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65 results about "Glycaemic index" patented technology
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Diet meal replacement nutrition bar and preparation method thereof
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.
Owner:BEIJING COMPETITOR SPORTS SCI & TECH
Soybean peptide protein powder with scientific and reasonable proportion and preparation method of soybean peptide protein powder
InactiveCN104381586AImprove immunityEnhance physical fitnessVegetable proteins working-upBiotechnologyGlycaemic index
The invention relates to soybean peptide protein powder with a scientific and reasonable proportion and a preparation method of the soybean peptide protein powder. The soybean peptide protein powder comprises the following raw materials in parts by weight according to dry weights: 44-68 parts of soybean protein isolate, 18-22 parts of whey protein, 8-12 parts of soybean peptide powder, 10-14 parts of fructose, 0.4-0.6 part of silicon dioxide powder, 0.4-0.6 part of milk essence, 0.4-0.6 part of vanilla essence and 0.4-0.6 part of a compound thickening agent. The soybean peptide protein powder is elaborately researched by selecting acknowledged high-quality plant protein-soybean protein isolate and acknowledged high-quality animal protein-whey protein in scientific and reasonable proportion, and adding other components including the soybean peptide powder with abundant nutrition and good absorbency, the fructose with high sweetness and low glycemic index and the like. The product provided by the invention has the scientific and reasonable proportion, the simple preparation method, a good taste and abundant nutrition, has the effects of effectively improving and enhancing the physical quality of human bodies, improving the human immunity, and lowering the hypertension, the hyperlipidemia and the high cholesterol of the human bodies, and is particularly suitable for people at the sub-health state to eat.
Owner:BAOLINGBAO BIOLOGY
Special low-protein noodles for patients with diabetic nephropathy and preparation method thereof
ActiveCN104171921AMeet nutritional requirementsImprove sensory qualityInorganic compound food ingredientsFood ingredient functionsGlycaemic indexCellulose
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Cooking appliance and method for starch-based foodstuffs
ActiveUS20200260907A1Reduce decreaseReduction in rapidly digestible starch,Time-controlled ignitorsBiotechnologyDigestible starch
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.
Owner:VERSUNI HLDG BV
Composition, application, flour, manufacturing method thereof and noodle
ActiveCN104366504ABalanced and reasonable dietary nutrition composition ratioHypoglycemicDough treatmentMetabolism disorderNegative feedbackDietary fiber
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.
Owner:INFINITUS (CHINA) CO LTD
Method for processing instant rice for patients with diabetes and hypertension complications
InactiveCN104872523ALow glycemic indexFit for consumptionFood ingredient functionsFood preparationNutritionGlycaemic index
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.
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Low-GI healthy sugar and preparation method and use thereof
PendingCN111772022AHas a low glycemic indexLow GI valueSugar food ingredientsConfectioneryBiotechnologyGlycaemic index
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.
Owner:谷创芯生物科技(厦门)有限公司
Method for determining the glycaemic index of food to be consumed by a person
ActiveCN107533063ABiological material analysisDiagnostic recording/measuringGlycaemic indexEnvironmental health
The invention relates to the field of measurements for diagnostic purposes, in particular to measurements associated with assessing the influence of food loads on a human organism. In order to determine the glycaemic index on the basis of the results of measuring glucose concentration in a person's blood, the period of time [delta]t from the beginning of an increase in the concentration of glucosecaused by an intake of food up to reaching a maximum value of the concentration of glucose is determined and the maximum increase in the concentration of glucose in the blood [delta]G max for a specified period of time is determined. Furthermore, the glycaemic index of food is determined as a ratio of the maximum increase in the concentration of glucose in the blood [delta]G max to the maximum increase in the concentration of glucose in the blood which would enter a human organism upon the intake of pure glucose, the amount of which is equal to the amount of carbohydrates contained in the consumed food, and which is determined as a value proportional to the production of [delta]G max per [delta]t. The invention substantially simplifies the procedure of determining the glycaemic index of actual food and makes it possible, on the basis thereof, to produce simple personal devices for monitoring carbohydrate metabolism.
Owner:HEALBE
Special low-protein potato full flour noodle for patients with diabetic nephropathy and preparation method thereof
ActiveCN105146324AImprove molding rateReduce cooking lossNatural extract food ingredientsFood ingredient functionsBiotechnologyGlycaemic index
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.
Owner:民安(青岛)健康科技有限公司
Fatter R-CNN food classification and GL value identification method based on attention mechanism SENet
PendingCN112364905AAvoid vanishing gradientsPrevent degradationCharacter and pattern recognitionNutrition controlGlycaemic indexFood body
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.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Production process of deacidified low-sugar apple juice
InactiveCN111034890AIncrease contentGuaranteed purityFructose productionFood ingredient functionsBiotechnologyFructose
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.
Owner:TIANSHUI GREAT WALL FRUIT JUICE GRP
Full-nutrient weight-reducing meal replacement biscuits and preparation method thereof
PendingCN106819032AReasonable energy supply ratioIncrease contentDough treatmentBakery productsAcute hyperglycaemiaMeal replacement
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.
Owner:李卫平
Edible composition with low glycemic index and the taste of pure sucrose
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.
Owner:NUTRINOVA NUTRITION SPECIALTIES & FOOD ENGREDIENTS GMBH
Characterization of rice
InactiveUS20160213733A1Inhibit glucose absorptionMaintains stable blood glucose levelTesting starch susbtancesCosmetic preparationsBiotechnologyOryza
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.
Owner:PHYTOQUEST
Method and composition related to low glycemic index foods
InactiveUS6761923B2Low densityHigh indexDough treatmentBaking mixturesMarkedly elevated IgED-Glucose
The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because, when consumed, it does not contribute to significantly elevated glycemic indices in a host, as indicated by the rapidly available glucose (RAG) assay.
Owner:ARDENT MILLS
Method for preparing low-GI bread by utilizing probiotics to ferment cereals
PendingCN114223690ALow glycemic indexSoft tasteDough treatmentPre-baking dough treatmentBiotechnologyGlycaemic index
The invention belongs to the field of food, and particularly relates to a preparation method of low-GI bread prepared by fermenting grains through probiotics. According to the technical scheme, the preparation method comprises the following steps: (1) firstly, preparing probiotic fermented grains; (2) uniformly mixing the raw materials of high gluten wheat flour, probiotic fermented grains, L-arabinose, high amylose corn starch, inulin, pea dietary fiber powder, hulless oat protein powder, a white kidney bean extract, coconut oil, yeast, table salt and edible baking soda, adding water, and kneading into dough for later use; and (3) fermenting the dough at room temperature, and then forming and baking the fermented dough. The prepared bread is low in glycemic index, soft in taste, dense and fine in interior, resistant to compression and tearing and not sticky to teeth after being chewed, and the elasticity and taste of the bread are guaranteed under the synergistic effect of all the raw materials. The probiotics are added to ferment the grains, so that the expansion degree of the bread is good.
Owner:民安(青岛)健康科技有限公司
A kind of slimming tablet and preparation method thereof
ActiveCN107307406BReduce synthesisReduce intakeFood shapingFood ingredient functionsGlycaemic indexSucrose
The invention discloses a weight-losing tablet and a preparation method thereof, and belongs to the field of weight-losing medicines. The weight-losing tablet is prepared from the following components in parts by mass: 20 to 25 parts of white kidney bean, 30 to 35 parts of tangerine, 20 to 25 parts of raspberry fruit, 5 to 8 parts of opuntia ficus, 5 to 8 parts of folium nelumbinis, 1 to 2 parts of xylitol, 1 to 2 parts of sorbitol, 1 to 2 parts of sucralose, 2 to 5 parts of microcrystalline cellulose, 1 to 2 parts of magnesium stearate, and 0.3 to 0.5 part of edible essence. The preparation method is characterized in that in the granulating process, a granulating device by using edible vinegar as a huddling liquid is adopted. The weight-losing tablet has the advantages that the functions of controlling body weight, decreasing body lipid and reducing weight are realized; the intestine functions are regulated; the functions of resisting oxidizing and delaying aging are realized; the glycemic index of foods is reduced, and the blood glucose value is balanced; the heat absorbing is controlled; the blood lipid is regulated, the fat settling of artery is inhibited, the multiple functions of improving the health of cardiovascular vessels and the like are realized, the health and safety effects are realized, the nutrients required by a human body are maintained, and the red-face, luster-skin, health and nature effects are realized.
Owner:HUNAN KANG QI YI BAI BIOLOGICAL TECH CO LTD
High-protein high-dietary-fiber granular nutrition bar and preparation method thereof
PendingCN112352805ABalanced compositionImprove water absorptionModified nutritive productsBiotechnologyGlycaemic index
The invention discloses a high-protein high-dietary-fiber granular nutrition bar and a preparation method thereof. The nutrition bar comprises the components in parts by mass: 26-32 parts of protein powder, 20-28 parts of dietary fibers, 8-12 parts of sugar alcohol, 6-10 parts of edible oil and 5-8 parts of protein particles. The formula disclosed by the invention is soft and non-sticky in taste,low in sugar alcohol addition amount, low in glycemic index and strong in satiety, and is suitable for diabetics, weight-reducing people and athletes to eat; and meanwhile, the added oligosaccharide can regulate the gastrointestinal health of a human body, and added chestnut peel extract can effectively control the postprandial blood sugar.
Owner:杭州赛能医药科技有限公司 +1
Characterization of rice
The invention provides processes for the production of a composition comprising material derived from seeds of plants of the genus Oryza, the processes 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.
Owner:PHYTOQUEST
Sweetener composition
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.
Owner:NUTRITION SCI DESIGN PTE LTD
Special health steamed bread for chronic kidney diseases
InactiveCN104719757AMeeting the Needs of a Low-Protein DietEffective blood sugar controlDough treatmentFood preparationGlycaemic indexPolygonum fagopyrum
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.
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Low-sugar three-penis wine and preparation process thereof
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.
Owner:烟台中亚至宝药业有限公司
Nutritional meal replacement biscuit with low glycemic index (GI) and industrial mass production method of nutritional meal replacement biscuit
PendingCN112021369ASlow rise and fall of blood sugar concentrationReduce volatilityDough treatmentModified nutritive productsBiotechnologyGlycaemic index
Owner:CHENGDU TIANYI DINING NUTRITIONAL FOOD +1
Sweet biscuit with low glycemic index and preparation method thereof
PendingCN114304222ALow glycemic indexMake up for diversityDough treatmentLeguminous plant bakery productsBiotechnologyGlycaemic index
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.
Owner:ANHUI QINGSONG FOOD
Crispy biscuits with low glycemic index and preparation method thereof
InactiveCN112715610ALow glycemic indexCrunchy and delicateDough treatmentModified nutritive productsBiotechnologySodium bicarbonate
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.
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Medicated diet pastry for dietary therapy and preparation method thereof
PendingCN110973208AAvoid Nutrient LossFull of nutritionDough treatmentModified nutritive productsBiotechnologyGlycaemic index
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.
Owner:HENAN HUAZHONG FOOD
Formula of vitamin sports beverage
PendingCN111418747AGreat tasteHigh sweetnessSugar food ingredientsFood ingredient functionsBiotechnologyGlycaemic index
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.
Owner:杨朝红
Dietary supplement, preparation and application of dietary supplement and preparation
PendingCN111345467ALower blood sugarGlycemic Index ControlOrganic active ingredientsMetabolism disorderGlycaemic indexDietary supplement
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.
Owner:西安市如优商贸有限责任公司
Nutritious and fat-reducing diet biscuit and preparation method thereof
InactiveCN107114444AReasonable energy supply ratioIncrease contentDough treatmentBakery productsBiotechnologyGlycaemic index
The invention discloses a nutritious and fat-reducing diet biscuit and preparation method thereof, more specifically disclose a nutritious and fat-reducing diet biscuit containing phosphatidylserine and xylo-oligosaccharide. which is natural, nutritious, convenient,, nontoxic and innoxious, has good mouthfeel, has better weight reducing effect, and belongs to the technical field of nutrition healthcare food. The invention has the advantages that the product complies with the six non-standard requirements of no anorexia, no diarrhea, no fatigue, no hunger, no rebound, and no skin relaxation specified by the world health organization (WHO), moreover, the nutritious and fat-reducing diet biscuit has the characteristics of low energy, low glycemic index and comprehensive nutrition, and is also suitable for the consumption of three high people.
Owner:沈忠伟
Biscuit powder, biscuit, preparation method and application
PendingCN111449111AComfortable tasteNo roughnessDough treatmentBakery productsBiotechnologyGlycaemic index
The invention provides a biscuit powder, a biscuit, a preparation method and application, and belongs to the technical field of food processing. The biscuit powder comprises the following raw materials, including sprouting secale cereale L. powders and non-sprouting secale cereale L. powders. The sprouting secale cereale L. powders and the non-sprouting secale cereale L. powders can be compoundedto weaken strength, increase dietary fibers and improve flavor. The biscuit powder has a high anthocyanin and dietary fiber content. The biscuit prepared from the biscuit powder disclosed by the invention does not need to add other additives, has a comfortable taste, is free from roughness and has a low glycemic index. The GI (glycemic index) value of the manufactured crisp biscuit is 61.1, so that the crisp biscuit is a low glycemic index food and can be eaten by diabetes mellitus or hyperglycemia crowds, the dietary structure of a consumer is enriched, and auxiliary nutrient support is provided for special disease crowds.
Owner:VEGETABLE RES INST OF SHANDONG ACADEMY OF AGRI SCI
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