diabetics to eat

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Experimental program
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Effect test

Embodiment 1

[0012] A low glycemic index mixed rice suitable for diabetics, comprising the following raw materials by weight: 25 parts of gluten powder, 20 parts of soybean protein isolate, 15 parts of oat bran powder, 10 parts of inulin powder, pea protein powder 9 parts and 8 parts of wheat bran powder; the above raw materials are dry-milled into powder respectively, then matured at a temperature of 110°C, mixed and granulated according to a certain proportion, finally dried and packaged.

Embodiment 2

[0014] A low glycemic index mixed rice suitable for diabetics, comprising the following raw materials by weight: 30 parts of gluten powder, 25 parts of soybean protein isolate, 20 parts of oat bran powder, 15 parts of inulin powder, pea protein powder 11 parts and 10 parts of wheat bran powder; the above raw materials are dry-milled into powder respectively, then matured at a temperature of 110° C., mixed and granulated according to a certain proportion, finally dried and packaged.

Embodiment 3

[0016] A low glycemic index mixed rice suitable for diabetics, comprising the following raw materials by weight: 20 parts of gluten powder, 15 parts of soybean protein isolate, 10 parts of oat bran powder, 5 parts of inulin, pea protein powder 7 parts and 6 parts of wheat bran powder; the above raw materials are dry-milled into powder respectively, then matured at a temperature of 110° C., mixed and granulated according to a certain proportion, finally dried and packaged.

[0017] Clinical Observation

[0018] 1. Experimenters: 40 volunteers without underlying diseases were selected and randomly divided into four groups, divided into experimental groups 1, 2, 3 and the control group.

[0019] 2. Experimental method: Start fasting for 12 hours at 20:00 the day before the experiment, test the blood sugar changes before and after eating the experimental meal, and recommend the intake according to kilogram body weight. The experimental group eats the above premixed powder, and the...

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Abstract

The invention discloses low-glycemic-index mixed rice suitable for diabetics to eat. The low-glycemic-index mixed rice comprises the following raw materials in parts by weight: 20-30 parts of vital gluten, 15-25 parts of soybean protein isolate, 10-20 parts of oat bran powder, 5-15 parts of inulin, 7-11 parts of pea protein powder and 6-10 parts of wheat bran powder. The preparation method comprises the following steps: respectively dry-grinding the raw materials into powder, curing at the temperature of 110 DEG C, mixing and granulating according to a certain proportion, and finally drying and packaging. The raw materials in the special mixed rice for diabetes basically do not contain sugar or are low in sugar content, so that the rice is a special low-sugar grain for diabetics, and has the effects of reducing blood fat, reducing blood sugar, reinforcing vital energy and building bodies after being eaten for a long time.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a mixed rice with a low glycemic index suitable for diabetics. Background technique [0002] Diabetes is a disease caused by an inappropriate increase in blood glucose levels due to the body's inability to release and use insulin normally. Grain is the main food that people rely on for survival. With the continuous improvement of living standards, refined grains such as polished rice and refined noodles are the main food in daily life, accompanied by non-staple foods such as chicken, fish, meat, eggs, etc. High levels in the human body The intake of foods such as calories, high protein, and high fat has led to an increase in the incidence of diabetes year by year. Due to the high sugar content in fine grains such as polished rice and refined noodles, they are not suitable for diabetics to eat for a long time. People supplement them with miscellaneous grains such as corn...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/00A23L29/30A23L33/00
CPCA23L7/115A23L29/045A23L29/30A23L33/00A23V2002/00A23V2200/3262A23V2200/328A23V2200/30A23V2250/5488A23V2250/5486A23V2250/548
Inventor 周万清
Owner 上海创语生命健康科技有限公司
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