7 results about "Carbohydrate content" patented technology

The application discloses a body shape management system capable of internal and external conditioning, comprising a safe and rapid weight loss conditioning stage, an internal and external firming and shaping stage and an anti-aging shaping stage, and the core realizes body shape stability and anti-aging through the synergistic technology of diet regulation, breathing training and pelvic floor auxiliary intervention, and specifically comprises the following steps: step one, a diet regulation step: a diet structure with moderate carbohydrate content and precise protein ratio is adopted; step two, a breathing training step: an extended exhalation type breathing regulation is implemented; and step three, a pelvic floor auxiliary intervention step: a vaginal dumbbell is used as a pelvic floor muscle training auxiliary tool, and the pelvic floor and fascia are synergistically lifted in combination with the breathing training; the device has the effects of safe and rapid weight loss without rebound, internal and external synergistic full-dimensional firming, remarkable anti-aging effect, wide adaptation to people and convenient operation and easy landing.

The application discloses a kind of compressed dry food energy supply stability evaluation method and device, the method comprises: using in vitro dynamic human gastrointestinal tract digestive system, compressed dry food and standard food are respectively simulated digestion processing, respectively corresponding digestive juice is obtained;The corresponding digestive juice of the compressed dry food and the corresponding digestive juice of standard food are measured to obtain corresponding protein content sequence, amino acid content sequence, carbohydrate content sequence, fat content sequence respectively;The protein content sequence, amino acid content sequence, carbohydrate content sequence, fat content sequence are carried out energy supply stability evaluation processing, and the energy supply stability evaluation value of compressed dry food is obtained.

A method for controlling glucose in a flexibly structured dual-hormone artificial pancreas that manages optional meal and / or exercise notifications using coordinated control actions, which comprises: measuring a plasma glucose signal; calculating an incremental plasma glucose measurement (y); defining a model for incremental plasma glucose; defining a carbohydrate intake as dependent on a carbohydrate content estimated by the patient; defining an expected postprandial incremental plasma glucose y*(s) depending on the insulin bolus administered; defining a corrected incremental plasma glucose y(s), a corrected insulin infusion u(s), and a corrected carbohydrate d(s) intake; defining a virtual control action µ(s), divided into regulatory actions µr and counter-regulatory actions µcr and calculating control actions using a 2-DOF feedback controller with a nominal value pre-filter Fr(s).

To provide a beer-flavored beverage that is low in carbohydrates yet boasts a mild taste. [Solution] A beer-flavored beverage having a carbohydrate content of 0.5g / 100mL or more and 2.5g / 100mL or less, and a total arabinoxylan content of 70mg / 100mL or more.

The application relates to a high-protein and high-fiber whole wheat coarse grain pre-cooked noodle and a steaming and drying pre-cooking process, which is prepared from 35-45 parts of whole wheat flour, 20-30 parts of coarse grain compound powder, 8-12 parts of plant protein fortifier, 5-8 parts of compound dietary fiber matrix, 0.4-0.8 parts of auxiliary agent and 30-38 parts of drinking water. The whole wheat coarse grain health pre-cooked noodle with high protein, high fiber, light carbohydrate, reduced sugar, low fat, low GI is prepared by combining a vacuum dough-making process, high-temperature steaming, three-stage gradient drying and low-temperature ripening integrated pre-cooking process. The prepared product has a protein content of 18-22%, a dietary fiber content of 12-16%, a digestible carbohydrate content of 25-30%, a fat content of less than 3% and a GI value of less than 45. The noodle is tough and smooth, has a quick rehydration speed, is not cooked and not muddy soup after long-time boiling. The process is stable, the parameters are controllable and the process is suitable for industrial production, fills the technical blank of the sugar-controlled and fat-reduced whole wheat coarse grain pre-cooked noodle, has significant nutritional innovation, process innovation and industry popularization value.

This invention discloses a millet-based mixed grain beverage and its preparation method, belonging to the field of deep processing technology for mixed grain beverages. The invention employs a two-stage hot air temperature control process. First, the roasting equipment is preheated, and then roasted at a low temperature of 45℃~55℃ to enrich γ-aminobutyric acid (GABA). Next, it is roasted at a high temperature of 150℃~180℃ to form a protective layer on the grain surface, inhibiting starch dissolution. Subsequently, it undergoes constant temperature sealed soaking, static clarification, and precision filtration to obtain a clear extract. Finally, it is sterilized by UHT ultra-high temperature instantaneous sterilization and aseptic filling to obtain the finished product. The resulting beverage has no detectable soluble solids, sodium, or heavy metals; clearly defined potassium, calcium, and magnesium content; near-zero energy; and extremely low protein, fat, and carbohydrate content. It naturally contains γ-aminobutyric acid (GABA), dietary fiber, and various minerals. The product has a pH of 4.54, a light transmittance of 89.6%, is clear and transparent, stable over time, contains no additives, and is suitable for both hot and cold consumption. The process is simple and controllable, suitable for industrial production.