131 results about "Glycemic index" patented technology

The invention discloses a method for preparing low-GI rice noodles from a white kidney bean-mulberry leaf composite extract, which comprises the following steps of: firstly, extracting functional components in white kidney beans and mulberry leaves by adopting a water extraction method, adding Arabic gum and resistant dextrin into a white kidney bean-mulberry leaf composite extracting solution, regulating acid, and performing glycosylation and embedding treatment; uniformly mixing rice flour, high amylose, fiber powder, konjac glucomannan, mono-glycerol fatty acid ester, diglycerol fatty acid ester and the white kidney bean-mulberry leaf compound extracting solution; and finally, humidifying, cooking, extruding and forming to obtain the low-GI rice noodles. According to the invention, the glucogenic index of the rice noodles is reduced by adding the white kidney bean-mulberry leaf composite extract, the heat resistance of functional components in the composite extract is improved through glycosylation and embedding treatment, and the loss of the activity of the white kidney bean-mulberry leaf composite extract in the high-temperature cooking process of the rice noodles is reduced; meanwhile, in order to improve the flavor and taste of the low-GI rice noodles, the konjac glucomannan and other auxiliary materials are added, so that the low-GI rice noodles are rich in elasticity and better in taste and boiling fastness.

The invention discloses nutrition-balanced, sugar-controllable, fat-reducing and staple food nutrition-improving medicated food and a preparation method thereof. The medicated food is prepared from the following raw material components: 5-10% of high-quality protein, 1-10% of high-quality fat-containing food raw materials, 0.8-15% of medicinal and edible traditional Chinese medicines, 5-15% of high-quality carbohydrates, 5-60% of dietary fibers, 2-10% of functional sugar and 1-2% of minerals. The formula food is directly cooked with rice to form rice and porridge or is directly mixed with flour to form cooked wheaten food, so that the contact degree of starch and digestive enzyme and the activity of glycosidase can be reduced, the starch hydrolysis rate can be reduced, and the generation of postprandial blood sugar can be delayed. The formula food is prepared from various functional food raw materials and medicinal and edible food materials, is safe and free of side effects, and can be taken for a long time. All the components supplement each other to achieve a synergistic effect, the glycemic index of a patient can be adjusted, diabetic complications of the patient are improved, and therefore disease rehabilitation of the diabetic patient is promoted.

The invention relates to the technical field of food processing, and discloses low-GI yoghurt added with quinoa protein and a preparation method of the low-GI yoghurt, the yoghurt comprises the following raw materials: raw milk, xylitol, xylooligosaccharide, erythritol, inulin, konjac polysaccharide, quinoa protein and a leavening agent; the preparation method comprises the following steps: mixing the raw materials, sterilizing, inoculating a leavening agent, fermenting and performing after-ripening to form a yoghourt product. The method disclosed by the invention is feasible in theory and simple to operate, the glycemic index of the obtained product is lower than 30 due to the introduction of the high-nutrition quinoa protein and the compounding of the functional sugar, and the product is rich in nutrition, fine and smooth in taste and good in flavor.

The invention relates to the field of food processing, and particularly discloses composite yeast for low-GI bread, a preparation method of the composite yeast and the low-GI bread. The low-GI bread composite yeast comprises the following raw materials in parts by weight: 4-5 parts of saccharomyces cerevisiae, 3-5 parts of lactobacillus plantarum, 1-2.5 parts of pediococcus pentosaceus, 100-150 parts of solid state fermentation pomace powder, 0.1-0.5 part of an enzyme inhibitor and 25-40 parts of millet resistant starch. The compound yeast is used for preparing the bread with the low GI value, and the prepared bread is low in glycemic index, good in expansibility, large in size, good in water binding capacity and not prone to hardening.

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 relates to the technical field of food industry, in particular to low-GI fermented rice noodles and a preparation method thereof, and the preparation method comprises the following steps: (1) weighing raw materials: weighing 10-20% of coarse cereals and the balance of long-shaped rice, and mixing the coarse cereals and the long-shaped rice; (2) raw material fermentation: washing, adding water and 3% bacterial suspension, and sealing for fermentation; and (3) pulping: washing the fermented raw materials again, mixing the raw materials with water, pulping, pouring the pulp into a full-automatic rice noodle machine, extruding into rice noodles, cooling and aging at room temperature, sub-packaging in vacuum bags, and storing at 4 DEG C. The prepared fermented composite rice noodles have relatively high nutritional ingredients and antioxidant activity, the digestion characteristic is remarkably optimized, flavor substances are richer, particularly, the performance is excellent in the aspect of reducing the glycemic index, and compared with traditional rice noodles, the fermented composite rice noodles are more suitable for healthy diet requirements.

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 disclosure generally relates to ready to drink electrolyte solution. In particular the disclosure relates to a ready to drink electrolyte solution comprising isomaltulose, glucose, sodium ions, chromium ions and water; wherein the glucose concentration is greater than or equal to 0.9g / 100ml, and wherein the theoretical glycemic index of the solution is equal to or less than 55. The disclosure also relates to a method of manufacturing said ready to drink electrolyte solution. The disclosure also relates to a method of rehydrating a patient suffering from cancer, diabetes, acute or chronic illness, or a gastrointestinal disorder by using said ready to drink electrolyte solution.

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 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.

The invention discloses a preparation method of a fermented chickpea rice steamed sponge cake, which comprises the following steps: step 1, putting 50-90g of rice flour, 10-20g of fermented chickpea powder, 20-40g of flour, 0.8-1.6 g of dry yeast and 15-25g of white granulated sugar into a basin, slowly adding 80-120ml of warm water at 40 DEG C, and fully stirring and mixing until the mixture is pasty in uniform color; step 2, covering with a preservative film, placing in a fermentation box, and fermenting for 1.5-2.5 h under the conditions that the temperature is 35 DEG C and the humidity is 75%; 3, pouring the exhausted paste into molds, wherein 50g of the paste is poured into each mold; step 4, covering the rice cake with a film, cooking, steaming for 20-30 minutes with big fire, and braising for 2-5 minutes; and taking out and standing for 20-40 minutes to obtain a finished product. According to the preparation method of the fermented chickpea rice steamed sponge cake, the content of total starch and digestible starch of the rice steamed sponge cake can be remarkably reduced, the content of resistant starch is increased, the daily intake of staple food starch of an eater is effectively controlled, the glycemic index of the rice steamed sponge cake can be reduced, the hydrolysis rate can be slowed down, and the blood sugar of the eater can be better controlled.

The disclosure relates to products and methods for improving the performance of cereal manufactured with silk solutions and powders containing silk fibroin obtained from silk inputs. The coatings, or otherwise incorporated silk fibroin, can be used to improve the shelf life of cereals, reduce the glycemic index of cereals, and to improve the performance of those cereals in areas valued by consumers.

This invention provides a quality analysis system for low-GI mixed grain noodles, belonging to the field of food processing and testing technology. The invention utilizes a multimodal non-destructive acquisition module to simultaneously acquire images of the physical structure of the noodle surface and internal spectral reflectance data, performing precise spatial coordinate registration and fusion. A physical microscopic defect analysis module calculates the capillary amplification coefficient Mxfd, which quantifies the micropores and amplifies the enzymatic hydrolysis contact area. Combined with the formula baseline GI index Pjz derived by the chemical baseline prediction module, a dynamic coupled GI prediction value Dgi is obtained using a physicochemical coupling dynamic evaluation module. This invention overcomes the limitations of traditional offline and fragmented physicochemical testing, and conquers the "pseudo-low GI" evaluation distortion blind spot caused by a surge in glycemic index due to physical structure deterioration. Finally, by calculating the low-GI comprehensive quality evaluation index Dzp, it not only accurately intercepts risky products but also achieves dynamic traceability and closed-loop intervention of production control instructions.

A preparation method of a low-glycemic index (GI) rice includes: washing indica paddy rice to remove impurities, soaking the indica paddy rice in water to obtain first indica paddy rice, and after the soaking, subjecting the first indica paddy rice to an ultrasonic treatment in water with a first preset volume to obtain second indica paddy rice; after the ultrasonic treatment is completed, filtering out the second indica paddy rice, and cooking the second indica paddy rice in water with a second preset volume to obtain third indica paddy rice; placing the third indica paddy rice in a vacuum bag for sealing, and subjecting the third indica paddy rice in the vacuum bag to an ultra-high pressure treatment in an autoclave filled with water with a third preset volume to obtained fourth indica paddy rice; air-cooling the fourth indica paddy rice, and refrigerating the fourth indica paddy rice in a refrigerator to obtained fifth indica paddy rice; after the refrigerating is completed, oven-drying the fifth indica paddy rice in a blast air oven for 1 h, stopping blast, maintaining a temperature of the blast air oven unchanged, performing tempering treatment on the fifth indica paddy rice, and then oven-drying the fifth indica paddy rice until a moisture content of the fifth indica paddy rice is less than 16% to obtain sixth indica paddy rice; and shelling the sixth indica paddy rice to obtain the low-GI rice.

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.

This invention provides the development of low-GI healthy snacks based on Cordyceps militaris solid-state fermented wheat, belonging to the field of cereal functional food and fermented food processing technology. It includes inoculating Cordyceps militaris strains into the wheat-based material to be fermented, culturing it under solid-state fermentation conditions to obtain fermented wheat-based material. This low-GI healthy snack development based on Cordyceps militaris solid-state fermented wheat uses wheat-based cereal material as the processing object, linking Cordyceps militaris solid-state fermentation, drying, puffing, blending, and shaping processes to construct a processing route for directly preparing low-GI healthy snacks from fermented wheat. This transforms Cordyceps militaris solid-state fermented wheat from intermediate fermentation material into a directly edible end product, achieving an estimated glycemic index of no more than 55 in vitro. This solves the problem in existing technologies where Cordyceps militaris solid-state fermented wheat is difficult to directly form product solutions corresponding to the low-GI snack development goals.

An all-natural, gluten-free frozen almond food snack comprising an almond-containing outer layer, a filling composition comprising a blend of cheeses, chocolate, caramel, fruits, fruit jellies, vegetables, and combinations thereof, and a coating containing sesame seed, chia seed, grated coconut, finely ground nuts, and blends thereof. The frozen almond snack is a nutritious, keto-friendly, low-carbohydrate, and rich in fiber, formulated to prevent a rise of the glucose curve, promotes intestinal health, nourishes microbiota in the stomach, supports intestinal transit, and lowers the glycemic index of an individual who consumes said frozen almond product and which has a superior taste.

This invention discloses a fermentation method for improving the flavor and stability of old dough, belonging to the field of food technology. The method includes: mixing activated *Candida cruzi*, *Lactobacillus brevis*, *Hansenula polymorpha*, *Yarrowia lipolytica*, and *Saccharomyces cerevisiae* in a specific ratio to obtain a compound bacterial solution; and fermenting coarse grains with this compound bacterial solution to obtain coarse grain steamed buns. This invention employs the synergistic fermentation of five specific bacterial strains. *Lactobacillus brevis* and *Candida cruzi* synergistically optimize the rheological properties of the dough, *Hansenula polymorpha* and *Saccharomyces cerevisiae* synergistically produce rich aroma compounds, and *Yarrowia lipolytica* secretes phytase and cellolytic enzymes to lower the glycemic index. The coarse grain steamed buns prepared by this invention contain 55-65 flavor compounds, and the glycemic index is estimated to be reduced to 48-56, achieving a stable and controllable fermentation process, a low-GI product, and a rich flavor.

The present disclosure provides a formulated pectin composition for lowering food glycemic index (GI) value. The formulated pectin composition comprises low-ester pectin and metal salt of bivalent / trivalent cation, with or without soluble polysaccharides. The formulated pectin composition may comprise the components: pectin and metal salt of bivalent or trivalent cation, in the following weight percentages: the pectin 94.3-97.1% and the metal salt of bivalent or trivalent cation 2.9-5.7%.

The invention relates to the technical field of food processing, in particular to a functional oligosaccharide-containing glycolipid double-control composite tablet candy, which is prepared from the following raw materials: functional oligosaccharide, a lipid control component, a sweet base, microcrystalline cellulose, magnesium stearate, monoglyceride and beta cyclodextrin, the functional oligosaccharide is selected from one or more of fructo-oligosaccharide, isomaltooligosaccharide and galactooligosaccharide; the fat control component is selected from one or more of phytosterol ester and conjugated linoleic acid glyceride; the sweet base material comprises maltitol and isomaltulose; the raw materials can also comprise a mulberry leaf extract. According to the invention, a compound system of the functional oligosaccharide, the special fat control component and the auxiliary sugar control component is adopted, and all the components form a synergistic effect, so that not only can the glycemic index be effectively reduced, but also the fat absorption can be obviously inhibited, the double control of the sugar and the fat in a real sense is realized, and compared with the existing single-function product, the efficacy is more comprehensive and more obvious.

The invention relates to the technical field of functional agricultural product production and grain processing, in particular to a planting and processing method of low-GI rice. Indica rice varieties with specific genetic backgrounds are systematically integrated on the basis of physiological metabolism regulation and control of humic acid substances, precise agronomic time point control and an innovative physical field post-processing technology, so that the glycemic index (GI) of the rice is reduced in a full-chain and targeted manner. According to the low-GI rice produced through the method, the GI value can be stably controlled to be 50 or below, meanwhile, the nutritional ingredients, the taste quality and the aroma characteristics of natural rice are completely reserved, and the unification of the blood glucose reducing function and the excellent eating quality is achieved.

The invention discloses a corn starch-whey protein isolate amyloid fiber compound with high digestion resistance as well as a preparation method and application of the corn starch-whey protein isolate amyloid fiber compound. The preparation method comprises the following steps: mixing cysteine with a whey protein isolate solution, carrying out pulsed electric field pretreatment, and then carrying out high-speed shearing assisted acid heat treatment to fibrosis the whey protein isolate so as to obtain whey protein isolate amyloid fibers; the whey protein isolate amyloid fiber and the corn starch suspension are co-gelatinized, then quercetin is added for a covalent cross-linking reaction, and finally the corn starch-whey protein isolate amyloid fiber compound is prepared. The prepared corn starch-whey protein isolate amyloid fiber compound has high resistant starch content, the defect that the glycemic index of corn starch is high is overcome, the pulsed electric field and co-gelatinization treatment in the preparation process have the advantages of being environmentally friendly, easy to operate and flexible to adjust, and the preparation method is suitable for large-scale production and market popularization.

This invention provides a low-GI fermented rice product and its preparation method, belonging to the field of food processing technology. The method includes the following steps: (1) Preparing a rice flour-rice bran dietary fiber mixture: Rice is ground into flour and mixed with rice bran dietary fiber (RBDF) to obtain a mixture; (2) Preparing a microbial fermentation broth: Lactobacillus paracasei undergoes a three-stage activation culture to obtain an activated microbial fermentation broth; (3) Fermentation: The fermentation broth obtained in step (2) is inoculated into a mixture of the mixture and water from step (1), and fermented at 35-37℃ for 20-24 hours to obtain the fermented rice flour product. This invention, through the synergistic fermentation of Lactobacillus paracasei and rice bran dietary fiber, significantly reduces the glycemic index (GI) of the resulting rice biscuit to 53.64, while increasing its resistant starch (RS) content to 21.22%. Furthermore, it is superior to control products that are fermented alone or have only dietary fiber added, in terms of texture, sensory evaluation, and processing performance.

Provided and described herein are methods and compositions for lowering blood glucose, reducing blood glucose elevation, and / or reducing the glycemic index of a foodstuff.

The method is characterized in that cooked rice is submerged by boiling water or rice water only in the rice cooking stage when water in a rice cooker is heated to be boiling severely, the water level of the rice water is completely lower than the blue bottom of a rice steaming basket in the rice draining stage after the rice cooking stage is finished, the rice water and the rice are thoroughly separated, and the thorough separation state continues till the rice is completely steamed; the rice draining electric cooker is structurally characterized in that the rice steaming basket integrated with the water level lifting bin or the water level lifting bin independent from the water level lifting bin is used, the rice draining electric cooker adopting the cooking method only needs to conduct on-off and power control on power supply of the electric heating device, and complex structures such as a specially-arranged rice water valve, a rice water box and rice steaming basket lifting are not needed; according to the method, rice soup and rice can be thoroughly separated, the production cost and the use complexity can be reduced, the glycemic index of the drained rice made through the method is lower by one level, and the drained rice is more suitable for people with hyperglycemia to eat.

This invention relates to the field of grain processing technology, and in particular to a method for improving the nutritional value of brown rice and reducing its glycemic index. The invention uses brown rice as raw material, processing it through a process of mist-wetting for nutrient enrichment, integrated microwave gelatinization and drying, tempering, and milling to produce semi-cooked rice (parboiled rice). The brown rice processed by the method provided by this invention is clean and odorless, slows down the rate of water penetration, prevents grain cracking, reduces the rate of broken rice during subsequent milling, and, under the action of endogenous enzymes, enriches nutrients such as GABA, flavonoids, and free amino acids. Furthermore, the bran layer of the dried brown rice is easily separated.

According to the extrusion preparation method of the low-GI bread fruit powder provided by the invention, the content of resistant starch (RS) in the bread fruit powder is increased to 93%, the content of rapidly digestible starch (RDS) is reduced to 2.54% and the predicted glycemic index (eGI) is reduced to 44.78 through mechanical shearing and high-temperature synergistic effect of a double-helix extrusion technology and directional regulation and control of a starch molecular structure, so that the low-GI food standard is met. According to the method, chemical reagents do not need to be added, starch structure optimization is achieved through physical modification, technological parameters can flexibly adapt to laboratory small tests to industrial mass production, the prepared low-GI bread fruit powder retains original nutritional ingredients and processing performance, and a green and efficient technical approach is provided for low-GI food development.

The present invention discloses a method for predicting the glycemic index of rice, and belongs to the technical field of food detection. The present invention develops an in vitro digestion model dedicated to rice, thereby obtaining in vitro digestion test parameters, using rice with known GI as a standard reference, establishing a mathematical function association between the in vivo GI index and the in vitro simulated digestion parameters, and realizing accurate prediction of the GI index of the rice to be tested, and its linear correlation r is above 0.95, and the prediction accuracy is high. The present invention reduces unreasonable or unnecessary steps in the traditional method of in vitro determination of the glycemic index of rice, and the operation is simpler. The present invention can also be applied in rice variety screening and rice breeding. At present, there is no unified method dedicated to predicting the in vitro rapid detection of rice GI value, which is original.