226 results about "Glycemic index" patented technology

The invention discloses a method for producing a controlled/slow release starch derivative with hypoglycemia response characteristics, and belongs to the technical field of the production of functional food additives. The method utilizes a conventional industrial natural polymer to obtain the controlled/slow release starch derivative with the hypoglycemia response characteristics through micro-encapsulation embedding technology. The method adopts emulsification/internal gelatination technology, takes commercialized starch with different sources as a core material, and takes a compound of canageenen or sodium alginate and chitosan as a wall material to obtain a starch derivative with a particle size of between 10 and 150mu m through micro-encapsulation embedding treatment. The content of temperature-resistant slowly digestible starch (SDS) is remarkably improved (more than or equal to 15 percent) relative to native starch in the starch derivative, and the change range of the content thereof does not exceed 3 percent after high-pressure cooking treatment. A glycemic index (GI) is lower than 55 percent. The starch derivative not only can be taken as a functional ingredient to be added to develop novel slowly digestible hypoglycemia food, but also can be taken as a carrier material of stabilization and targeted controlled/slow release of functional factors such as probiotics, active polypeptide, protein, grease, vitamin and the like.

The invention discloses sugar-free homogenate diet which is characterized by being prepared by mixing the puffing rice meal, puffing corn meal, puffing oat meal, soy protein, controlled-release maltodextrin, dietary fiber, vegetable fat, whole-fat milk powder, egg powder, fish meat powder, carrot powder, isomalt, mineral premix and vitamin prefix. The product disclosed by the invention is rich insoluble dietary fiber as well as insoluble dietary fiber, can obviously slow the digestive absorption of glucose after eating so as to reduce glycemic index, and can obviously improve the intestines and stomach functions and reduce the blood cholesterol level; particularly, the product contains trivalent chromium which plays an important part in regulating glycometabolism and keeping normal tolerance in vivo and also acts on the transphosphorylase in glucose metabolism to prevent and cure diabetes mellitus; and moreover, the carbohydrate of the product is high-molecular carbohydrate such as controlled-release maltodextrin, oats, corn and the like, and sugar alcohol not influencing the blood sugar level is also added.

The invention discloses low-GI (glycemic index) brewing porridge, which is characterized by comprising the following substances in percentage by weight: 5 percent to 15 percent of black rice powder, 5 percent to 15 percent of oat powder, 5 percent to 15 percent of buckwheat powder, 5 percent to 8 percent of white hyacinth bean powder, 5 percent to 8 percent of kudzuvine root powder, 10 percent to 20 percent of soybean isolate protein powder, 20 percent to 35 percent of dietary fiber, 0.5 percent to 1.5 percent of vitamins and 0.5 percent to 1.5 percent of mineral substances. The brewing porridge prepared by the invention has the advantages that the GI theory is used as basis; low-GI food is selected; in addition, vitamins, mineral elements and rich dietary fiber are added; the growth of intestinal available bacteria is favorably realized; the digestion speed of food in the gastrointestinal tract can be delayed; the satiety is enhanced; the sharp postprandial blood sugar rise can be delayed to a certain degree; the low-GI brewing porridge is suitable for hyperglycemia persons, diabetic patients and user groups with low-GI food requirements.

This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.

The invention relates to extracts, in particular non-nutrient phytochemicals, form sugar cane or sugar beet waste products, such as molasses, sugar mud and bagasse, which have Glycemic Index (GI) lowering properties and their use as sweeteners and in foods containing sugar.

The present invention provides an in vitro method for determining the glycemic index values for various food products. The present invention provides an accurate and inexpensive in vitro method for determining the glycemic index of a wide variety of both food ingredients and finished food products. The method, involves inter alia the measurement of the proteon content, the fat content, the amount of glucose and the amounts of at least two sugars or sugar alcohols selected from the group consisting of fructose, galactose, lactose, sucrose and maltitol in a digestive sample of the food product.

A method for treating dyslipidemia and/or post prandial hyperglycemia by administering a combination of a chromium complex and biotin to an individual in need thereof is disclosed. The two compounds are administered orally or parenterally in daily dosages which provide between 25 μg and 1,000 μg of chromium and between 25 μg and 20 mg biotin. A method for reducing the glycemic index of food is similarly provided.

The invention discloses a white kidney bean and dietary fiber composition and application thereof. The composition is prepared from, by mass, 5-55 parts of white kidney bean extract, 15-45 parts of dietary fibers, 25-50 parts of sugar alcohol and 0-15 parts of oligosaccharide. After the product in the formula and derived application products are used by the human body, the glycemic index is low, and the products are suitable for being eaten by obesity people and hyperglycemia people. The experiment proves that after the products are eaten for a month, the weight and the body fat can be effectively reduced.

The invention discloses multi-cereal staple food flour and a production method thereof and belongs to the field of food. The multi-cereal staple food flour comprises, by weight, 50-80 parts of wheat flour, 5-20 parts of soybean flour, 5-10 parts of extrusion waxy corn flour, 5-10 parts of millet flour, 5-20 parts of green gram flour and 1-10 parts of vital gluten. The wheat flour and the multi-cereal flour are used as raw materials to form a basic formula. Coarse cereal flour with different functions can also be added to form a special formula. Trace elements, vitamin, dietary fiber content and amino acid scores of the multi-cereal staple food flour are higher than those of common wheat flour, glycemic index of the multi-cereal staple food flour is lower than that of common wheat flour, and the multi-cereal staple food flour has good nutrition and health care value.

The invention discloses a method for preparing full-grain flour. The method comprises three parts of raw grain pretreating, flour producing and processing. Compared with fine grain, the full-grain flour has the following obvious advantages in nutritional effect that nutrient and physiologically active ingredients which are rich in original grain are maintained; the glycemic index (GI value) of the full-grain flour is far lower than that of the fine grain; mineral elements such as potassium, calcium, sodium, magnesium, zinc and the like which are contained in the full-grain flour are greatly more than those of the fine grain; the full-grain flour has significant effects on maintaining body fluid alkalescence and preventing and treating hyperglycemia, hyperlipidemia, blood hyperviscosity, hematic acid, hypertension and the like; and the digestibility of the full-grain flour is higher than that of granular fine grain. The method for preparing the full-grain flour is implemented, so that various selection requirements of patients on treating diabetes can be satisfied.

The present invention is a low calorie sugar substitute composition that provides similar properties, characteristics, and taste of sugar at equivalent volumes and/or weights but without the calorie content of sugar or effects on glycemic index and a process for making the same.

The invention provides a control method of an electric cooking appliance. The control method comprises the following steps: starting the electric cooking appliance, so that the electric cooking appliance steps into a process of washing and boiling rice; in the process of washing and boiling the rice for one time, starting a pressure regulating part of the electric cooking appliance, so that the pressure of a compartment formed between the outer surface of a streamer and the inner sidewall of a liner is greater than pressure in a bearing cavity and the pressure is kept for a first preset time t1, then enabling the pressure regulating part to continue working until the pressure of the compartment is equal to the pressure value in the bearing cavity and the pressure is kept for a second preset time t2, therefore the process of washing and boiling the rice for one time is completed, and repeating the process of washing and boiling the rice for N1 times; and enabling the electric cooking appliance to step into a process of steaming the rice, making the pressure regulating part work until the pressure of the compartment is equal to the pressure in the bearing cavity, and heating the liner of the electric cooking appliance by virtue of a heating element until the electric cooking appliance stops working. With the application of the control method disclosed by the invention, GI (glycemic index) value in the cooked rice can be reduced, the taste of the cooked rice can be improved, and the electric cooking appliance, which is automatic and convenient to use, can be controlled.

The invention relates to spirulina-containing extruded rice with low GI (glycemic index). The spirulina-containing extruded rice comprises raw materials in parts by weight as follows: 30-50 parts of bitter buckwheat, 20-40 parts of oat meal, 5-10 parts of soybean powder, 5-10 parts of white hyacinth bean powder, 1-3 parts of spirulina powder, 1-5 parts of yam flour, 10-15 parts of dietary fiber, 0.5-1.5 parts of vitamins and 0.5-1.5 parts of minerals. Various cereal materials with low GI are taken as a substrate, the added spirulina powder has a function of assisting in reduction of blood sugar, the added dietary fiber facilitates growth of probiotics in intestinal tracts and delays the food digestion rate in gastrointestinal tracts, and rapid increase of postprandial blood sugar is delayed to a certain extent. Active ingredients such as various vitamins, the minerals and the like are widely applied in the health care field, reproduced rice with low GI is prepared through reasonable compounding with an extrusion technology, and a novel diet mode is provided for people with obesity, high glucose and diabetes as well as people requiring low-GI food.

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 a low-GI (glycemic index) highland barley cereal premixed flour product as well as a making process and application thereof. The highland barley cereal premixed flour comprises the following components, full highland barley flour, wheat flour, wheat gluten, soy isolate protein, whole egg powder and HF complex enzymes. The highland barley cereal premixed flour provided by the invention adopts the full highland barley flour as a main component, three extrinsic proteins, namely the wheat gluten, the soy isolate protein and the whole egg powder, and the HF complex enzymesare added, and the extrinsic proteins and the HF complex enzymes take crosslinking effects into play with the full highland barley flour, so that the flour structure of the highland barley cereal premixed flour is stable; and in addition, as the wheat flour plays a role of support, the problems that highland barley flour is low in gluten content, gluten is not easily fomred, and formed dough is poor in viscoelasticity and ductility can be alleviated, and thus the highland barley cereal premixed flour has good processing performance.

The invention relates to Sanqing noodles. The Sanqing noodles are mainly prepared from sweet buckwheat powder serving as the main material, and auxiliary materials including oat powder, tartary buckwheat powder, peameal and konjaku flour; and the raw materials are in parts by weight, as follows: 80 to 90 parts of sweet buckwheat powder, 5 to 11 parts of oat powder, 6 to 14 parts of tartary buckwheat powder, 1 to 5 parts of peameal, and 1 to 7 parts of konjaku flour. The invention also relates to a preparation method of the Sanqing noodles, and the preparation method comprises the following steps of: screening the sweet buckwheat powder and the auxiliary powder to remove impurities; weighing; kneading dough; fermenting; microbulking and extruding in two grades; ageing; drying; cutting to strips; and packaging. According to the preparation method, the raw material and auxiliary materials are pollution-free, any food additives are not added, so that the Sanqing noodles are pure natural coarse cereal foods; the processing process and operation are simple, the production efficiency is high, and the nutritional components of buckwheat are fully remained. As shown in the detection result from the technical section, the Sanqing noodles meet relevant national standard for foods and can be used as the daily diet for patients suffering from hyperlipidemia, hypertension and hyperglycemia according to the food glycemic index evaluation test; and in addition, the Sanqing noodles taste pliable and smooth, have unique flavor and are received by consumers.

The invention discloses special strengthened flour for low GI (Glycemic Index) whole flour. The special strengthened flour is characterized by being prepared from the following components: (1) 50-70 parts of bran powder made from coarse cereal skin films, rice bran and bran, (2) 5-30 parts of roasted sesame seeds, (3) 5-30 parts of roasted cooked peanuts, (4) 1-40 parts of fried green-skinned soybeans; (5), 1-20 parts of soybean flour capable of passing through a 150-mesh sieve; (6), 1-20 parts of vital gluten, (7), 1-30 parts of three-in-one compounded powder made from rye, tartary buckwheat and oat, which can pass through a 150-mesh sieve, according to equal ratios; (8), 5-40 parts of soybean protein isolate powder. The special strengthened flour is added in common flour, and thus nutritional ingredients of the flour are added, and the special strengthened flour is low GI value flour, is beneficial to health, and has a relatively good effect oon preventing diseases of hyperglycemia, hyperlipidemia and the like.

The invention provides an edible composition for assisting in reducing the glycemic index of food and an application of the edible composition. The edible composition contains fructooligosaccharide and resistant dextrin in a weight ratio of 1: 1-9. 5%-15% by mass of the composition can be added to food such as nutrition powder, and the obtained food has the effect of regulating postprandial bloodglucose, the diarrhea rate is low, and abdominal comfort is good; besides, the composition tastes good, has lower viscosity and is easy to drink.