Low-GI honey combined product and design method thereof

Abstract

The invention provides a low-GI honey combined product and a design method thereof. The design method comprises the following steps: calculating a target fruit-glucose ratio threshold value greater than or equal to 1.27 by taking a low GI standard (GI is less than or equal to 55) and a GI decreasing amplitude of honey compared with a fruit-glucose liquid with an equal fruit-glucose ratio as a reference; obtaining the actual fructose-glucose ratio of the honey raw material, and calculating the mixing ratio through a linear weighted proportioning method; and mixing in proportion to obtain the low-GI honey combined product. The fruit-grape ratio of the product is greater than or equal to 1.27, the GI value is less than or equal to 55, and the product can be realized by blending different honey raw materials. The invention further provides a honey GI value determination method based on the mouse model, 0.10 g of total carbohydrate is taken as reference intake, and the area and the GI value under the curve are calculated through multi-point blood glucose monitoring after intragastric administration. The method disclosed by the invention is scientific and high in predictability, and can effectively guide directional development and quality control of low-GI honey products.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a low-GI honey blend product and its design method. Background Technology

[0002] The prevalence of diabetes in my country is currently rising and showing a trend towards affecting younger people. Excessive intake of high glycemic index (GI) foods is a key factor in inducing abnormal blood sugar levels. Honey, as a traditional natural sweetener, is rich in various nutrients and has nutritional and health benefits. Although the GI value of honey is listed as 73 in the sixth edition of my country's "Food Composition Table," in reality, the GI value of honey varies significantly due to factors such as origin, nectar source, processing, and storage methods, ranging from 32 to 85 depending on the origin and variety. Low-GI honey can satisfy the need for sweetness while controlling blood sugar fluctuations, offering higher health value, and the market demand for low-GI honey is growing. However, the production of natural low-GI honey is limited, making a stable supply difficult. By scientifically combining honeys from different sources to prepare low-GI honey blends, this market supply and demand imbalance can be effectively resolved.

[0003] Although existing technologies have revealed a negative correlation between the fructose-to-glucose ratio (FGRP) and the honey's glycemic index (GI), indicating that a higher FGRP may correlate with a lower GI, numerous technical challenges remain in preparing low-GI honey products. For example, the lack of precise quantitative tools for honey combinations makes it difficult to accurately determine the impact of different honey types and proportions on the overall GI value. Furthermore, the absence of a suitable GI detection system for honey results in low correlation coefficients (R=-0.275) between FGRP and GI, impacting the accuracy and reliability of the results. Actual combinations require extensive experimentation, leading to low efficiency, high cost, and a low GI compliance rate. Moreover, conducting human trials for honey GI testing involves complex and costly ethical approval processes, hindering large-scale implementation. In contrast, this application presents a mouse-based GI testing method specifically designed for honey, offering cost-effectiveness, high stability, and improved efficiency. The optimized experimental parameters more accurately reflect the true GI of honey, avoiding detection biases caused by the complexity of honey's composition. This invention also innovatively proposes a low-GI honey combination product and its design method, providing data support for the scientific and efficient combination of low-GI honey products. Summary of the Invention

[0004] The purpose of this invention is to provide a low-GI honey blend product and its design method.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A method for designing a low-GI honey blend product, comprising the following steps: (a) Determine the target fructose-to-glucose ratio threshold: Based on the low GI standard GI≤55, and combined with the GI reduction of honey compared to a glucose-fructose mixed aqueous solution with the same fructose-to-glucose ratio, the target fructose-to-glucose ratio threshold is calculated to be ≥1.27; (b) Select two or more honey raw materials and obtain the actual fruit-to-grain ratio of each raw material; (c) Based on the target fruit-to-grain ratio threshold and the actual fruit-to-grain ratio of each raw material, calculate the mixing ratio of each raw material using the linear weighted ratio method; (d) Mix the honey ingredients according to the mixing ratio to obtain the low-GI honey blend product; In step (a), determining the target fructose-to-glucose ratio threshold includes: calculating the corresponding GI threshold of the glucose-to-fructose mixed aqueous solution based on the fact that the GI of honey is reduced by 6.3% to 20.6% compared to a glucose-to-fructose mixed aqueous solution with the same fructose-to-glucose ratio; substituting the GI threshold into the linear relationship between the fructose ratio and the GI value of the glucose-to-fructose mixed aqueous solution Y = -73.81X + 100.1, and solving for the target fructose mass ratio X ≥ 0.56; and converting the target fructose-to-glucose ratio threshold to ≥ 1.27 based on the fact that the fructose-to-glucose ratio is equal to the ratio of fructose mass to glucose mass. In step (c), the linear weighted matching method is achieved by solving the following system of equations: ,

[0006] in, R 1 , R 2 , ..., R n This indicates the fructose-to-glucose ratio of each honey ingredient. R t This indicates the target fruit-to-grape ratio threshold. w 1 , w 2 , ..., w n This indicates the mass fraction of each honey ingredient.

[0007] A low-GI honey blend product is prepared using the above-described design method; The low-GI honey blend product has a fructose-to-glucose ratio ≥1.27 and a glycemic index (GI) value ≤55; The ingredients of the low-GI honey blend product include, but are not limited to, acacia honey, wildflower honey, and rapeseed honey; The low-GI honey blend product has a fructose-to-glucose ratio of 1.46.

[0008] The above-mentioned low-GI honey combination products are used in the preparation of foods or health foods with a low glycemic index.

[0009] A method for determining the glycemic index (GI) value of honey raw materials or low-GI honey combination products in the above-described design method, comprising the following steps: (i) Set the total carbohydrate reference intake to 0.10 g and calculate the corresponding dosage based on the carbohydrate content of the honey to be tested; (ii) Fasting blood glucose levels were measured in 5-week-old SPF-grade male ICR mice after fasting treatment and used as baseline. (iii) The mice were administered the administered dose of the test honey by gavage, and blood glucose levels were measured at 15, 30, 45, 60, 90 and 120 min after gavage. (iv) Calculate the area under the blood glucose rise-time response curve, and based on the comparison with the area under the curve of the glucose control, calculate the GI value of the honey to be tested according to the formula GI=100×Area under the blood glucose rise-time response curve of the honey to be tested / Area under the blood glucose rise-time response curve of the glucose control. The formula for calculating the dosage is: Dosage (g) = 100 × Total Carbohydrate Reference Intake (g) / Carbohydrate content of the honey to be tested (g / 100g).

[0010] The advantages of this invention are: This invention provides a low-GI honey blend product and its scientific design method. First, this invention innovatively establishes a stable and reliable mouse glycemic response test method adapted to the characteristics of honey, and constructs a high-precision (R... 2 The linear fitting equation between the fructose ratio (≥0.9959) and the GI value provides a crucial quantitative prediction tool for honey formulation design. This fundamentally solves the problems of blind formulation design, low efficiency, and unstable product GI compliance rates caused by the lack of quantitative evidence and accurate detection methods in traditional methods. Secondly, compared to relying on expensive, time-consuming, and highly individualized human trials, the mouse model method used in this invention has significant advantages such as simple operation, low cost, good repeatability, and stable results, achieving efficient, scientific pre-screening and precise development of low-GI honey combinations. Finally, based on the above methods and models, this invention can flexibly adjust different raw material honeys according to the target fructose-to-glucose ratio threshold (≥1.27) through linear weighted calculation to directionally prepare low-GI honey combination products with a GI value ≤55. This provides a feasible technical path for the large-scale production of low-GI honey, effectively addressing the supply-demand contradiction between strong market demand and limited natural low-GI honey production, and has significant industrial application value. Attached Figure Description

[0011] Figure 1 Graph showing changes in the body weight, food and water intake of experimental animals.

[0012] Figure 2 : Graph showing the change in the area of ​​increase under different doses of glucose response curves.

[0013] Figure 3 : Changes in fasting blood glucose levels in mice with an intake of 0.20g over time intervals.

[0014] Figure 4 : Changes in fasting blood glucose levels in mice with a 0.10g intake over time intervals.

[0015] Figure 5 Blood glucose response curve of fructose solution at an intake dose of 0.20g.

[0016] Figure 6 Blood glucose response curve of fructose solution at an intake dose of 0.10g.

[0017] Figure 7 Blood glucose response curve of fructose solution at an intake dose of 0.05g.

[0018] Figure 8 : Difference in GI values ​​of fructose solution at a 0.20g intake dose.

[0019] Figure 9 : Difference in GI values ​​of fructose solution at a 0.10g intake dose.

[0020] Figure 10 Graph showing the difference in GI values ​​of fructose solution at an intake dose of 0.05g.

[0021] Figure 11 Linear relationship between GI value and fructose ratio of fructose solution at different dosages.

[0022] Figure 12 : Differences in GI values ​​among different types of honey.

[0023] Figure 13 : GI difference between honey and its equivalent fructose-glucose solution. Detailed Implementation

[0024] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the invention. Example 1

[0025] Five-week-old SPF-grade male ICR mice, obtained from Shanghai Silex Laboratory Animal Co., Ltd., were used in the experiment, divided into groups of 10 mice each. The housing environment was set at 5 mice per cage, with free access to water and food. The ambient temperature was controlled at 23±2℃, the relative humidity maintained at 50%~60%, and a day-night cycle lighting was used. The ventilation frequency was 8~15 times / h. All mice underwent a 7-day acclimatization feeding period before the formal experiment to ensure their physiological state stabilized. Changes in body weight and food and water consumption are shown in [the table below]. Figure 1 Meanwhile, based on the total carbohydrate reference intake for each mouse, namely 0.20g, 0.10g, and 0.05g, glucose solutions with total sugar concentrations of 0.50g / mL, 0.25g / mL, and 0.125g / mL were prepared accordingly.

[0026] Blood glucose response test: One day before the experiment, mice were fasted for 10 hours, with normal water supply and cage bedding changed regularly to minimize potential environmental interference. The following morning, blood samples were collected via tail puncture. Specifically, the area approximately 1-2 cm from the tip of the mouse's tail was first disinfected with an alcohol swab. Then, a disposable lancet was used to puncture the skin, and the first drop of blood was gently discarded. The fasting blood glucose level was then measured using an Ico blood glucose meter; this value served as the baseline for subsequent blood glucose response assessment. Afterward, according to the experimental groups, each mouse was administered 0.4 mL of glucose solution of the appropriate concentration via gavage, with the exact time of administration accurately recorded. Blood was collected again from the mouse's tail at six fixed time points: 15, 30, 45, 60, 90, and 120 minutes after gavage to measure blood glucose concentration. In subsequent analyses, time (min) was plotted on the x-axis, and the blood glucose increase (ΔBG, mmol / L) at each time point after subtracting the fasting baseline value was plotted on the y-axis. The area under the blood glucose response curve was calculated to quantify the degree of blood glucose response induced by different doses of glucose in mice. The area under the blood glucose response curve for different glucose intakes is shown in [Figure number missing]. Figure 2 .

[0027] After completing the glucose intake tests at two key intake levels of 0.20g and 0.10g, a metabolic recovery assessment was further conducted. Fasting blood glucose levels in mice were measured at 24, 48, 72, 96, and 120 hours post-gavage to track and evaluate the recovery of glucose metabolism to baseline. The trends in fasting blood glucose levels in mice over time are shown in the figure. Figure 3 and Figure 4 .

[0028] The blood glucose response results showed that the increase in blood glucose in mice exhibited a clear intake-dependent effect. The area under the blood glucose response curve in the 0.20g glucose group increased by 36.6% and 61.3% compared to the 0.10g and 0.05g groups, respectively, and this difference was statistically significant. This indicates that high glucose exposure causes significant acute blood glucose fluctuations in mice.

[0029] Metabolic recovery data showed that different glucose intake levels had varying effects on blood glucose recovery in mice. In the 0.20g intake group (a), fasting blood glucose levels remained acutely elevated, significantly higher than baseline, for 24–72 hours after gavage, until the mean blood glucose level returned to baseline by hour 96. In contrast, the 0.10g intake group (b) exhibited faster metabolic recovery, with blood glucose levels returning to baseline by hour 72, and showing less fluctuation and better stability among individuals.

[0030] Based on the combined data from both aspects, the following conclusions were drawn: In GI determination, the recommended total carbohydrate reference intake is 0.10g, and the independent food interval is set at 72h. Example 2

[0031] Five-week-old SPF-grade male ICR mice, obtained from Shanghai Silex Laboratory Animal Co., Ltd., were used in the experiment, divided into groups of 10 mice each. The housing environment was set at 5 mice per cage, with free access to water and food. The ambient temperature was controlled at 23±2℃, the relative humidity maintained at 50%~60%, and a day-night alternating lighting pattern was used. The ventilation frequency was 8~15 times / h. All mice underwent a 7-day acclimatization feeding period before the formal experiment to ensure their physiological state stabilized. Meanwhile, based on the total carbohydrate reference intake for each mouse, namely 0.20g, 0.10g, and 0.05g, glucose aqueous solution, fructose aqueous solution, and glucose-fructose mixed aqueous solution (hereinafter referred to as fructose solution) with total sugar concentrations of 0.50g / mL, 0.25g / mL, and 0.125g / mL were prepared. Among them, the mass ratio of fructose to glucose in the fructose solution (hereinafter referred to as "fructose-glucose ratio") was set to 2:1, 1.5:1, 1:1, and 1:1.5.

[0032] Blood glucose response test: One day before the experiment, mice were fasted for 10 hours, with normal water supply and cage bedding changed regularly to minimize potential environmental interference. The following morning, blood samples were collected via tail puncture. Specifically, the area approximately 1-2 cm from the tip of the mouse's tail was first disinfected with an alcohol swab. Then, a disposable lancet was used to puncture the skin, and the first drop of blood was gently discarded. The fasting blood glucose level was then measured using an Ico blood glucose meter; this value served as the baseline for subsequent blood glucose response assessment. Afterwards, according to the experimental groups, each mouse was administered 0.4 mL of the appropriate concentration of glucose, fructose, or fructose solution via gavage, with the specific time points of gavage recorded accurately. Blood was collected again from the mouse's tail at six fixed time points: 15, 30, 45, 60, 90, and 120 minutes after gavage to measure blood glucose concentration. In subsequent analyses, time (min) was plotted on the x-axis, and the blood glucose increase (ΔBG, mmol / L) at each time point after subtracting the fasting baseline value was plotted on the y-axis to calculate the area under the glycemic response curve (GI). The GI value was calculated strictly according to the formula: GI = 100 × area under the glycemic response curve of the test food / area under the glycemic response curve of glucose. To ensure reliability, each food sample was measured three times independently. First, the individual GI value of each mouse was calculated, and then the arithmetic mean of the GI values ​​of all individuals within each group was taken as the final GI value for that group.

[0033] The glycemic response curves and GI values ​​for different groups are shown in the figure. Figures 5 to 10 The linear relationship between the GI value of fructose solution and the fructose-to-glucose ratio is shown in the figure. Figure 11 The experimental results showed that under different total carbohydrate reference intake conditions, the GI value of fructose solution was significantly lower than that of glucose solution, and the difference was statistically significant. As the fructose-to-glucose ratio in fructose solution increased, its GI value showed a significant downward trend, and the GI value of fructose solution was the lowest. This trend is consistent with the trend verified in human trials. [References: [1] Yang Yuexin. Chinese Food Composition Tables (Standard Edition 6, Volume 1) [M] Beijing: Peking University Medical Press; 2018. [2] International tables of glycemic index and glycemic load values ​​2021: a systematic review [J]. The American Journal of Clinical Nutrition, 2021, 114(5): 1625-1632.] Further analysis showed that when the total carbohydrate reference intake was 0.10g, the GI value (Y) of fructose solution was highly negatively correlated with the fructose ratio (X), and the linear equation was Y=-73.81X+100.1, with a correlation coefficient R 2The value is 0.9959. Among them, the fructose ratio (X) is the mass ratio of fructose to total sugar (fructose + glucose), which is calculated based on the fructose-to-glucose ratio (mass of fructose / mass of glucose). For example, when the fructose-to-glucose ratio is 2:1, X = 2 / (2+1) ≈ 0.6667. Example 3

[0034] Five-week-old SPF-grade male ICR mice, obtained from Shanghai Silex Laboratory Animal Co., Ltd., were used in the experiment, divided into groups of 10 mice each. The housing environment was set at 5 mice per cage, with free access to water and food. The ambient temperature was controlled at 23±2℃, the relative humidity maintained at 50%~60%, and a day-night alternating lighting pattern was used. The ventilation frequency was 8~15 times / h. All mice underwent a 7-day acclimatization feeding period before the formal experiment to ensure their physiological state stabilized. Meanwhile, the basic components of acacia honey, wildflower honey, rapeseed honey, and a mixture of these three were tested according to national standards. Based on the reference intake of 0.10g of total carbohydrates per mouse, the intake dose of each mouse for different types of honey was calculated using the formula "Honey intake dose = 100 × total carbohydrate reference intake / carbohydrate content of the food to be tested" (taking acacia honey as an example: the reference intake of total carbohydrates is 0.10g, and the carbohydrate content of acacia honey is 75.9g / 100g; substituting these values ​​into the formula, the intake dose of acacia honey per mouse is approximately 100 × 0.10 / 75.9 ≈ 0.13g). In addition, a fructose-glucose solution with the same fructose-glucose ratio as each type of honey and a glucose aqueous solution with a concentration of 0.25g / mL were prepared.

[0035] Table 1. Basic Components of Honey

[0036] Blood glucose response test: One day before the experiment, mice were fasted for 10 hours with normal water supply and their cage bedding changed regularly to minimize potential environmental interference. The following morning, blood samples were collected via tail puncture. Specifically, the area approximately 1-2 cm from the tip of the mouse's tail was first disinfected with an alcohol swab. Then, a disposable lancet was used to puncture the skin, and the first drop of blood was gently discarded. The fasting blood glucose level was then measured using an Ico blood glucose meter; this value served as the baseline for subsequent blood glucose response assessment. Afterwards, according to the experimental groups, each mouse was administered acacia honey, wildflower honey, rapeseed honey, a mixture of honeys, fructose-glucose solution, or glucose solution via gavage, at a total carbohydrate reference intake of 0.10 g per mouse. The exact time of gavage was accurately recorded. Blood was collected again from the mouse's tail at six fixed time points: 15, 30, 45, 60, 90, and 120 minutes after gavage to measure blood glucose concentration. In subsequent analyses, time (min) was plotted on the x-axis, and the blood glucose increase (ΔBG, mmol / L) at each time point after subtracting the fasting baseline value was plotted on the y-axis to calculate the area under the glycemic response curve (GI). The GI value was calculated strictly according to the formula: GI = 100 × area under the glycemic response curve of the test food / area under the glycemic response curve of glucose. To ensure reliability, each food sample was measured three times independently. First, the individual GI value of each mouse was calculated, and then the arithmetic mean of the GI values ​​of all individuals within each group was taken as the final GI value for that group.

[0037] According to the "WS / T 652-2019 Method for Determination of Glycemic Index of Foods", GI values ​​are divided into three categories: low (≤55), medium (55-70), and high (>70). Experimental results show that ( Figure 12 The glycemic index (GI) of honeys varies significantly depending on their fructose content: acacia honey has a GI of 54.3, classifying it as a low-GI food; wildflower honey, rapeseed honey, and blended honey have GI values ​​ranging from 55 to 70, classifying them as medium-GI foods; among these, acacia honey has a significantly lower GI value than wildflower honey. P <0.05). The GI values ​​of different honeys and their isoflavone solutions are shown in [reference needed]. Figure 13 The glycemic index (GI) values ​​of wildflower honey, acacia honey, mixed honey, and rapeseed honey were 12.4, 3.4, 10.4, and 9.6 lower than those of their equivalent fructose-glucose syrups, respectively, representing decreases of 20.6%, 6.3%, 18.4%, and 16.2%. This demonstrates that honey has a lower GI value compared to its equivalent fructose-glucose syrup. Example 4

[0038] Based on the experimental results of Example 2, a linear fitting equation for the fructose ratio (X) and GI value (Y) in the fructose solution has been established: Y = -73.81X + 100.1 (R² + γ²) / γ². 2=0.9959). Meanwhile, Example 3 shows that, under the same fructose-to-glucose ratio, the value of honey is significantly lower than that of the corresponding fructose-to-glucose solution, with a reduction range of 6.3% to 20.6%. Based on the above experimental results, the fructose-to-glucose ratio threshold for low-GI honey can be optimized. Taking the low-GI food standard (GI≤55) as the benchmark, and taking the lowest reduction of 6.3% between honey and fructose-to-glucose solution with the same fructose-to-glucose ratio, the GI threshold of the corresponding fructose-to-glucose solution is calculated to be 55 / (1-6.3%)≈58.7. Substituting Y=58.7 into the equation Y=-73.81X+100.1, the target fructose percentage X≈0.56 is obtained, corresponding to a fructose-to-glucose ratio≈1.27 (fructose / glucose = 0.56 / 0.44), meaning the target fructose-to-glucose ratio should satisfy ≥1.27.

[0039] To achieve the target fruit-to-grain ratio, a linear weighted ratio method can be used to design a honey blend scheme. Let's assume we select... n The raw materials for honey have fructose-to-glucose ratios of [missing information]. R 1 , R 2 , ..., R n The mass fractions of each raw material are as follows: w 1 , w 2 , ..., w n The target fruit ratio is R t Establish the following system of equations: Solving this system of equations will yield the mixing ratio of each raw material.

[0040] For example: If using acacia honey (fruit grape ratio) R 1 =1.50), a blend of lychee honey and eucalyptus honey (fructose-to-glucose ratio) R 2 Using 1.24 g / L as raw material, a target grape-to-fruit ratio was formulated. R t =1.46% of the combined honey. Let the mass fraction of acacia honey be... w 1 The mass fraction of the mixed honey is w 2 Establish a system of equations: Solving the system of equations, we get... w 1 =11 / 13, w 2 =2 / 13. That is, acacia honey and mixed honey are mixed at a mass ratio of 11:2, and the resulting combined honey has a fructose-to-glucose ratio that meets the requirements for low-GI honey of ≥1.27.

[0041] The human trial was conducted in accordance with the "WS / T 652-2019 Method for Determination of Glycemic Index of Foods". A total of 14 healthy volunteers were recruited, with the following basic information: age 23-27 years, half male and half female, body mass index 21.63±1.62 kg / m². 2 No history of diabetes, metabolic diseases, or food allergies; and no use of medications or supplements affecting glucose metabolism within the past 3 months. All volunteers signed informed consent forms before the trial and maintained regular sleep and dietary habits for 3 days prior to the trial. They fasted after 10:00 PM the day before the trial and rested for 10 minutes upon waking on the morning of the trial before testing began. The testing procedure followed standard methods, with three independent food trials conducted at least 3 days apart: the first involved consuming the reference food; the third involved consuming the reference food again; and the second (between the two reference food tests) involved consuming the test food. The test substances included: Reference food: 38.50g of glucose monohydrate (equivalent to 35g of anhydrous glucose) dissolved in 250mL of purified water; Test food: the above-mentioned honey with a fructose-to-glucose ratio of 1.46, calculated based on a carbohydrate content of 76g / 100g, weighed 46.05g (containing 35g of carbohydrates) and dissolved in 250mL of purified water, freshly prepared for use. The blood glucose testing procedure is as follows: In each food trial, subjects were given two blood samples while fasting, and the average value was used as the baseline blood glucose level (BG0). The entire test substance was ingested within 5 minutes, and finger-prick blood samples were collected at 15, 30, 45, 60, 90, and 120 minutes postprandial to measure blood glucose concentration (BG). t According to WS / T 652-2019, the blood glucose increment ΔBG (BG) is used as the metric. t (-BG0) Plot the glycemic response curve and calculate the area under the curve. The individual GI value for each subject is calculated using the formula: GI = 100 × (Area under the glycemic response curve of the test food / Average of the areas under the glycemic response curves of the reference glucose food for the subject in two separate tests). The arithmetic mean of the individual GI values ​​of all subjects is then taken as the final GI value of the combined honey.

[0042] The experimental results showed that the average GI of the combined honey measured by 14 volunteers was about 49, which is lower than the threshold for low GI foods (≤55), indicating that the combined honey is a low GI product and verifying the feasibility of the above preparation method.

[0043] Table 2. Results of honey GI determination in 14 volunteer groups

[0044] The above description is only a preferred embodiment of the present invention. All equivalent changes and modifications made within the scope of the claims of the present invention should be included in the scope of the present invention.

Claims

1. A method for designing a low-GI honey blend product, characterized in that: Includes the following steps: (a) Determine the target fructose-to-glucose ratio threshold: Based on the low GI standard GI≤55, and combined with the GI reduction of honey compared to a glucose-fructose mixed aqueous solution with the same fructose-to-glucose ratio, the target fructose-to-glucose ratio threshold is calculated to be ≥1.27; (b) Select two or more honey raw materials and obtain the actual fruit-to-grain ratio of each raw material; (c) Based on the target fruit-to-grain ratio threshold and the actual fruit-to-grain ratio of each raw material, calculate the mixing ratio of each raw material using the linear weighted ratio method; (d) Mix the honey ingredients according to the mixing ratio to obtain the low-GI honey blend product.

2. The design method according to claim 1, characterized in that: In step (a), determining the target fructose-to-glucose ratio threshold includes: calculating the corresponding GI threshold of the glucose-to-fructose mixed aqueous solution based on the fact that the GI of honey is reduced by 6.3% to 20.6% compared to a glucose-to-fructose mixed aqueous solution with the same fructose-to-glucose ratio; substituting the GI threshold into the linear relationship between the fructose ratio and the GI value of the glucose-to-fructose mixed aqueous solution Y = -73.81X + 100.1, and solving for the target fructose mass ratio X ≥ 0.56; and converting the target fructose-to-glucose ratio threshold to ≥ 1.27 based on the fact that the fructose-to-glucose ratio is equal to the ratio of fructose mass to glucose mass.

3. The design method according to claim 1, characterized in that: In step (c), the linear weighted matching method is achieved by solving the following system of equations: ， in, R 1 , R 2 , ..., R n This indicates the fructose-to-glucose ratio of each honey ingredient. R t This indicates the target fruit-to-grape ratio threshold. w 1 , w 2 , ..., w n This indicates the mass fraction of each honey ingredient.

4. A low-GI honey blend product, characterized in that: It is prepared using the design method described in any one of claims 1 to 3.

5. The low-GI honey blend product according to claim 4, characterized in that: The low-GI honey blend product has a fructose-to-glucose ratio ≥1.27 and a glycemic index (GI) value ≤55.

6. The low-GI honey blend product according to claim 4, characterized in that: The ingredients of the low-GI honey blend product include, but are not limited to, acacia honey, wildflower honey, and rapeseed honey.

7. The low-GI honey blend product according to claim 4, characterized in that: The low-GI honey blend product has a fructose-to-glucose ratio of 1.

46.

8. The use of the low-GI honey combination product according to any one of claims 4 to 7 in the preparation of food or health food with a low glycemic index.

9. A method for determining the glycemic index (GI) value of honey raw materials or low-GI honey combination products in the design method of claim 1, characterized in that: Includes the following steps: (i) Set the total carbohydrate reference intake to 0.10 g and calculate the corresponding dosage based on the carbohydrate content of the honey to be tested; (ii) Fasting blood glucose levels were measured in 5-week-old SPF-grade male ICR mice after fasting treatment and used as baseline. (iii) The mice were administered the administered dose of the test honey by gavage, and blood glucose levels were measured at 15, 30, 45, 60, 90 and 120 min after gavage. (iv) Calculate the area under the blood glucose rise-time response curve, and based on the comparison with the area under the curve of the glucose control, calculate the GI value of the honey to be tested according to the formula GI=100×Area under the blood glucose rise-time response curve of the honey to be tested / Area under the blood glucose rise-time response curve of the glucose control.

10. The determination method according to claim 9, characterized in that: The formula for calculating the dosage is: Dosage (g) = 100 × Total Carbohydrate Reference Intake (g) / Carbohydrate content of the honey to be tested (g / 100g).

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