64 results about "Glycaemic index" patented technology

The invention discloses a preparation method of highland barley prefabricated powder with a low glycemic index and application of the highland barley prefabricated powder in 3D printed biscuits. According to the method, firstly, cellulase and alpha-amylase are adopted for carrying out enzymatic modification treatment on highland barley flour, the content of anti-digestion starch (RS) is remarkably increased, the content of fast-digestion starch (RDS) is reduced, and therefore the modified highland barley flour with the predicted glycemic index (pGI) reaching the low-GI food standard (GI is smaller than or equal to 55) is prepared, and the dietary requirements of people with different metabolic requirements are met. Further, the modified highland barley powder is compounded with sodium alginate, glutamine transaminase is utilized for inducing and constructing a protein-polysaccharide gel network, the incubated and cross-linked dough is subjected to freeze drying and smashing, and the highland barley prefabricated powder with the low glycemic index is obtained.The 3D printing adaptability, the structural stability and the digestion resistance of the material are effectively enhanced through the method. The highland barley biscuit has the characteristic of low glycemic index, and is suitable for making healthy food for special crowds with diabetes and the like.

The invention provides low-GI oat bran and cistanche skin residue brewing powder and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: respectively cleaning, drying and crushing the oat bran and the cistanche peel pomace, degreasing and curing the oat bran powder, uniformly mixing the oat bran powder with the cistanche peel pomace powder subjected to ultrasonic treatment, spray drying and radio frequency sterilization treatment, the xylitol and the konjaku flour, and finally performing vacuum nitrogen-filled packaging to obtain the brewing powder. According to the method disclosed by the invention, nutritional active ingredients of the raw materials are effectively reserved, the reconstituability and taste of the product are improved, and the prepared blending powder has the characteristic of low glycemic index, is suitable for people needing to control blood sugar, and also has certain oxidation resistance.

The invention discloses a cane molasses extract with a blood sugar reducing effect as well as a preparation method and application thereof, and belongs to the field of functional foods. According to the invention, cane molasses is subjected to dissolution, centrifugation, ultrafiltration impurity removal, desalination and nanofiltration concentration, and is mixed with calcium chloride, so that the cane molasses extract with the effect of reducing blood sugar is prepared. Experimental results prove that the cane molasses extract prepared by the invention has the characteristics of low glycemic index (GI), carbohydrate digestive enzyme inhibition, high temperature resistance, long-term storage resistance and the like, can also effectively repair pancreas and liver injury and regulate intestinal flora, and has a comprehensive hypoglycemic effect. The food with low glycemic index is prepared on the basis of the high sucrose carrier for the first time, and the food has sweet taste and the function of reducing blood sugar. The invention provides a new raw material scheme for the preparation of dietary supplement food and hypoglycemic drugs for hyperglycemia people, and has prominent practical application value and wide application prospect.

The invention discloses a rice cake capable of regulating postprandial blood sugar and inhibiting starch aging, and belongs to the field of food processing and preservation. The rice cake is prepared from the following raw materials in parts by mass: 100 to 300 parts of polished round-grained rice flour, 100 to 200 parts of glutinous rice flour, 5 to 30 parts of pre-gelatinized corn starch, 5 to 30 parts of wheat type B starch granules and 100 to 300 parts of water. The pre-gelatinized corn starch-wheat type B starch composite preservative prepared by mixing the pre-gelatinized starch and the wheat type B starch in proportion can effectively inhibit hardness increase caused by starch aging and retrogradation in the storage process of the rice cake and avoid taste deterioration. Meanwhile, by adding the composite starch, the digestibility rate of the rice cake is remarkably reduced, and the metabolic regulation characteristic similar to that of low glycemic index food is endowed to the product. The characteristic of a cleaning label formed by natural components of the rice highly conforms to the development trend of healthy food, and the rice is especially suitable for functional rice product development of people needing to control postprandial blood sugar fluctuation.

The application belongs to the technical field of food processing, and specifically discloses a highland barley sourdough, low-GI highland barley sourdough bread and a preparation method thereof. The highland barley sourdough is prepared by fermentation of Lactobacillus plantarum JYLP-326, highland barley flour and water. The low-GI highland barley sourdough bread prepared from the highland barley sourdough comprises the following components in parts by mass: 20-22 parts of highland barley flour, 22-28 parts of wheat flour, 36-40 parts of highland barley sourdough, 48-50 parts of water, 4-6 parts of bran, 4-6 parts of oat beta-glucan, 4-6 parts of inulin, 4-8 parts of gluten, 1-2 parts of yeast, 1-2 parts of salt and 4-6 parts of butter. The GI highland barley sourdough bread prepared by using the highland barley sourdough provided by the application has the advantages of low in-vitro glycemic index, low starch hydrolysis rate, high loft and softness, good taste and high appearance quality.

The invention provides a food-grade method for extracting an edible nanocrystallization thin-wall cell wall from bamboo wood and application of the food-grade method, and the food-grade method comprises the following steps: carrying out thermal stripping treatment on a bamboo wood raw material through food-grade absolute ethyl alcohol, and then carrying out oxidation bleaching treatment by using a mixture aqueous solution of food-grade hydrogen peroxide and glacial acetic acid, and finally performing nanocrystallization refining, thereby obtaining the required edible nanocrystallized thin-walled cell wall, and the edible nanocrystallized thin-walled cell wall can be used as a dysphagia adjuvant or a fluid food thickening agent. The edible nanocrystallization thin-wall cell wall provided by the invention can be used for reducing the glycemic index (GI) of fluid food, increasing the viscosity and enhancing the stability of the fluid food, so that the fluid food can stably have a relatively high viscosity characteristic under different pH and temperature conditions, and the texture and taste of the fluid food can be effectively improved.

The invention provides a low-glycemic whole-grain food and a preparation method thereof, and belongs to the technical field of food processing. The low-glycemic whole-grain food comprises 60-80 parts of whole-grain mixed powder, 4-7 parts of inulin, 3-8 parts of resistant dextrin and 2-5 parts of konjaku flour, and the whole-grain mixed powder is obtained by solid-state fermentation of oats, quinoa and brown rice through compound microorganisms. The low-glycemic whole-grain food is prepared by low-temperature extrusion forming and drying. Test results show that the low-glycemic-index whole-grain food obtained by adopting the technical scheme is low in cooking loss, the texture characteristic and the sense of the cooked low-glycemic-index whole-grain food are close to those of northeast natural rice, the glycemic index is smaller than 55, and the low-glycemic-index whole-grain food is low in glycemic index and suitable for diabetics to eat.

The invention discloses fine dried noodles with a low glycemic index and a preparation method of the fine dried noodles. The fine dried noodles are prepared from the following production raw materials: high-amylose corn starch subjected to alkaline hydrothermal modification and a composite structure base material, the composite structure base material is formed by compounding highland barley flour, vital gluten and wheat flour. The preparation method comprises the following steps: premixing the vital gluten and the wheat flour, and adding water for the first time to prepare a mixture 1; premixing modified starch and coarse cereal powder, and then adding water for the second time to prepare a mixture 2; and mixing the two mixtures, stirring, fermenting, rolling, cutting into strips, and drying. The invention has the following advantages: 1) through the synergistic effect of the high-amylose corn starch hydrothermally modified by the alkaline method and the composite structure base material with a specific ratio, the prepared fine dried noodles have significantly reduced glycemic index; the method has the advantages of low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index and good glycemic index.

The application provides a method for constructing a zebrafish model for testing a glycemic index, and the steps include breeding zebrafish, collecting zebrafish eggs, culturing the zebrafish and model construction experiments. The application selects zebrafish for model construction, and the zebrafish has high fecundity, short testing time, high throughput, and can test a plurality of samples at the same time; and the culture conditions are simple and the cost is low. The model construction cycle of the zebrafish model is short, 6-day-old zebrafish are selected for testing, and the model construction and the testing of the glycemic index can be completed in 1 day, the glycemic sensitivity is high, the measured blood glucose index is stable, the testing result and the known sample glycemic index have good positive correlation, and the obtained zebrafish glycemic test data can ideally reflect the sample glycemic level.

The application discloses a preparation method and baking application of a vegetable oil gel and belongs to the technical field of food processing, and specifically relates to a composite gel agent prepared from inulin, starch, protein and mulberry leaf powder and a gel system composed of mixed vegetable oil (hemp seed oil and sunflower seed oil). The vegetable oil gel provided by the application can effectively inhibit the migration of oil in the processing of baked food. The biscuit prepared based on the application not only has a crisp taste, but also has the characteristics of low fat and low glycemic index, can steadily and slowly control the postprandial blood sugar rise of people, and has health benefits for people with obesity, diabetes and the like.

The application discloses a preparation method of starch-unsaturated fatty acid compound. The method comprises the following steps: starch is pretreated by a debranching enzyme to obtain a debranched starch solution, the debranched starch solution is mixed with unsaturated fatty acid, an ethanol-water solution is added as a ball milling medium, a multi-stage ball milling parameter dynamic regulation process is adopted, and low-temperature protection, medium-temperature complexing and cooling solidification stage ball milling reactions are sequentially carried out, and finally, drying, crushing and sieving are performed to obtain the starch-unsaturated fatty acid compound. Through the synergistic effect of debranching enzyme pretreatment and multi-stage ball milling, the starch and the unsaturated fatty acid are efficiently compounded under mild conditions. The obtained compound has high compounding rate, high resistant starch content and excellent antioxidant stability. The compound can be used as a low-glycemic index functional food raw material and is used for preparing blood glucose management, weight control or antioxidant functional food. The method is mild, controllable and reproducible, does not need high temperature and high pressure, and meets the clean label consumption trend.

This invention proposes a high-nutrient-density multigrain composite low-temperature slow-fermentation dough, relating to the food industry. It comprises dry powder and water accounting for 50-60% of the dry powder's mass. The dry powder, by weight, includes the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour. This formula contains whole grains such as quinoa flour, oat flour, and brown rice flour, retaining the bran and germ structure of the grains. It has high nutritional value and a low glycemic index.

The application discloses an alcohol-free matcha lees with antioxidant activity and a preparation method thereof, and belongs to the technical field of food fermentation. The application provides the alcohol-free lees with antioxidant activity, the alcohol content of the alcohol-free lees is very low (<0.5% Vol), the stimulation to gastric mucosa is reduced, the alcohol-free lees is friendly to the gastrointestinal tract, is high in safety, and is suitable for a wide range of people; the lees is matched with matcha, the glycemic index is optimized, the fermentation benefits of traditional lees are retained and enhanced, the additional matcha can bring antioxidant substances such as tea polyphenols, the aroma of ordinary lees is enhanced, and the alcohol-free matcha lees has green tea fragrance; compared with glutinous rice lees, the SOD activity of the alcohol-free matcha lees is enhanced by 13.81 times, the ABTS activity is enhanced by 11.07 times, the iron ion reduction capacity is enhanced by 3.87 times, and the DPPH clearance rate is enhanced by 1.61-4.70 times. The alcohol-free matcha lees can be drunk all day round, is flexible in matching, and can be developed into alcohol-free beverages, milk tea, dessert bases and the like.

The invention discloses a low-GI gluten-free fat-reducing bean dreg and scallop bread formula and a preparation method thereof. Relates to the technical field of food, and is prepared from the following raw materials in parts: 150 parts of dry bean dreg powder, 20 parts of ocean car shell powder, 20 parts of coconut flour, 60 parts of momordica grosvenori erythritol, 10 parts of baking powder, 5 parts of baking soda, 300 parts of drinking water, 10 parts of lemon juice, 200 parts of egg liquid, 280 parts of mozzarella cheese, and 10 parts of crushed grains and nuts. The low-GI gluten-free fat-reduced bean dreg and scallop bread has the effects of low glycemic index, low GI, fat reduction and the like, is close to scallop bread made of wheat flour in taste, is soft and delicious, is suitable for serving as a daily staple food for related sugar-controlled people with diabetes, weight management and the like, is beneficial to improving the blood sugar level and improving the overall health condition of citizens, does not contain gluten, and is suitable for being eaten by people with diabetes, weight management and the like. The flour is especially suitable for gluten allergy people to eat.

The disclosure discloses a preparation method of rice noodles with low glycemic index, and belongs to the technical filed of food processing. According to the disclosure, by adding debranching enzymes and an emulsifying agent into rice starch, resistant starch is prepared and obtained through one-step extrusion, and then, other food raw materials are compounded to form the low glycemic index rice noodles through secondary extrusion. By using the characteristic that V-type crystals are formed by complexing the emulsifying agent and amylose, the disclosure adds the debranching enzymes and the emulsifying agent into a rice starch raw material for extrusion processing. The debranching enzymes added in a first-step extrusion processing process perform limited hydrolysis on starch to reduce starch branching and improve a content of the amylose. At the same time, the emulsifying agent and the highly straight-chain rice starch are complexed to generate a VI-type starch-lipid complex, and a complexing rate is obviously improved. Then, second-step extrusion processing is performed to realize transformation of the starch-lipid complex from VI-type crystals to VII-type crystals and extrusion forming. Thermal stability of the resistant starch is improved. Therefore, the low glycemic index rice noodles are prepared and obtained.

The invention provides a tippy tea cake with a low glycemic index and a preparation method of the tippy tea cake, and belongs to the technical field of food processing. According to the invention, the oat, the tartary buckwheat, the highland barley and other coarse cereals, the dietary fiber powder and the corn starch are used for inhibiting the enzyme activity of amylase and glucose hydrolysis enzymes, reducing the hydrolysis rate of starch and delaying the rising rate of postprandial blood sugar; fructo-oligosaccharide and maltitol replace traditional white granulated sugar, the sucrose content of the tea cake is reduced, and the tea cake is healthier; maojian tea powder is used to enrich aroma of the tea cake and improve nutritional value of the tea cake, and the tea cake has corresponding functional health-care effects on human bodies. The low glycemic index tippy tea cake is prepared by controlling the total amount of coarse cereals such as oat, tartary buckwheat, highland barley and the like in a proper range and adopting multiple times of coloring, setting a proper wrapper and stuffing ratio and a baking process, so that the quality and the taste of the tea cake can reach the optimal state while the nutritional value and the hypoglycemic effect are considered, the wrapper is crisp, the stuffing is fragrant, and the tea cake is crisp, sweet and not greasy. And the preparation method is simple, easy to operate and suitable for large-scale production.

The invention belongs to the technical field of rice variety breeding, and particularly relates to a breeding method of a special rice variety for patients with kidney diseases and diabetes mellitus, which comprises the following specific steps: selecting a parent material: taking a low-water-soluble protein mutant variety LGC-1 introduced from a radiation breeding field of the Japanese biological resource research institute as a female parent; the Qingyou 308 rice variety bred by Institute of Rice Institute of Academy of Agricultural Sciences in Fujian Province is used as a male parent for hybridization; hybrid progenies are obtained through hybridization, selfing is carried out, progeny seeds are analyzed from F1, and seeds with low glutelin characters and high alcohol-soluble protein characters are screened out; selecting seeds with low glycemic index from the seeds with low glutelin character and high prolamin character; seeds with high amylose content are selected from the seeds with the low glycemic index. The breeding method has the advantages that the bred seeds can be suitable for kidney patients and also suitable for diabetics.

The invention relates to a low glycemic index composition which comprises the following components in percentage by weight: 10-35% of a protein composition, 20-55% of a fat composition, 5-35% of a saccharide composition, 1-15% of a dietary fiber composition, 1-2% of a trace element composition, 0.1-1.5% of a vitamin composition and 5-20% of a macroelement composition, according to the composition with the low glycemic index, all the components are scientifically compounded, the digestion and absorption speed of carbohydrates is effectively controlled, the blood glucose level of diabetic patients or patients with impaired glucose tolerance is effectively controlled, comprehensive and balanced nutrition is provided for the diabetic patients or the patients with impaired glucose tolerance, and the composition is beneficial for repairing and improving the immunity of the diabetic patients or the patients with impaired glucose tolerance; and the feed also has the advantages of excellent quality uniformity, stability and fluidity, light taste, suitability for tube feeding and the like.

The invention discloses a low-glycemic-index elaeagnus angustifolia naan and a preparation method thereof, and aims to solve the problems that a traditional elaeagnus angustifolia naan is high in glycemic index and is not suitable for people who control sugar and lose weight to eat. The method comprises the following steps: 1) preparing elaeagnus angustifolia dietary fiber powder, performing enzymolysis on elaeagnus angustifolia powder step by step through alpha-amylase, alkaline protease and saccharifying enzyme, and combining ultrasonic assistance and centrifugal separation to obtain high-purity dietary fibers; and (2) mixing the wheat flour, the elaeagnus angustifolia dietary fiber powder and the elaeagnus angustifolia fruit powder according to a mass part ratio of (85-90): (5-10): 5, performing dough kneading, performing fermentation twice, making crusty pancake blanks, and performing segmented temperature control baking. Experiments show that the starch hydrolysis rate of the prepared elaeagnus angustifolia naan is remarkably reduced, the glycemic index can be effectively reduced, the elaeagnus angustifolia naan is suitable for people who need to control blood sugar and lose weight, and meanwhile the flavor and nutrition of elaeagnus angustifolia are reserved.

The invention provides quick-frozen sharpleaf galangal fruit braised noodles with low glycemic index and a preparation method thereof, and belongs to the technical field of food processing. The braised noodles comprise the following raw materials in parts by weight: 30-60 parts of whole wheat flour, 5-20 parts of resistant starch, 5-20 parts of oat flour, 5-20 parts of highland barley flour, 5-10 parts of tartary buckwheat flour, 10-20 parts of wheat dietary fiber powder and 1-3 parts of a fructus alpiniae oxyphyllae extract. By using the self-made coarse cereal powder and the fructus alpiniae oxyphyllae extract, the enzyme activity of amylase and glucose hydrolysis enzymes can be inhibited, the starch hydrolysis rate is reduced, the postprandial blood sugar rising rate is delayed by using the resistant starch, and the dosage of the coarse cereals such as the oat, the tartary buckwheat and the highland barley in the total proportion is controlled within a proper range; and the noodles can be ensured to have a relatively good taste while the nutritional value and the blood sugar reducing effect are considered. The taste and flavor of the braised noodles after quick-freezing and reheating are improved by optimizing the formula and process of the braised noodles, and finally the braised noodle product with convenience and health is prepared.

The invention belongs to the technical field of biological medicines, and particularly relates to a loquat and snow pear composition for moistening lung, relieving cough and reducing sputum and a preparation process thereof. According to the invention, refined sugar such as cane sugar, rock sugar, high fructose corn syrup and the like is not added additionally, and the fresh and sweet flavor brought by natural fructose of snow pears and loquats and the natural sweetness provided by tremella polysaccharide, lily and the like are fully utilized. The calorie and the glycemic index (GI value) of the product are remarkably reduced, and the low-sugar and sugar-free healthy diet trend of modern consumers is better met. The product is especially suitable for sugar-controlled crowds (such as diabetics), obese crowds, children for caries prevention and public consumers paying attention to health management, the applicable crowds of the product are expanded, and the health attribute is improved.

The invention provides a mulberry paste adhesive with a low glycemic index. The mulberry paste adhesive is used for preparing traditional Chinese medicine pills. The invention also provides a method for preparing traditional Chinese medicine pills by using the mulberry paste adhesive with low glycemic index, which comprises the following steps: firstly, preparing medicinal powder, heating the mulberry paste adhesive for later use, and uniformly mixing the warm mulberry paste and medicinal powder to obtain a medicine lump; and pelleting the medicine lumps, drying and packaging. The invention also provides a preparation method of the mulberry paste adhesive with low glycemic index, which comprises the following steps: cleaning the raw materials, adding purified water into a sealed extraction tank, carrying out extraction twice, and merging the two filtrates to obtain a mulberry extracting solution; filtering the mulberry extracting solution, and concentrating the mulberry extracting solution in a vacuum concentration tank to obtain a thick extract; the thick extract is collected, the relative density or viscosity of the obtained paste is measured, the end point is judged, heating is stopped, and the mulberry paste adhesive is obtained. The mulberry paste adhesive prepared by the invention solves the problem that the GI (Glucose Index) of traditional Chinese medicine pills is too high due to the traditional adhesive-honey.

This invention discloses an ultrafine organic calcium supplement solid beverage and its preparation method. It comprises a carrier powder derived from natural plants, ultrafine organic calcium source powder, and ultrafine low glycemic index sweetener powder. The particle size distribution of the organic calcium source ultrafine powder is D90≤10μm. All three components form a uniform mixed powder system. This invention significantly increases the specific surface area of ​​the calcium powder through physical ultrafine pulverization technology. Combined with a specific dry mixing process, it solves the technical problems of existing calcium supplement beverages, such as complex formulations, high calcium source irritation, uneven raw material dispersion, and poor reconstitution performance. The product formula of this invention is extremely simple and pure. Using an organic calcium source, it can be efficiently absorbed without the participation of gastric acid, is gentle and non-irritating to the stomach and intestines, and has a smooth, clumpy taste after reconstitution. Its preparation method is simple, energy-efficient, and easily scaled up industrially. The resulting solid beverage is suitable for all age groups, especially children, people controlling their blood sugar, and middle-aged and elderly people with sensitive stomachs, as a daily dietary calcium supplement.

The invention relates to the technical field of nutritional supplements, and particularly discloses nutritional peptide powder based on exercise recovery, endurance improvement and energy control and a production process thereof.The nutritional peptide powder mainly comprises bovine bone collagen peptide powder, amino acid, crystalline fructose, crystalline trehalose, pure coconut powder, whole milk powder, oat powder and flaxseed powder. The formula is adjusted according to different requirements of exercise recovery, endurance improvement and energy control, crystalline fructose and crystalline trehalose are used as low glycemic index sugar sources, energy can be stably released, exercise performance can be improved, rapid exhaustion after short-time consumption of energy is avoided, medium-chain fatty acid is provided by adding pure coconut powder, and the effect of improving exercise performance is achieved. Stable energy support is provided for long-time exercise, and energy intake is effectively controlled through the combination of the whole milk powder, the oat powder and the flaxseed powder. The whole formula ensures exercise recovery and endurance improvement, realizes energy control, is suitable for different exercise crowds, and provides multifunctional, efficient and healthy nutrition support.

The invention discloses a weight-losing biscuit which is prepared from the following raw materials in percentage by mass: 40-50% of black bean powder, 10-20% of flour, 10-20% of flour, 10-20% of flour and 10-20% of flour. 40%-50% of dried persimmon powder (dried persimmons after pedicle and kernel removal are used as raw materials); 3%-5% of honey; 2%-4% of xylitol; 0%-5% of konjaku flour; compared with the prior art, the invention has the advantages of long-acting satiety and metabolic regulation; the composite dietary fibers have the synergistic effect that the black bean dietary fibers (15%-18%) and the dried persimmon pectin (8%-12%) form a hydrogel network, the water absorption expansion rate reaches 1215 times, the gastric emptying time is prolonged to 45 hours (only 2-3 hours of traditional biscuits), and the secretion of starvation elements is remarkably inhibited by 35%. The design of the low glycemic index (GI) is as follows: xylitol replaces more than 50% of cane sugar, the pectin wrapping effect of natural sugar of dried persimmons is combined, the GI value of the biscuit is reduced to 35 + / -3 (GI of traditional cookies is greater than or equal to 70), and the postprandial blood sugar fluctuation range is less than or equal to 1.8 mmol / L.

The invention relates to the technical field of electrical equipment, and discloses a low-sugar rice making method and device, computer equipment and cooking equipment.The low-sugar rice making method comprises the steps that after a rice-water mixture in an inner container is gelatinized, the rice-water mixture is cooled to a preset first temperature, and amylase is added into the inner container; controlling the heating device to heat the inner container, so that the first actual temperature in the inner container is maintained in the enzyme activity temperature interval; and when the first actual time length for heating the inner container reaches a preset first time length threshold value, the inner container is cooled. According to the method, the low-sugar rice is prepared by amylase enzymolysis, and the enzymolysis reaction can penetrate into rice grains to act on starch grains, so that compared with an elution method of only removing surface starch, the method is more thorough in sugar reduction and lower in glycemic index.

The invention discloses tagatose-containing flavor biscuits with a low glycemic index. The tagatose-containing flavor biscuits are mainly prepared from the following components in parts by weight: 55-70 parts of whole wheat flour, 7-15 parts of wheat bran, 15-30 parts of nutritional sweet substances, 30-50 parts of grease, 5-15 parts of bean flour, 3-7 parts of tartary buckwheat flour, 1-4 parts of resistant dextrin, 0.5-3 parts of milk powder, 0.2-2 parts of natural plant extracts and 0.5-2 parts of additives. Meanwhile, the invention provides a corresponding preparation method. According to the tagatose-containing flavored biscuit with the low glycemic index, sugar alcohol is replaced with tagatose, on one hand, the glycemic index is reduced, on the other hand, the color and flavor of the biscuit are improved, in combination with an enzyme inhibition mechanism of the mulberry leaf extract or the white kidney bean extract, the starch hydrolysis rate can be reduced, and the content of dietary fibers in the biscuit is high; the perfect unification of the function and the taste of the biscuit product is realized.

The invention discloses high-resistance preboiled rice and a preparation method thereof.The preparation method comprises the steps that tea polyphenol enters unhulled rice, then the unhulled rice is cooked, amylose in the unhulled rice reacts with the tea polyphenol to generate an amylose-polyphenol compound, and the high-resistance preboiled rice is prepared. The high-resistance preboiled rice provided by the invention has the characteristics of short soaking time, high nutritional value and eating quality, low glycemic index, low rice grain loss rate and the like, and can be widely applied to the fields of special diet foods, military foods and healthy foods.

The invention discloses a preparation method and application of a freeze-dried meal replacement powder block with a low glycemic index. The preparation method comprises the following steps: selecting plantain large bananas in a specific growth period, carrying out heat-moisture treatment and vacuum low-temperature drying to prepare banana resistant starch with high resistant starch content, combining fine pretreatment (ultrasonic cleaning, steam blanching and low-temperature drying) of raw materials such as spinach, broccoli and Chinese yam, and compounding zero-calorie sugar, cooked soybean meal, gordon euryale seed powder and probiotic powder, so as to prepare the banana resistant starch with high resistant starch content. A multi-component nutrition synergistic system is formed. A porous uniform structure is constructed by adopting pre-homogenization, three-section ultrasonic 3D printing and integrated freeze-drying technologies, and the rehydration rate and the survival rate of probiotics are remarkably improved. Through the synergistic effect of the resistant starch and the gordon euryale seed polysaccharide, the low glycemic index is realized, and meanwhile, the proliferation of beneficial bacteria in intestinal tracts is promoted. The product has instant convenience, nutritional functionality and long shelf life, and is suitable for the field of healthy meal replacement food.

The invention discloses tricholoma matsutake-flavor low-GI recombinant rice, belongs to the technical field of functional food processing, and aims to solve the technical problems that an existing recombinant rice product is high in glycemic index, poor in eating quality and difficult to consider both functions and flavor. The preparation method comprises the following steps: firstly, carrying out damp-heat synergistic ethanol precipitation modification on rice flour by utilizing tricholoma matsutake polysaccharide to prepare tricholoma matsutake polysaccharide modified rice flour; compounding the modified rice flour with tricholoma matsutake powder and quinoa flour, and performing twin-screw extrusion puffing to prepare recombinant rice; the method is characterized in that starch is embedded by tricholoma matsutake polysaccharide molecules to remarkably reduce digestibility, meanwhile, chenopodium quinoa full nutrition and tricholoma matsutake flavor are introduced, chenopodium quinoa powder with specific taste is compounded through extrusion puffing, the tricholoma matsutake flavor is reserved to the maximum extent, meanwhile, the nutrition of recombinant rice is enhanced, and the taste of the recombinant rice is improved; the unification of healthy efficacy and excellent eating quality is successfully realized; the product also has the convenience of instant brewing, and an ideal solution is provided for specific crowds with diabetes and the like and the healthy staple food market.