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Low-GI fish maw porridge and preparation method thereof

A technology for fish maw and coarse grains, applied in the field of food processing, can solve the problems of inability to guarantee food ratio and nutritional balance, easily exceeding the GI value, etc., and achieve the effects of promoting gastrointestinal motility, reducing high cholesterol and facilitating defecation

Pending Publication Date: 2022-05-27
燕之初健康美(厦门)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, at present, there are few low-GI meal replacement foods on the market, and buying raw materials for stewing by yourself cannot guarantee the food ratio and nutritional balance, and it is easy to exceed the GI value

Method used

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  • Low-GI fish maw porridge and preparation method thereof
  • Low-GI fish maw porridge and preparation method thereof
  • Low-GI fish maw porridge and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Raw materials: 1.0 parts of fish maw, 3.5 parts of erythritol, 1.5 parts of resistant dextrin, 4 parts of quinoa, 2.5 parts of oats, 2 parts of white kidney beans and 1.8 parts of chickpeas and 85 parts of water.

[0046] S11. Select quinoa, oats, white kidney beans and chickpeas to remove impurities, wherein the white kidney beans and chickpeas are crushed to a particle size of 4-8 mm, and the quinoa, oats and crushed white kidney beans and chickpeas are Beans are premixed to obtain premixed coarse grains;

[0047] S12, using purified water to prepare erythritol and resistant dextrin to obtain a preparation solution;

[0048] S13. Using an electronic balance with an accuracy of 0.01g, in a clean metal bowl, according to the above proportions, sequentially weigh the fish maw, the pre-mixed coarse grains and the preparation liquid for filling, wherein the temperature of the material and liquid should be greater than 60 ℃, and sealing is performed after filling to obtain...

Embodiment 2

[0051] Raw materials: 0.8 parts of fish maw, 3 parts of erythritol, 1.6 parts of resistant dextrin, 5 parts of quinoa, 3 parts of oats, 2.5 parts of white kidney beans and 2 parts of chickpeas and 80 parts of water.

[0052] S21. Select quinoa, oats, white kidney beans and chickpeas to remove impurities, wherein the white kidney beans and chickpeas are crushed to a particle size of 4-8 mm, and the quinoa, oats and the crushed white kidney beans and chickpeas are Beans are premixed to obtain premixed coarse grains;

[0053] S22, using purified water to prepare erythritol and resistant dextrin to obtain a preparation solution;

[0054] S23. Using an electronic balance with an accuracy of 0.01g, in a clean metal bowl, according to the above proportions, sequentially weigh the fish maw, the pre-mixed coarse grains and the preparation liquid for filling, wherein the temperature of the material liquid should be greater than 60 ℃, and sealing is performed after filling to obtain low...

Embodiment 3

[0057] Raw materials: 1.2 parts of fish maw, 3.5 parts of erythritol, 1.6 parts of resistant dextrin, 5 parts of quinoa, 2.5 parts of oats, 2.5 parts of white kidney beans and 2 parts of chickpeas and 85 parts of water.

[0058] S31. Select quinoa, oats, white kidney beans and chickpeas to remove impurities, wherein the white kidney beans and chickpeas are crushed to a particle size of 4-8 mm, and the quinoa, oats and the crushed white kidney beans and chickpeas are Beans are premixed to obtain premixed coarse grains;

[0059] S32, using purified water to prepare erythritol and resistant dextrin to obtain a preparation solution;

[0060] S33. Using an electronic balance with an accuracy of 0.01g, in a clean metal bowl, according to the above proportions, sequentially weigh the fish maw, the pre-mixed coarse grains and the preparation liquid for filling, wherein the temperature of the material and liquid should be greater than 60 ℃, and sealing is performed after filling to ob...

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Abstract

The invention relates to the technical field of food processing, in particular to low-GI fish maw porridge and a preparation method thereof, and the low-GI fish maw porridge comprises the following raw materials in parts by weight: 0.8-1.5 parts of fish maw, 3-4 parts of erythritol, 1.2-1.6 parts of resistant dextrin, 12-14 parts of coarse grain and 80-85 parts of water. Preferably, the coarse grain comprises the following raw materials in parts by weight: 3-5 parts of quinoa, 2.5-3 parts of oat, 2-2.5 parts of white kidney beans and 1.8-2 parts of chickpeas; preferably, the GI value of the low-GI fish maw porridge ranges from 35 to 39. According to the fish maw congee prepared according to the components and the proportion disclosed by the invention, foods with different nutrients are reasonably matched according to the requirements of human bodies, and the GI value of the fish maw congee ranges from 35 to 39, so that the fish maw congee not only meets the requirements on balanced nutrients, but also meets the requirements on low GI, and can effectively meet the requirements on low GI foods in the market.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-GI fish maw porridge and a preparation method thereof. Background technique [0002] Porridge is loved by many people because of its easy digestion, soft taste and rich nutrition, especially suitable for people with weak body and weak digestive ability. However, because the grains in the porridge contain a lot of starch and are usually cooked for a long time, more available carbohydrates are dissolved, resulting in a high GI (glycemic index) value of the porridge. Metabolism is fast, blood sugar rises rapidly in a short period of time, and then drops rapidly, resulting in large fluctuations in blood sugar and corresponding fluctuations in insulin. The high GI characteristics of ordinary porridge make it unsuitable for people with diabetes and people who need to control blood sugar. [0003] Food GI is highly positively correlated with postprandial blood glucose re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L33/10A23L33/21
CPCA23L7/10A23L11/05A23L33/10A23L33/21A23V2002/00A23V2200/30A23V2200/3262A23V2200/328A23V2250/6402A23V2250/5114Y02A40/90
Inventor 何跃建
Owner 燕之初健康美(厦门)食品有限公司
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