65 results about "Glycaemic index" patented technology

The invention provides a diet meal replacement nutrition bar, which contains the following components in percentage by weight: 5 to 10 percent of isomaltulose, 5 to 10 percent of insoluble dietary fiber, 10 to 25 percent of soluble dietary fiber, 10 to 30 percent of egg white powder, 3 to 5 percent of fat and oil, 5 to 20 percent of sugar alcohol, 5 to 10 percent of fruit and 1 to 2 percent of lotus leaf extract. The diet meal replacement nutrition bar has a good taste and the effects of enhancing satiety and dieting, simultaneously does not increase a blood sugar index, is suitable for dieters to eat instead of lunch and supper, and contains a plurality of nutrient components for satisfying the needs of human bodies to achieve nutrition balance.

A device for cooking a starch-based food item is provided in which there is a drying cycle at a temperature below the gelatinization temperature and a cooking cycle at a temperature above the gelatinization temperature. The drying provides a relative weight drop by a first amount and the cooking provides a further relative weight drop. The weight is monitored during drying and cooking to provide feedback control of the duration of the drying and cooking times. The device and method make healthy food with reduced rapid digestible starch (RDS) and increased resistant starch (RS) content. In this way the glycemic index (GI) of a food item is reduced and the resistant starch is increased, which is beneficial to health especially for diabetes and obese groups.

The invention relates to the field of foods, in particular to a composition, application, flour, a manufacturing method thereof and noodle. The composition, the application, the flour, the manufacturing method and the noodle have the advantages that the composition and the noodle with the composition have glycemic index reducing functions and are foods which contain rich proteins and dietary fibers and have bidirectional feedback adjustment and negative feedback functions, requirements of people on balanced and reasonable dietary structures can be met, and the composition, the flour and the noodle are suitable to be eaten by people who suffer from diabetes mellitus and people with weight loss requirements.

The invention belongs to the technical field of processing of foods, and specifically relates to a method for processing instant rice for patients with diabetes and hypertension complications. The method comprises the steps of (1) protecting color of fresh celery, and homogenizing; (2) homogenizing through a high pressure homogenizing machine; (3) filtering; (4) crushing and homogenizing; (5) extruding cured rice; (6) drying and sterilizing through microwave, and then packing. The prepared instant rice is light green, seems like natural rice, is small in rehydration time, has the fragrance of rice and celery, is free of layering, tastes soft and sticky, can reduce the glycemic index, is suitable for patients with diabetes and hypertension, and is rich in nutrition and convenient to take; the rice is uniformly dried from inside to outside by the extruding gelatinization and microwave drying processes, and therefore, the rice structure can be maintained; the sterilizing effect can be reached by high temperature, and thus the expiration date can be prolonged; the curing degree of the rice is increased, so that the digestion and absorbing are easy; the expiration date is more than 1 year.

The invention provides low-GI healthy sugar and a preparation method and use thereof. The low-GI healthy sugar comprises the following components in parts by weight of 90-97 parts of cane sugar, 3-10parts of L-arabinose, 0.5-2 parts of myo-inositol and 0.5-1 part of composite electrolyte. The healthy sugar disclosed by the invention has low glycemic index, can be used as a sweetening agent, can effectively reduce the GI value of foods containing cane sugar, and can meet eating requirements of various crowds especially diabetics and crowds suffering from pathoglycemia.

The present invention relates to a special low-protein potato full flour noodle for patients with diabetic nephropathy, and a preparation method thereof, belonging to the field of agricultural product processing. The noodle is composed of the following raw materials in parts by weight 10-30 parts of potato full flour, 10-20 parts of wheat flour, 5-10 parts of pre-gelatinized starch, 30-40 parts of potato starch, 20-30 parts of wheat starch, 20-30 parts of corn stigma, and 0.5-0.8 part of traditional Chinese medicine extract. The prepared noodle is high in forming rate, is low in cooking loss rate, is low in broken bar number, is good in noodle quality, and is good in palatability; the prepared noodle is suitable for a long-term consumption for patients with diabetic nephropathy, and is low in glycemic index. The low-protein potato full flour noodle is prepared by using a single screw extrusion technology, the technology process can be shortened, the time is saved, and the prepared noodle is good in quality.

The invention discloses a Faster R-CNN food classification and GL value identification method based on an attention mechanism SENet. The method comprises the following steps: acquiring a picture whichis uploaded to a server by a user and contains a reference object, and performing food detection and identification on a food picture through a Faster R-CNN algorithm based on an attention mechanismSENet; enabling the attention mechanism to enable the feature extraction network to use global information without being limited by local small-view-field information, and meanwhile the problems of gradient disappearance and degradation caused by increase of the network depth are effectively avoided; inputting the type and position of the food and the position of the reference object into a trained linear regression model, and predicting the volume of the food; calculating a GL (glycemic load) value of food according to the category of the food and a GI (glycemic index), judging the edible category of the food, and generating an edible suggestion of the food; and finally feeding back a result to the user.

The invention discloses a production process of deacidified low-sugar apple juice, which comprises the following steps: cleaning apples, squeezing, carrying out enzymolysis, carrying out ultrafiltration, adsorbing by using a special resin for juice, and decolorizing and deacidifying by using a special resin for fructose to obtain apple polysaccharide; meanwhile, carrying out acid pickling by usinga decolorized and deacidified fructose special resin to extract apple polyphenol; and finally, mixing the apple fructose, the apple polyphenol and purified water, sterilizing, and performing sterilefilling to obtain the all-natural deacidified low-sugar apple juice. The production process is efficient and simple, the content of apple fructose and apple polyphenol is increased on the basis of ensuring the taste and color of the product, the purity of the apple fructose is ensured, the loss of nutritional ingredients in apples is avoided, and the apples can be better utilized. The deacidifiedlow-sugar apple juice does not contain any additive or preservative, is green, safe, good in taste, high in sweetness, low in glycemic index, not prone to causing decayed teeth, low in calorie and excellent in moisturizing performance, and has the effects of refreshing, protecting the liver, strengthening the body and protecting the skin.

The invention discloses full-nutrient weight-reducing meal replacement biscuits and a preparation method thereof, particularly relates to full-nutrient weight-reducing meal replacement biscuits which contain phosphatidylserine and xylooligosaccharide and have the characteristics of being natural, nutritional, convenient, good in taste, non-toxic, harmless and better in meal replacement weight-reducing effect, and belongs to the technical field of nutritional health-care food. The biscuits have the advantages and benefits that the biscuits meet the requirement of six NO standards including no anorexia, no diarrhea, no weakness, no fatigue, no bounce, no skin laxity stipulated by the WHO (world health organization), have the characteristics of low energy, low glycemic index and whole nutrition and are very suitable for people suffering from hyperlipidemia, hypertension and hyperglycemia.

The invention relates to a food, foodstuff or edible composition comprising isomaltulose and acesulfame K or a blend of acesulfame K with one or more other High Intensity Sweetener (HIS). The invention further relates to a process for replacing a carbohydrate sweetener under retention of the sweetness and taste profile of the carbohydrate sweetener, which process comprises replacing the carbohydrate sweetener by a mixture comprising isomaltulose and acesulfame K or a blend of acesulfame K with one or more other High Intensity Sweetener (HIS). The invention also relates to a new mixture which comprises isomaltulose and a blend of acesulfame K with one or more other HIS selected from the group consisting of alitame, cyclamate, dihydrochalcone, io han go, neohesperidin, neotame, saccharin, steviosid, sucralose and thaumatin.

Processes for the production of a composition comprising material derived from seeds of plants of the genus Oryza, the process comprise the steps of: (a) providing material derived from seeds of the genus Oryza; and (b) determining the presence or absence and/or measuring the amount of at least one iminosugar in the material of step (a). Also described is the use of material derived from seeds of plants of the genus Oryza, which material comprises at least one iminosugar, as a food or feed supplement for lowering the glycaemic index (GI) value of said food or feed.

The present invention provides a sweetener composition comprising (i) sucrose, (ii) one or more high intensity sweeteners and (iii) one or more masking agents. The taste masking agent may be a caramel; a low GI crystalline sugar comprising about 0 to 0.5 g/100 g reducing sugars and about 20 mg CE/100 g to about 45 mg CE/100 g polyphenols and the sugar particles have a glucose based glycaemic index of less than 55; and/or an amorphous sugar comprising sucrose, at least about 20 mg CE polyphenols/100 g carbohydrate and a low GI drying agent.

The invention relates to special health steamed bread for chronic kidney diseases and belongs to the technical field of clinical nutritious foods. The special health steamed bread for the chronic kidney diseases comprises the following raw materials: 10 parts of wheat meal, 55-65 parts of starch, 4-8 parts of soluble dietary fibers, 10-15 parts of buckwheat meal and 10-15 parts of pearl barley powder, wherein the total amount of the buckwheat meal and the pearl barley powder is 20-25 parts. According to the special health steamed bread, the ratios of the wheat meal, the starch and the soluble dietary fibers are adjusted; and meanwhile, the buckwheat meal and the pearl barley powder, which are compounded according to the specific ratio, are added to prepare the special health steamed bread for the chronic kidney diseases, which has abundant nutritional ingredients and has the effects of improving the mouth feel, reducing the protein content and lowering the glucose improving index is prepared through adjusting the ratios of the wheat meal, the starch and the soluble dietary fibers and adding the buckwheat meal and the pearl barley powder which are compounded according to the specific ratio. The blood glucose and blood pressure can be effectively controlled after people eat the steamed bread for a long period, the development of CKD including diabetic nephropathy and hypertensive nephropathy, caused by a plurality of etiological factors, is delayed, and the health effect is good.

The invention relates to low-sugar three-penis wine and a preparation process thereof, and relates to the technical field of three-penis wine. Every 10000L of the low-sugar three-penis wine comprises0.15-0.25 kg of seal penis, 0.7-1.2kg of deer penis, 5-7kg of guangdong dog penis, 11-12 kg of ginseng, 8-12kg of cinnamon, 18-22.5kg of Chinese wolfberry, 18-22 kg of poria cocos, 26-33 kg of Chineseyams, 3-5 kg of Chinese prickly ash, 3-5 kg of fennel, 2800-3200 L of baijiu, 900-1100 L of yellow rice wine, 5900-6100 L of grape distilled liquor, 50-150 L of purified water, 3.5-4.6 kg of citric acid and 4.8-7.2 kg of inulin. The low-sugar three-penis wine prepared by the invention is low in total sugar content and low in glycemic index, and is suitable for people needing to control blood sugar to drink; and according to the preparation process, multistage countercurrent percolation extraction is carried out, so that effective components in the medicinal materials are more easily leached into the solvent, and the medicinal materials are more completely extracted.

The invention discloses a nutritional meal replacement biscuit with a low glycemic index (GI) and an industrial mass production method of the nutritional meal replacement biscuit. The preparation method of the nutritional meal replacement biscuit with the low glycemic index comprises the following steps of stirring shortening, adding white granulated sugar, polydextrose, stachyose and nutritionalpremixed powder, performing uniform stirring at a low speed, and then performing whipping at a high speed; adding a first blending liquid in two times, uniformly stirring, then adding wheat flour and/or potato powder, baked bean flour, soybean dietary fiber, collagen, soy isolate protein, whey protein and an enzyme inhibitor, uniformly mixing at a low speed, and carrying out heat preservation andfermentation on a dough; and performing baking after molding. The meal replacement biscuits belong to low-GI food, have the low-GI characteristics of postprandial blood glucose peak appearing time delay, blood glucose peak value reduction, slow increase and slow decrease of blood glucose concentration and fluctuation amplitude reduction after being eaten, and are beneficial to keeping blood glucose stable.

The invention discloses a low glycemic index sweet biscuit and a preparation method thereof, and relates to the technical field of food processing. The biscuit is prepared from the following raw materials in parts by mass: mixed coarse cereal powder, whey protein powder, white kidney bean powder, egg white, xylitol, erythritol, galactooligosaccharide, phytostanol ester, resistant dextrin and a bulking agent, the mixed coarse cereal powder is prepared by crushing quinoa, red beans, peas, oats, buckwheat, barley, red rice, coix seeds, millet and germinated brown rice. The mixed coarse cereal powder is adopted to replace wheat flour, so that the defect that the wheat flour is indeed diverse in vitamins and minerals is overcome; meanwhile, the glycemic index of the mixed coarse cereal powder is lower than that of wheat flour, the digestion speed is low, and the defect that blood sugar rises fast can be relieved; sucrose is replaced by erythritol and galactooligosaccharide, so that the calorie of the biscuit is reduced, and the biscuit is suitable for diabetics and people who lose weight to eat; egg white and xylitol are added; the intake taste of the biscuit is improved.

The invention relates to the technical field of food processing, and in particular, relates to low-glycemic crispy biscuits and a preparation method thereof. The biscuits comprise the following raw materials in parts by weight: 28-32 parts of low-gluten wheat flour, 28-32 parts of whole wheat flour, 35-45 parts of high amylose corn starch, 5-7 parts of inulin, 4-6 parts of soybean acidic polysaccharide, 15-25 parts of vegetable oil, 0.08-0.12 part of edible salt, 20-30 parts of maltitol, 7-9 parts of soybean flour, 0.3-0.5 part of sodium bicarbonate, 0.28-0.35 part of ammonium bicarbonate, 4-6 parts of yolk powder, 4-6 parts of egg white liquid, 4-5 parts of lemon juice and 18-24 parts of water. The biscuits have a low glycemic index, can nourish blood and tonify deficiency, is rich in nutritional value, and is suitable for all kinds of people to eat.

The invention provides a medicated diet pastry for dietary therapy. By adopting whole wheat flour as the main material, the whole pastry finished product has low glycemic index, and is convenient forhigh blood sugar and hyperlipidemia patients to eat, in addition, glutinous rice flour, oat flour, coarse rice flour and buckwheat flour are added and makes the pastry richer in nutrition, and the layering sense of the pastry is also improved to a certain extent, and endothelium corneum gigeriae galli, phaseolus calcaratus, coix seeds, poria cocos, Chinese yam, corn stigma and astragalus membranaceus are added to endow the pastry with certain health-care effect; and on the premise of no fermentation and no whipping, papain and palm oil make the pastry crisper. Meanwhile, the invention also provides a preparation method of the medicated diet pastry for dietary therapy, short time curing is carried out at the same time of rapid baking at 185-225DEG C and rapid moisture removal, thus avoidingnutrient loss of the pastry.

The invention discloses a formula of a vitamin sports beverage. The formula comprises the following raw materials in parts by weight: 900-1100 parts of water, 38-42 parts of white granulated sugar, 29-32 parts of high fructose corn syrup, 3.9-4.5 parts of citric acid monohydrate, 1.8-2.2 parts of malic acid, 0.55-0.59 parts of sweet treasure, 0.65-0.73 parts of a compound water-based flavoring beverage nutrition enhancer, 2.3-2.6 parts of sodium citrate, 0.75-0.82 parts of sodium hexametaphosphate, 0.28-0.33 parts of potassium sorbate, 0.23-0.27 parts of sodium chloride, 0.007-0.009 parts of tartrazine and 2.7-3.6 parts of essence. The vitamin sports beverage has good mouthfeel, high sweetness and low sugar rising index, can effectively supplement sugar, salt and vitamins required by a human body after sports, is beneficial to maintaining stable blood sugar, and the dosages of various food additives accord with the national food safety standard and is worthy of popularization and application.

The invention discloses a dietary supplement, a preparation and an application of the dietary supplement and the preparation. The dietary supplement of the invention is prepared by the following raw materials comprising a konjac powder, mannan oligosaccharide, xylo-oligosaccharide, L-arabinose, and a mulberry leaf extract. Through increasing the sense of satiety, balancing and proliferating probiotics, and improving metabolism, the dietary supplement of the invention realizes that a dietary intake amount is not strictly controlled but the glycemic index is reduced, and the balance between intake and catabolism is gradually achieved, so that the dietary supplement is suitable for people who cannot relatively well control a dietary intake amount (patients with three high, metabolic syndrome,and obesity). After clinical verification, the curative effect is definite. After taking the dietary supplement for 1-5 days, the sense of satiety is clear, no abdominal fullness symptom appears, andpatients with hyperglycemia have different levels of blood sugar reduction from the next day. The effect of controlling the glycemic index and improving metabolism can be achieved without strictly controlling dietary intake.