Low-GI high-dietary fiber gel candy and preparation method thereof

Abstract

The invention discloses a low-GI high-dietary fiber gel candy and a preparation method thereof, and relates to the technical field of food processing. The invention provides a low-GI high-dietary fiber gel composition. The low-GI high-dietary fiber gel composition comprises the following components in parts by weight: 10-16 parts of colloid, 40-80 parts of sugar alcohol, 750-850 parts of dietary fibers and 4-15 parts of a stabilizer, the dietary fiber is inulin; the stabilizer is a mixture of a stabilizer A and a stabilizer B; the stabilizer A is at least one of citric acid and malic acid; the stabilizer B is at least one of sodium citrate and potassium citrate. The low-GI high-dietary fiber gel composition provided by the invention innovatively combines the gel characteristic of colloid, the prebiotic characteristic of dietary fiber and the metabolic characteristic of sugar alcohol, and realizes blood glucose management through triple mechanisms.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a low-GI high-dietary-fiber gel candy and a preparation method thereof. Background Art

[0002] The glycemic index (GI) of a food is an important quantitative indicator for measuring the blood glucose response of the human body after the intake of carbohydrate foods. It is defined as: under standard conditions, the ratio of the area under the blood glucose response curve (AUC) within 2 hours after the intake of a test food containing 50 grams of available carbohydrates to the area under the blood glucose response curve of an equal amount of carbohydrate reference food (usually anhydrous glucose or white bread). According to the internationally accepted classification standard, foods with a GI value of ≤55 are defined as low GI foods, and foods with a GI value of 55 are defined as high GI foods.<GI≤70为中GI食物,GI> 70 is considered a high-GI food. High-GI foods, due to their rapid digestion and absorption, can lead to a rapid rise in postprandial blood glucose levels and accompanied by dramatic fluctuations in insulin secretion. Low-GI foods, on the other hand, due to their slow digestion and absorption, can delay glucose release, thereby maintaining a smoother postprandial blood glucose profile, reducing insulin requirements, and potentially improving insulin sensitivity. Numerous epidemiological and clinical studies have demonstrated that long-term low-GI dietary patterns exhibit significant metabolic benefits in the primary prevention of type 2 diabetes, obesity management, and cardiovascular disease risk management. Therefore, optimizing dietary structure based on GI theory has become a key strategy in modern nutrition and clinical medicine. In recent years, the global burden of chronic metabolic diseases has continued to increase, and consumer health awareness has significantly increased. Against this backdrop, the development of low-GI foods has become a key research focus in food science and public health. Low-GI gel candies, in particular, show promising prospects in the healthy snack market due to their portability, sensory pleasure, and potential functional properties. However, current research on low-GI, high-fiber gel candies remains plagued by significant knowledge gaps and technical bottlenecks.

[0003] Existing related patent technologies have obvious defects. For example, CN111990519B, a high-fiber soft candy and its preparation method, has developed high dietary fiber soft candy, but the proportion of white sugar added is too high, exceeding the low GI food standard. In addition, the combination of high sugar and high fiber produces a "sugar metabolism interference effect", which offsets the sustained-release effect of dietary fiber and may lead to abnormal blood sugar fluctuations. Existing technologies generally have problems such as low dietary fiber content or excessive sugar content. Therefore, the research and development of high-fiber gel candies with good sensory quality and health value that will not cause a significant increase in blood sugar has become a difficult problem that the industry urgently needs to overcome.

[0004] In view of this, this application is filed. Summary of the Invention

[0005] Based on this, the purpose of the present application is to overcome the deficiencies of the prior art and provide a low GI high dietary fiber gel candy and a preparation method thereof.

[0006] To achieve the above-mentioned purpose, the technical solution adopted by the present application is: a low GI high dietary fiber gel composition, comprising the following components by weight: 10-16 parts of colloid, 40-80 parts of sugar alcohol, 750-850 parts of dietary fiber, 4-15 parts of stabilizer; the dietary fiber is inulin; the stabilizer is a mixture of stabilizer A and stabilizer B; the stabilizer A is at least one of citric acid and malic acid; the stabilizer B is at least one of sodium citrate and potassium citrate.

[0007] The low GI high dietary fiber gel composition provided by the present application innovatively combines the gel properties of colloid, the prebiotic properties of dietary fiber and the metabolic properties of sugar alcohol, and achieves blood glucose management through a triple mechanism. The specific action mechanism is as follows: the carboxyl groups in the colloid molecules form electrostatic interaction with inulin, reducing the thermal degradation rate of inulin; the three-dimensional hydrated gel network formed by inulin can physically delay the carbohydrate digestion and absorption process, while sugar alcohol does not cause glycemic response due to its unique metabolic pathway, and the synergistic effect of the three significantly reduces the glycemic index of the product, so that the product meets the low GI dietary standard; in addition, by optimizing the proportion of colloid and the ratio of inulin to sugar alcohol, the product can maintain good texture properties during storage, avoiding the problems of sanding and hardening that are prone to occur in general low-sugar candies, and prolonging the shelf life.

[0008] As a natural dietary fiber, the low GI property of inulin depends on the stability of the molecular structure, but it is prone to thermal degradation or enzymatic hydrolysis during conventional processing, resulting in an increase in short-chain sugars and an increase in GI value. Therefore, in this patent, self-made stabilizers are used to fully inhibit the degradation of inulin during processing, reduce the glucose content in the final product, and ensure the stability of the low GI value; the retention rate of effective ingredients in inulin is improved, ensuring that the content of dietary fiber is as high as 60%. The specific action mechanism is as follows: (1) the stabilizer inhibits the activity of inulinase by adjusting the pH value and metal ion concentration, so that it deviates from the optimum reaction condition, thereby reducing the generation of glucose from inulin hydrolysis. (2) The stabilizer changes the metabolic pathway of inulin, so that it is more inclined to other directions rather than generating glucose. (3) The buffer system formed by the specific stabilizer can stabilize the pH value of the processing system, further inhibit the activity of inulinase, and effectively reduce the generation of glucose from inulin during processing.

[0009] The present invention provides a low GI high dietary fiber gel composition, which can significantly reduce the caloric value of the product and effectively control the increase in blood sugar levels after consumption. It is particularly suitable for people who are losing weight and diabetic patients. The synergistic effect of the soluble dietary fiber, sugar alcohol and colloid in the formula of the present invention can not only enhance the consumer's sense of fullness, improve insulin sensitivity, promote intestinal peristalsis, and benefit intestinal health; it can also slow down the rate of blood sugar increase after consumption and reduce its increase. The low GI high dietary fiber gel composition provided by the present invention breaks through the limitations of traditional functional foods. While ensuring the efficacy of blood sugar management, it provides a sensory experience comparable to traditional candies, allowing people with diabetes, metabolic syndrome and other sugar control needs to enjoy sweets safely, and significantly improves compliance. This innovative formula design achieves the unity of functionality and palatability, provides a new idea for the development of functional candies, and has important clinical application value and market prospects.

[0010] Preferably, the low GI high dietary fiber gel composition comprises the following components in parts by weight: 12-15 parts of colloid, 50-70 parts of sugar alcohol, 780-820 parts of dietary fiber, and 7-12 parts of stabilizer.

[0011] During actual experiments, the inventors found that when the weight proportions of the components in the low GI high dietary fiber gel composition are within the above range, the soft candy has good elasticity, a smooth and delicate taste, moderate toughness, a compact and uniform structure, does not stick to teeth, and has good chewiness.

[0012] Preferably, the stabilizer A is a mixture of citric acid and malic acid; the stabilizer B is a mixture of sodium citrate and potassium citrate. Preferably, the weight ratio of stabilizer A to stabilizer B in the stabilizer is (2-4):2.

[0013] During actual experiments, the inventors discovered that when the weight ratio of stabilizer A to stabilizer B in the stabilizer is within the above-mentioned range, the pH of the processing system is more stable, the activity of inulinase can be better inhibited, and the production of glucose from inulin during processing can be further reduced. Furthermore, the inventors found that when the weight ratio of stabilizer A to stabilizer B in the stabilizer is within the above-mentioned range, the effective retention of inulin components is higher, and the glucose content in the soft candy is lower.

[0014] Preferably, the stabilizer can be obtained by uniformly mixing stabilizer A and stabilizer B.

[0015] Preferably, the inulin is inulin microcapsules, the wall material of the inulin microcapsules is a mixture of dextrin, polysaccharide and protein, the core material of the inulin microcapsules is inulin, and the particle size D90 of the inulin is ≤60 μm.

[0016] Preferably, the weight ratio of the core material to the wall material in the inulin microcapsules is core material:wall material=(1-2):3.

[0017] Preferably, the method for preparing inulin comprises the following steps:

[0018] (a) ultrafine grinding the inulin raw material, wherein the particle size D90 of the inulin after grinding is ≤60 μm;

[0019] (b) dissolving dextrin, polysaccharide and protein in deionized water in a certain proportion, stirring to form a homogeneous carrier solution, mixing with the crushed inulin at 50-70° C., and subsequently spray drying using a spray dryer.

[0020] The inventors found in actual experiments that when the amount of dietary fiber added is too high (>50%), the product has a soft and sticky taste; it is sticky and not elastic; it has no colloid feel; and its water-locking ability is poor. The inulin described in the present invention is specially treated inulin; specifically, the inventors used three technical means to optimize it: (1) ultrafine grinding: the final inulin particle size D90 is ≤60μm; (2) spray drying: using dextrin, polysaccharide and protein to embed the inulin; (3) optimizing the product production process parameters. Through the optimization of these three technical means, the sugar is made to have moderate hardness and softness; good elasticity; a certain toughness; a delicate taste; no sticking to teeth; and good acceleration stability.

[0021] Preferably, in step (a), the ultrafine grinding is carried out using a fluidized bed airflow pulverizer with a working pressure of 0.8-1.2 MPa and a classifying wheel speed of 3000-5000 rpm.

[0022] Preferably, the inulin particle size is measured using a laser particle size analyzer (Malvern Mastersizer 3000).

[0023] Preferably, in step (b), the weight ratio of the wall material to the deionized water is wall material:deionized water=1:(2-3).

[0024] Preferably, in step (b), the dextrin is at least one of maltodextrin and cyclodextrin; the polysaccharide is at least one of gum arabic, xanthan gum, and locust bean gum; the protein is at least one of whey protein, soy protein isolate, and pea protein; further preferably, the dextrin is maltodextrin; the colloid is gum arabic; and the protein is soy protein isolate.

[0025] Preferably, in step (b), the weight ratio of the dextrin, polysaccharide and protein is dextrin: colloid: protein = (1-4): (1-4): (1-4); preferably, the dextrin: colloid: protein = 1:1:1.

[0026] Preferably, in the step (b), the stirring speed is 500-800 rpm, and the stirring time is 30-60 min; the spray drying is carried out using a spray dryer, and the inlet air temperature of the spray dryer is set to 150-170°C; the outlet air temperature is 75-85°C; the feed rate is 5-10 mL / min; and the atomization pressure is 0.5-1.0 MPa.

[0027] Preferably, the colloid is at least one of gelatin, carrageenan, pectin and agar.

[0028] Preferably, the sugar alcohol is at least one of erythritol, mannitol, xylitol, sorbitol and maltitol.

[0029] Preferably, the low GI high dietary fiber gel composition further comprises 2-5 parts of flavors and 2-4 parts of glazing agents; the glazing agents comprise at least one of carnauba wax, soybean oil, castor oil, coconut oil, and sunflower oil.

[0030] In addition, the present invention provides a method for preparing the low GI high dietary fiber gel composition, comprising the following steps:

[0031] (1) After uniformly mixing the colloid, sugar alcohol, and deionized water, heating to form a colloid, a mixture I is obtained;

[0032] (2) Mixing dietary fiber and deionized water uniformly and heating until transparent to obtain a mixture II;

[0033] (3) After the mixture I and the mixture II are evenly mixed, a stabilizer is added, the mixture is injected into a mold and then dried, and the low GI high dietary fiber gel composition is obtained after demoulding.

[0034] Preferably, the heating temperature in step (2) is 95-100° C., and the heating time is 10-15 min; and after adding the stabilizer in step (3), the pH of the system is greater than 4.

[0035] Preferably, when the low GI high dietary fiber gel composition contains flavoring and glazing agent, the preparation method comprises the following steps:

[0036] (1) After uniformly mixing the colloid, sugar alcohol, and deionized water, heating to form a colloid, a mixture I is obtained;

[0037] (2) Mixing dietary fiber and deionized water uniformly and heating until transparent to obtain a mixture II;

[0038] (3) After the mixture I and the mixture II are evenly mixed, a stabilizer and a flavor are added, the mixture is injected into a mold and dried, and a glazing agent is added after demoulding to obtain the low GI high dietary fiber gel composition.

[0039] In addition, the preparation method of the low GI high dietary fiber gel composition of the present invention is simple and easy, convenient for operation and quality control, and has the potential for large-scale production.

[0040] Furthermore, the present invention provides use of the low GI high dietary fiber gel composition in preparing candies.

[0041] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention provides a low-GI high-dietary fiber gel composition, which can significantly reduce the caloric value of the product and effectively control the rise in blood sugar levels after consumption, and is particularly suitable for people who are losing weight and diabetic patients. The synergistic effect of the soluble dietary fiber, sugar alcohol, and colloid in the formula of the present invention can not only enhance the consumer's sense of fullness, improve insulin sensitivity, promote intestinal peristalsis, and benefit intestinal health; it can also slow down the rate of blood sugar rise after consumption and reduce its rise. The present invention has significant advantages in terms of nutritional optimization, taste improvement, and innovative production process, and provides new ideas and practical paths for the development of functional foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 This is a graph showing the stability change of the gel composition prepared in Example 1;

[0043] Figure 2 This is a graph showing the stability change of the gel composition prepared in Comparative Example 1;

[0044] Figure 3 This is a graph showing the stability changes of commercially available low-GI soft candies;

[0045] Figure 4 This is a graph showing the stability changes of ordinary pectin gummies;

[0046] Among them, a is the sample image at room temperature; b is the sample image after one week of acceleration; c is the sample image after two weeks of acceleration. DETAILED DESCRIPTION

[0047] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below with reference to the accompanying drawings and specific examples. Its purpose is to understand the content of the present invention in detail, rather than to limit the present invention. All other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention. Unless otherwise specified, the experimental reagents and instruments designed for the implementation and comparative examples of the present invention are all commonly used ordinary reagents and instruments, which can be obtained from commercial channels. In the implementation and comparative examples, the experimental methods used are all conventional methods unless otherwise specified; and unless otherwise specified, the raw materials used in parallel experiments are from the same batch of raw materials.

[0048] The raw materials used in the actual experimental process of the present invention are now further described, but are not limited to the following raw materials:

[0049] Pectin: Puyang Lemon Biotechnology Co., Ltd., batch number: YZ231212002;

[0050] Erythritol: Baolingbao Biotechnology Co., Ltd., batch number: YZ241217022;

[0051] Carnauba wax: Brasil Ceras, batch number: YZ250425014;

[0052] Citric acid, malic acid, sodium citrate and potassium citrate are all conventional commercial products.

[0053] Inulin: Inulin particle size D90 = 90 μm, Beneo Orafti, HSI, batch number: YZ250510015;

[0054] Inulin microcapsules-1 were prepared in-house. The preparation method was as follows: (a) the inulin raw material was ultrafinely pulverized using a fluidized bed airflow mill at a working pressure of 1.2 MPa and a classifying wheel speed of 5000 rpm. The inulin particle size after pulverization was D90 = 15 μm.

[0055] (b) Dissolving dextrin, polysaccharide, and protein in deionized water in a ratio of maltodextrin, gum arabic, and soy protein (1:1:1) and stirring to form a homogeneous carrier solution was then performed with the crushed inulin at 60° C. and a speed of 500 rpm. The solution was then spray-dried using a spray dryer with an inlet air temperature of 160° C., an outlet air temperature of 80° C., a feed rate of 80 mL / min, and an atomization pressure of 0.8 MPa.

[0056] Inulin microcapsule-2: Compared with inulin microcapsule-1, the only difference is the particle size D90 of the inulin raw material after crushing. The working pressure is 1.0 MPa, and the particle size D90 of the inulin raw material after crushing is 35 μm.

[0057] Inulin microcapsule-3: Compared with inulin microcapsule-1, the only difference is the particle size D90 of the inulin raw material after crushing. The working pressure is 0.8 MPa, and the particle size D90 of the inulin raw material after crushing is 50 μm.

[0058] Inulin microcapsule-4: Compared with inulin microcapsule-1, only the ratio of dextrin, polysaccharide and protein is different, maltodextrin: gum arabic: soy protein isolate = 4:3:4;

[0059] Inulin microcapsule-5: Compared with inulin microcapsule-1, only the ratio of dextrin, polysaccharide and protein is different, maltodextrin: gum arabic: soy protein isolate = 3:4:4;

[0060] Inulin microcapsule-6: Compared with inulin microcapsule-1, only the dextrin, polysaccharide and protein are different, cyclodextrin: xanthan gum: whey protein = 1:1:1;

[0061] Examples and Comparative Examples

[0062] The present invention provides a low GI high dietary fiber gel composition. The stabilizer is selected as shown in Table 1. The components and weight portions of the low GI high dietary fiber gel composition are selected as shown in Tables 2-3. The preparation method of the low GI high dietary fiber gel composition comprises the following steps:

[0063] (1) After uniformly mixing the colloid, sugar alcohol, and deionized water, heating to form a colloid, a mixture I is obtained;

[0064] (2) Mixing dietary fiber and deionized water uniformly and heating until transparent to obtain mixture II; the heating temperature is 95° C. and the heating time is 10 min;

[0065] (3) The mixture I and the mixture II are mixed evenly and then boiled until the sugar content reaches 70°BX; then a stabilizer and flavor are added, the pH of the system is 4.1-4.3, and the mixture is stirred evenly and injected into a mold, dried, and a glazing agent is added after demoulding to obtain the low GI high dietary fiber gel composition.

[0066] Table 1

[0067]

[0068] Table 2

[0069]

[0070]

[0071]

[0072] Table 3

[0073]

[0074] Performance Test-1 Texture Characteristics

[0075] Test samples: compositions prepared in Examples and Comparative Examples, commercially available low-GI soft candies, and ordinary pectin soft candies.

[0076] Test method: Texture Profile Analysis (TPA) test mode was used, P / 36R cylindrical probe was adopted, pre-test, test and post-test speed was 1 mm / s, compression rate: 60%, trigger force: 0.1 N, intermediate dwell time: 5 s. The middle flat and uniform part (1 cm x 1 cm) of each gummy was taken for determination, and each group of samples was determined in parallel for 6 times.

[0077] Specific test items include hardness (g) - the force required to deform the food; cohesiveness - the internal binding force of the food, that is, the cohesive force to pull the internal food together; springiness (mm) - the ratio of the food to deform in the hand to recover to the original state after removing the external force; gumminess (g) - the energy required to break the semi-solid sample into a stable state for swallowing; chewiness (mJ) - the energy required to chew the solid food into a swallowable state;

[0078] Test results: as shown in Table 4.

[0079] Table 4

[0080]

[0081]

[0082] From the above table, it can be seen that the composition prepared in the examples exhibits more excellent texture properties, including higher hardness, cohesiveness, springiness, gumminess and chewiness, compared with the comparative examples. This difference is mainly due to the use of self-made complex stabilizer and the optimization of the processing technology of inulin in the examples, which significantly improves the structural stability and mechanical properties of the product. In contrast, the texture parameters (such as hardness, cohesiveness) of the comparative examples are significantly reduced, indicating that the traditional formula has obvious limitations in texture control.

[0083] In addition, the examples, commercially available low GI gummy and ordinary pectin gummy were compared by TPA test. The results show that the hardness of the sample is slightly different from that of the commercially available low GI gummy, and is significantly higher than that of the ordinary pectin gummy, indicating that the sample has strong anti-deformation ability, which may be related to its high internal crosslinking density or harder matrix structure. Moreover, the sample exhibits higher cohesiveness, stronger internal binding force and more dense structure, and is not easy to break or delaminate. In addition, the elasticity of the sample is significantly better than that of the commercially available low GI gummy and the ordinary pectin gummy, and has more excellent deformation recovery ability after compression, which may be related to the elastic polymer network or higher molecular chain flexibility. The gumminess and chewiness of the sample are significantly higher than those of the commercially available low GI gummy and the ordinary pectin gummy, further confirming that it has stronger structural continuity and chew resistance.

[0084] In summary, compared with commercially available low-GI gummies and ordinary pectin gummies, this sample has better cohesion, elasticity, adhesion and chewiness, which enables it to maintain moderate hardness while enhancing the durability of the taste and overall texture.

[0085] Performance Test-2 Acceleration Experiment Comparison

[0086] Test samples: compositions prepared in Examples and Comparative Examples, commercially available low-GI soft candies, and ordinary pectin soft candies.

[0087] Test method: All samples were placed in an accelerated environment of 40°C and 75% RH for two weeks, and their water release and stickiness were observed. Five samples were tested in each group, and the average was calculated after observation.

[0088] The compositions prepared in Examples 1-13 and Comparative Examples 1-3, commercially available low GI soft candies, and ordinary pectin soft candies were scored. The scoring criteria are shown in Table 5. The results are shown in Table 5. Figures 1-4 As shown in Table 6.

[0089] Table 5

[0090]

[0091] Table 6

[0092]

[0093]

[0094] As shown in the table above, after one week of accelerated testing, the samples in Examples 1-13 exhibited excellent stability. Specifically, these samples maintained excellent appearance and feel, with an overall dry surface. Even if some samples contained a small amount of sticky material, it was localized and minor, not affecting the overall appearance or ease of use of the product.

[0095] In contrast, the samples in Comparative Examples 1-3 exhibited significant quality deterioration under the same test conditions. The phenomenon of sugar bodies sticking to each other was particularly prominent, with some samples even clumping and difficult to separate individually. Furthermore, the sample surfaces showed severe signs of exudation, with large amounts of sticky material precipitating from the interior and adhering to the surface. This not only felt sticky to the touch but also caused the sample morphology to become blurred and lose its original regularity. It is worth noting that, as similar products commonly found on the market, commercially available low-GI soft candy products and conventional pectin products also failed to avoid similar quality issues after a week of accelerated testing, also exhibiting sugar body adhesion and exudation, further highlighting the stability advantages of Examples 1-13.

[0096] When the accelerated test was extended to two weeks, the samples of Examples 1-13 were still able to maintain good stability. Although there was a slight sticking sensation during chewing, this sensation was fleeting and did not affect the chewing experience. Figures 1-4 As shown. The samples of Examples 1-13 still maintain an independent form, with no obvious exudation on the surface, and the overall quality has not deteriorated substantially. The quality of the samples of Comparative Examples 1-3 has further deteriorated: the degree of adhesion of the sugar bodies has deepened, and some samples have completely fused into a ball; more sticky substances have seeped out of the surface, and even a fluid mucus layer has formed. When commercially available low-GI pectin gummies and ordinary pectin gummies are gently pressed with fingers, droplets will directly ooze out of the surface, indicating that the internal substances are seriously lost; at the same time, there will be an obvious sticky feeling when chewing, and the sticky substances will firmly adhere to the teeth and oral mucosa, greatly affecting the eating experience.

[0097] These results clearly demonstrate that Examples 1-13 significantly outperformed the comparative examples and commercially available products in terms of accelerated stability, both in one- and two-week accelerated tests. Their core advantages lie in superior anti-exudation performance, such as reduced internal material loss, and anti-adhesion performance, such as maintaining the product's independent form.

[0098] Performance Test-3 Nutrient Content Determination

[0099] Experimental method: The determination method for total sugar is GB 5009.8 "Determination of fructose, glucose, sucrose, maltose and lactose in foods"; the determination method for dietary fiber (inulin source) is GB 5009.255 "Determination of fructans in foods"; "Others" refers to other ingredients in the composition other than dietary fiber, such as protein, fat, etc., and the total amount added to dietary fiber is 100%.

[0100] The experimental results are shown in Table 7.

[0101] Table 7

[0102]

[0103] As can be seen from the above table, the dietary fiber content of the composition prepared in the examples of the present invention is as high as over 60%. The composition provided by the present invention fills the research gap of low GI and high dietary fiber gel candies.

[0104] Performance Test-4 Mouse Experiment Determination of GI Value

[0105] Experimental methods:

[0106] (1) Oral gavage

[0107] Eighty healthy SPF male rats, aged 5 to 6 weeks and weighing 200 ± 2 g, were used. They were housed in a dedicated animal room under a 12-h reverse light-dark cycle (temperature 24 ± 2°C, humidity 61 ± 10%) and provided with tap water and a diet specifically designed for animal testing.

[0108] After adaptive feeding, the experimental rats were randomly divided into eight groups and numbered, with 10 rats in each group. The eight groups were a normal control group, a positive control group, and experimental groups 1-6. The normal control group was gavaged with normal saline every day, the positive control group was gavaged with an equal volume of glucose solution every day, and experimental groups 1-6 were gavaged with Example 1, Example 2, Example 4, Example 6, commercially available low-GI soft candy, and ordinary pectin soft candy, respectively.

[0109] (2) Measurement method

[0110] The corresponding samples were gavaged according to the groups, and the precise time was recorded. The blood was collected at 0, 30, 60, 90, and 120 minutes. The plasma glucose concentration was measured using a blood glucose meter.

[0111] (3) Calculation method

[0112] Calculate the area under the blood glucose curve (AUC) (mmol / L):

[0113]

[0114] G i is the blood glucose value; t i For time point.

[0115] Experimental results: as shown in Table 8.

[0116] Table 8

[0117]

[0118]

[0119] Blood glucose monitoring data revealed significant differences in blood glucose responses between groups: The normal control group maintained stable blood glucose throughout the entire process, indicating no fluctuations in the normal saline solution after the sugar-free loading. The positive control group experienced a peak 30 minutes after oral administration of anhydrous glucose. Among the experimental groups, the blood glucose curve of the standard pectin gummy candy (experimental group 6) overlapped significantly with that of the positive control group, indicating that the sugar loading was comparable to that of direct glucose ingestion. Despite being labeled "low GI," the commercially available low-GI gummy candy (experimental group 5) saw a 30-minute blood glucose spike to 9.8 mmol / L (significantly higher than in experimental groups 1-4) and a slow return to 6.9 mmol / L after 120 minutes, revealing its limited effectiveness in controlling blood glucose.

[0120] The examples performed well. For example, in Example 2, the peak value was only 7.4 mmol / L at 30 minutes and recovered to 5.8 mmol / L at 120 minutes, confirming its sustained release properties. In summary, the blood glucose response of commercially available low-GI soft candies and regular soft candies was significantly inferior to that of the experimental formula.

[0121] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A low GI high dietary fiber gel composition, characterized in that The invention comprises the following components in parts by weight: 10-16 parts of colloid, 40-80 parts of sugar alcohol, 750-850 parts of dietary fiber, and 4-15 parts of stabilizer; The dietary fiber is inulin; the stabilizer is a mixture of stabilizer A and stabilizer B; the stabilizer A is at least one of citric acid and malic acid; and the stabilizer B is at least one of sodium citrate and potassium citrate.

2. The low GI high dietary fiber gel composition according to claim 1, wherein The invention comprises the following components in parts by weight: 12-15 parts of colloid, 50-70 parts of sugar alcohol, 780-820 parts of dietary fiber and 7-12 parts of stabilizer.

3. The low GI high dietary fiber gel composition according to claim 1, wherein The stabilizer A is a mixture of citric acid and malic acid; the stabilizer B is a mixture of sodium citrate and potassium citrate; and / or the weight ratio of stabilizer A to stabilizer B in the stabilizer is (2-4):

2.

4. The low GI high dietary fiber gel composition according to claim 1, wherein The inulin is inulin microcapsules, and the wall material of the inulin microcapsules is a mixture of dextrin, polysaccharide and protein.

5. The low GI high dietary fiber gel composition according to claim 1, wherein The colloid is at least one of gelatin, carrageenan, pectin and agar.

6. The low GI high dietary fiber gel composition according to claim 1, wherein The sugar alcohol is at least one of erythritol, mannitol, xylitol, sorbitol and maltitol.

7. The low GI high dietary fiber gel composition according to claim 1, wherein The invention also includes 2-5 parts of essence and 2-4 parts of polish; the polish includes at least one of carnauba wax, soybean oil, castor oil, coconut oil and sunflower oil.

8. A method for preparing the low GI high dietary fiber gel composition according to claims 1-6, characterized in that: The steps include: (1) After uniformly mixing the colloid, sugar alcohol, and deionized water, heating to form a colloid, a mixture I is obtained; (2) Mixing dietary fiber and deionized water uniformly and heating until transparent to obtain a mixture II; (3) After the mixture I and the mixture II are evenly mixed, a stabilizer is added, the mixture is injected into a mold and then dried, and the low GI high dietary fiber gel composition is obtained after demoulding.

9. The method for preparing the low GI high dietary fiber gel composition according to claim 8, wherein: The heating temperature in step (2) is 95-100° C. and the heating time is 10-15 min. After the stabilizer is added in step (3), the pH of the system is greater than 4.

10. Use of the low GI high dietary fiber gel composition according to any one of claims 1 to 7 in preparing candy.

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