34 results about "Carbohydrate content" patented technology

A method for controlling glucose in a flexibly configured dual-hormone artificial pancreas, which manages optional meal and / or exercise notifications using coordinated control actions, comprising the steps of: measuring a plasma glucose signal; calculating the increase (y) of the plasma glucose measurement; defining a model for the increase in plasma glucose; defining carbohydrate intake depending on the carbohydrate content estimated by the patient; and calculating the expected postprandial increase (y) of plasma glucose depending on the administered insulin bolus. * (s) step of defining the increase in corrected plasma glucose TIFF2026529166000143.tif69, corrected insulin infusion volume TIFF2026529166000144.tif59, and adjusted carbohydrate intake Steps to define TIFF2026529166000145.tif69; control action μ r and antagonistic control action μ cr The steps include defining a virtual control action μ(s) divided into and and a nominal value prefilter F r A method comprising the step of calculating a control action using a two-degree-of-freedom (2-DOF) feedback controller having (s).

The lactose-free liquid milk production line comprises a raw milk system, a membrane filtration system and a blending and sterilizing system, the membrane filtration system comprises an ultrafiltration separator, a nanofiltration separator, a reverse osmosis filter and a dilution pipeline, the ultrafiltration separator is provided with a first feed port, a first reserved liquid outlet and a first penetrating fluid outlet, and the nanofiltration separator is provided with a second feed port and a second penetrating fluid outlet; the reverse osmosis filter is provided with a third feeding hole, a third reserved liquid outlet and a third penetrating liquid outlet; the raw milk outlet is communicated with the first feeding hole; the first penetrating fluid outlet is communicated with the second feeding hole; the second penetrating fluid outlet is communicated with the third feeding hole; the first reserved liquid outlet and the third reserved liquid outlet are both communicated with a fourth feeding hole of the blending and sterilizing system; the third penetrating fluid outlet is communicated with a dilution pipeline, and the dilution pipeline is used for diluting liquid entering the ultrafiltration separator and / or the nanofiltration separator. The scheme is beneficial for preventing the liquid milk from losing a large amount of salt ions and also beneficial for reducing the carbohydrate content.

A sodium nitrate nanoparticle composition for improving the germination of finger millet seeds (Eleusine coracana), comprising sodium nitrate nanoparticles dispersed in an aqueous medium, a) wherein the sodium nitrate nanoparticles are synthesized by reacting sodium nitrate and sodium hydroxide, each at a concentration of 1 millimolar or 2 millimolar in aqueous medium, b) wherein polyethylene glycol is present at a concentration of 1 percent as a stabilizing agent to prevent aggregation and maintain the stability of the nanoparticles, c) wherein the reaction mixture is continuously stirred and then stabilized at room temperature for 15 days to form stable sodium nitrate nanoparticles, d) wherein the composition is configured to enable a sustained and controlled release of nitrate ions with improved bioavailability during seed germination, while preventing rapid dissolution and leaching into the environment, and e) wherein the finger millet (Eleusine coracana) seeds with the composition lead to improved germination performance, including an optimization of the sprout-to-root ratio to about 1.04 at a concentration of 1 millimolar, an increase in carbohydrate content to up to about 0.24 milligrams per 0.5 grams per milliliter, an increase in protein content to up to about 95 milligrams per milliliter, an increase in total chlorophyll content to up to about 22.0666 milligrams per gram and the maintenance of an antioxidant capture capacity of at least 95.9 percent compared to untreated seeds.

The invention provides a children formula food capable of improving visual function and a preparation method and application thereof, the children formula food contains calcium and galactose, and the mass ratio of calcium to galactose is 1: (1-18); wherein in terms of dry matter of the infant formula food, the total protein content is 7.8 g to 30 g / 100 g, the fat content is 10 g to 35 g / 100 g, and the carbohydrate content is 37.5 g to 79.3 g / 100 g. The children formula food disclosed by the invention is beneficial to improving the visual function.

The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

A shelf stable hard tortilla shell includes a type 4 resistant starch ("RS4") ingredient, a soluble fiber, a fine corn bran, corn masa, a plant-based protein. The shelf stable tortilla shell has a net carbohydrate content of less than 25% by weight of the tortilla shell and a moisture content of about 3% to about 11% by weight of the tortilla shell. The shelf stable tortilla shell optionally includes a fold support composition, coarse corn bran, corn grits, flavorant, coloring agent, and / or oil. A method of making a shelf stable tortilla shell includes providing a dough, forming the dough into a sheet and cooking (e.g., baking and / or frying) the sheet to form a hard taco shell, tostada or chip. The method can include gelatinizing at least some of the starch in the corn masa or in the corn bran.

The invention relates to a starch-derived beverage comprising 4-20 wt. % carbohydrates, said beverage containing, calculated by weight of carbohydrates:5-65 wt. % of glucose;0-65 wt. % of fructose;0-50 wt. % of sucrose;0.1-30 wt. % of maltose;0.03-8 wt. % of maltotriose;3-35 wt. % of oligoglucose having a degree of polymerisation in the range of 4-10;wherein the combination of glucose and fructose constitutes at least 20 wt. % of the carbohydrates.The beverage according to the invention is similar to existing non-fermented malt beverages, such as “Malta”, except that similar sweetness is achieved with a lower carbohydrate content.The invention further relates to a process of producing the aforementioned beverage.

The invention provides modified milk powder capable of relieving chronic gastritis as well as a preparation method and application of the modified milk powder. The modified milk powder disclosed by the invention has the total protein content of 16.5-30 g / 100g, the fat content of 1.0-26 g / 100g, the dietary fiber content of 0-15.0 g / 100g and the carbon-water content of 30-69 g / 100g. Moreover, the modified milk powder contains hericium erinaceus and / or an extract thereof and dried ginger and / or an extract thereof, the weight ratio of the sum of the hericium erinaceus and the extract thereof to the sum of the dried ginger and the extract thereof is 1: (0.2-4) according to the amount of dry matter, and the total content of the hericium erinaceus and / or the extract thereof and the dried ginger and / or the extract thereof in the modified milk powder is 0.1-2 g / 100 g. The modified milk powder can relieve chronic gastritis and improve gastric mucosal lesion.

The invention relates to the technical field of food processing, and particularly discloses low-carbohydrate, high-protein and high-dietary-fiber flour and a preparation method thereof. The food is prepared from the following raw materials in percentage by weight: 30%-60% of a protein component, 20%-50% of a dietary fiber component, 10%-15% of a carbohydrate control component and 5%-10% of food colloid and functional auxiliary materials, the total carbohydrate content of the flour is lower than 30%, and the total sugar content of the flour is lower than 0.25%; the preparation method comprises the following steps: S1, pretreating each material to obtain a pretreated material; s2, mixing the pretreated materials to obtain mixed powder; s3, the mixed powder is subjected to homogenization treatment, and homogenized powder is obtained; and S4, packaging the homogenized powder. The high-dietary-fiber flour can be used for making various healthy staple food products, and has the advantages that the energy source of staple food is converted into a functional nutrition carrier, and the healthy diet requirement is met.

The invention provides modified milk powder capable of improving a visual function, learning and memory and / or a cognitive function as well as a preparation method and application of the modified milk powder. The total protein content of the modified milk powder is 16.5-34 g / 100 g, the fat content of the modified milk powder is 10-35 g / 100 g, the carbohydrate content of the modified milk powder is 35-70 g / 100 g, the modified milk powder comprises sodium alginate and calcium, and the mass ratio of the sodium alginate to the calcium is (0.5-5): 1. The modified milk powder provided by the invention is helpful for improving the visual function, learning and memory and / or cognitive function.

[Problem] The present invention addresses the problem of providing a frozen curry sauce having an excellent formulation balance of proteins, lipids, and carbohydrates. [Solution] The present invention can provide a frozen curry sauce containing glycine and alanine, the frozen curry sauce characterized in that the glycine content is 0.1-6.0 mass%, the alanine content is 0.1-6.0 mass%, and, per 100 g of the frozen curry sauce, the protein content is 8.0-20.0 g, the lipid content is 5.0-15.0 g, and the carbohydrate content is 0-20.0 g.

The present disclosure relates to a plant-based banana flower product comprising total carbohydrates in the range of approximately 45 to 70% by weight in the product, wherein the carbohydrates comprise dietary fiber in the range of 45 to 65% by weight of the product and sugars in the range of approximately 3 to 10% by weight of the product, wherein the dietary fiber comprises soluble dietary fiber in the range of approximately 2 to 7% by weight and insoluble dietary fiber in the range of approximately 40 to 65% by weight; proteins in the range of approximately 10 to 20% by weight in the product; and total fats in the range of approximately 4 to 9% by weight in the product. The disclosure further includes the process for producing the banana flower product.The banana blossom product, which is rich in nutrients, can be used as an alternative to various vegetables for food production.

The invention discloses a method for evaluating the influence of fulvic acid and phosphate fertilizer on the productivity and yield of a cotton root system. The method comprises the following steps: step 1, designing five treatments by adopting a random complete block; 2, sampling and analyzing the treated plants; step 3, obtaining the cotton yield and composition factors; 4, evaluating the cotton root system productivity through the root system boll carrying amount and the root system boll forming capacity; 5, measuring the content of non-structural carbohydrates in the cotton root system; 6, measuring the photosynthetic capacity of the cotton; and step 7, carrying out single factor variance analysis and multiple comparison through software, and analyzing the correlation among the cotton yield, photosynthetic ability, root system productivity and root system carbohydrate content so as to evaluate the influence of fulvic acid and phosphate fertilizer on the cotton root system productivity and yield. The invention provides the method for evaluating the influence of fulvic acid and phosphate fertilizer on the productivity and yield of the cotton root system, and the optimal combined application scheme of the phosphate fertilizer and fulvic acid is defined so as to improve the productivity and yield of the cotton root system.

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 liquid beer concentrate is disclosed having a water content of 25-90 wt. %, a carbohydrate content of 5-50 wt. %, a protein content of 1-6 wt. % and an ethanol content of 0-50 wt. %, and comprising 0.01-1.5 g / L of dissolved ascorbate. It was discovered that the development of off-flavour notes and / or haze formation in the liquid beer concentrate can be prevented or at least minimised by adding a small amount of ascorbate.

The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough product. The dough product has a carbohydrate content (absolute) of less than 20%, preferably less than 10% and more preferred less than 5%.

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).

This invention discloses a high-protein, low-sugar Cantonese-style mooncake crust and its preparation method, belonging to the field of mooncake preparation. The invention provides a high-protein, low-sugar Cantonese-style mooncake crust, the crust components of which include: 30-40 kg of peanut meal powder, 60-70 kg of low-gluten wheat flour, 20-40 kg of sorbitol, 20-60 kg of invert sugar syrup, 15-35 kg of peanut oil, 1-3 kg of lye water, and 0-1 kg of konjac gum. This invention overcomes the biases of traditional technologies by adding 40% peanut meal powder to the flour, and simultaneously employing a flexible processing method—infrared microwave treatment of the peanut meal. The resulting peanut meal has more stable protein properties and better quality, further reducing the impact of gas production during mooncake baking that causes expansion. At the same time, the addition of sorbitol reduces the carbohydrate content of the crust and increases the protein content, making it more in line with nutritious and healthy dietary habits.

The invention discloses a preparation method of a zero-carbohydrate dairy product, which comprises the following steps: S1, performing purification treatment on raw milk, degreasing, and separating to obtain cream and skimmed milk; s2, feeding the skimmed milk into membrane separation equipment through a pump, and performing circular treatment for 10-60 minutes to obtain a concentrated solution; s3, adding an eluent at 60-70 DEG C into the concentrated solution in the step S3, and continuously circulating for 20-40 minutes; s4, sampling and detecting the contents of lactose and total carbohydrates in the concentrated solution, backfilling cream, and homogenizing; and S5, circulating the homogenized material at 60-70 DEG C for 20-40 minutes to complete pasteurization, and performing hot filling to obtain the carbohydrate-free dairy product. According to the preparation method of the zero-carbohydrate milk product, lactose and various oligosaccharides in skimmed milk can be thoroughly stripped, the carbohydrate content of the final product is less than or equal to 0.5 g / 100g, the zero-carbohydrate standard is really achieved, the strict requirements of ketogenic diet, diabetic patients and sugar-controlled people are completely met, and the market prospect is wide. And blood sugar fluctuation and metabolic burden caused by sugar intake are avoided from the source.

This invention discloses an analog nugget formulation made from white oyster mushrooms (Pleurotus ostreatus) with the addition of swordtail tempeh flour (Canavalia ensiformis) and textured vegetable protein. This formulation was developed as an alternative plant-based food product to support food diversification and provide a choice of non-meat protein sources for the community. In the formulation of this invention, 20% white oyster mushrooms, 15–30% swordtail tempeh flour, 10–25% textured vegetable protein, 12.5% ​​tapioca flour, 15% water, 5% garlic, 1% salt, 0.5% pepper, 4% honey, and 2% mushroom broth were used. Based on the results of organoleptic testing, the selected formulation was Formula F4 with a composition of swordtail tempeh flour and textured vegetable protein of 15% and 25%.The formulation produces chemical characteristics in the form of a water content of 43.49%, ash content of 2.08%, protein content of 26.27%, fat content of 19.89%, carbohydrate content of 9.37%, and crude fiber content of 0.52%. The analog nugget formulation disclosed in this invention has the potential as a plant-based food product with good protein content and utilizes local food ingredients for the development of alternative food products.

The invention relates to a method and an apparatus for washing a crude lignin slurry (5) formed from plant based raw material, wherein the method comprises separating a soluble carbohydrate containing fraction (10) from the crude lignin slurry (5) by using displacement washing in at least one solid-liquid separation stage (6) so that the crude lignin slurry is prepressed, washed and pressed, and recovering a solid fraction (11) and the soluble carbohydrate containing fraction (10). Further, the invention relates to the soluble carbohydrate containing fraction and the solid fraction, and their uses.

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.

[Problem] The purpose of the present invention is to provide a frozen curry sauce having an excellent mixing balance of proteins, fats, and carbohydrates. [Solution] The frozen curry sauce may be a frozen curry sauce containing glycine and alanine, in which the content of the glycine is from 0.1 mass% to 6.0 mass% (inclusive), in which the content of the alanine is from 0.1 mass% to 6.0 mass% (inclusive), and in which the protein content is from 8.0 g to 20.0 g (inclusive) per 100 g of the frozen curry sauce, the content of the glycine is from 0.1 mass% to 6.0 mass% (inclusive), and the content of the alanine is from 0.1 mass% to 6.0 mass% (inclusive). The fat content is 5.0 g or more and 15.0 g or less, and the carbohydrate content is 0 g or more and 20.0 g or less.

The invention provides modified milk powder capable of improving learning memory and / or cognitive functions as well as a preparation method and application of the modified milk powder. The total protein content of the modified milk powder is 16.5-30 g / 100 g, the fat content of the modified milk powder is 10-35 g / 100 g, the carbohydrate content of the modified milk powder is 35-70 g / 100 g, the modified milk powder comprises alpha-choline alfoscerate and galactose, and the mass ratio of the alpha-choline alfoscerate to the galactose is 1: (8-100). The modified milk powder disclosed by the invention is beneficial to improving learning memory and / or cognitive functions.

To provide a burnt color-imparting agent for a baked food, which can impart a good burnt color to the surface of a baked food, and to provide a baked food having improved flavor and aroma by adding the burnt color-imparting agent to the surface of the food.SOLUTION: A browning agent for imparting a brown color tone to a food surface, comprising a soybean extract satisfying the following condition (A): (A) The soybean extract is a water extract from whole fat soybeans and has a carbohydrate content of 30 to 90% by mass in the solid content and a lipid content of 15% by mass or less in the solid content.SELECTED DRAWING: None

Provided is artificial rice using soybeans as a raw material, which is high in protein, low in carbohydrates, and excellent in texture. A method for producing artificial rice includes a kneading step, a forming step, and a drying step. In the kneading step, water is added to a raw material containing soy flour, soybean protein, and transglutaminase and the raw material is kneaded, thereby obtaining a kneaded material. In the forming step, the kneaded material is extruded and formed into a rice-shaped product. In the drying step, the rice-shaped product is dried. Temperature in the kneading step and the forming step is 40° C. or lower. Temperature in the drying step is 30 to 100° C. A weight ratio between the soy flour and the soybean protein in the raw material is 30:70 to 90:10.

To provide frozen noodles which, when examining formulations for noodles with reduced carbohydrate content, make it possible to determine the composition of the other raw materials without trial and error after setting a carbohydrate-reduction target within a relatively wide carbohydrate-off range, and which, despite carbohydrate reduction, suppresses decreases in, or even improve, quality, such as smoothness, chewiness and non-powdery texture, and deliciousness as noodles including them.SOLUTION: Provided are frozen noodles and a method for producing the same, the noodles being carbohydrate-reduced noodles having a carbohydrate-reduction rate of 25-90%, containing wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten. The modified starch includes non-resistant modified starch, and the ratio of the non-resistant modified starch to 100 mass% of the total of the non-resistant modified starch and wheat flour is 20-60 mass%.SELECTED DRAWING: None

A computer-implemented diabetes management method includes a first determination of an insulin bolus related to one or more obtained glucose values and optionally the expected carbohydrate content of a meal to be ingested, a re-calculation of an insulin bolus in consideration of a user's body parameter information as measured by a body-worn sensor, providing a notification to the user if there is a significant deviation between the two calculated bolus amounts, and a user input whether the calculated insulin bolus or the re-calculated insulin bolus is selected by the user for bolus administration.