55 results about "Glycemic index" patented technology

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 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.

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.

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 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.

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.

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.

The invention relates to the technical field of food processing, in particular to a method for increasing the content of potato resistant starch. According to the preparation method, a stable double-helix structure is formed by inducing hemicellulose and a starch chain through a hydrothermal shearing effect, and generation of a compact crystalline region is promoted by combining a gradient cooling process, so that the resistant starch is efficiently constructed on a molecular level, the content of the resistant starch is remarkably increased, and the yield of the resistant starch is increased while the content of the resistant starch is increased. According to the method, the content of resistant starch in the starch prepared by the method can reach 67%-86%, the glycemic index is as low as 32%-54%, and the starch has the health-care effect of reducing the postprandial glycemic index and is suitable for being eaten by people of all ages and industries.

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

The application relates to a cooking control method, a cooking control device and an automatic cooking equipment, and belongs to the technical field of cooking control. The method is applied to the automatic cooking equipment and comprises the following steps: acquiring real-time blood glucose data collected by a continuous blood glucose monitoring device; based on the real-time blood glucose data, adjusting a cooking parameter of the automatic cooking equipment from a preset cooking parameter to a first cooking parameter; determining a predicted blood glucose change rate and an actual blood glucose change rate of the real-time blood glucose data; in response to an error between the actual blood glucose change rate and the predicted blood glucose change rate corresponding to the same time period exceeding a preset threshold, adjusting the cooking parameter of the automatic cooking equipment from the first cooking parameter to a second cooking parameter based on the error. The above method can automatically adjust the cooking parameter according to the real-time blood glucose data of a user and the blood glucose change rate of the real-time blood glucose data, accurately control the glycemic index of cooked food, adapt to the blood glucose condition of the user, and meet the blood glucose management demand of the user.

The invention discloses a preparation method of low-GI whole-grain furnace fruits rich in dietary fibers, and the preparation method of the low-GI whole-grain furnace fruits rich in dietary fibers comprises the following steps: step 1, extracting low-GI whole-grain starch; step 2, treating the compound powder with pullulanase; and step 3, preparing the whole-grain furnace fruits. On the premise of ensuring the taste, the blood glucose generation index of the traditional old-fashioned oven fruit is reduced, and the food selection of sugar-controlled people is enriched; meanwhile, multiple cereals are compounded, on the premise of low GI, the product is richer in nutritional value, rich in dietary fibers and flavonoid substances, and beneficial to promoting intestinal tract movement and maintaining heart and cerebral vessel health; the GI value is reduced through pullulanase treatment, the specificity is higher, the purpose of reducing the GI value of a product can be better achieved, the method is low in investment, environmentally friendly and capable of specifically acting on carbohydrates in food, the structure of the carbohydrates is changed through hydrolysis, and therefore the GI value of the food is effectively reduced.

This invention discloses a method for predicting the glycemic index (GI) of oat products in vitro, belonging to the field of food testing technology. This invention systematically integrates multi-dimensional data on the nutritional components, structural characteristics, and in vitro digestion kinetics of oat products. Using machine learning algorithms such as Bayesian ridge regression, it screens out five key predictive factors: β-glucan content, damaged starch content, median particle size, aleurone layer thickness, and 180-minute hydrolysis index. Combined with in vivo GI measurements, a high-precision prediction model is constructed through nonlinear regression fitting. This invention transforms the complex GI formation mechanism into a clear and measurable quantitative relationship, providing an efficient and low-cost technical solution for the rapid development, process optimization, and quality control of low-GI oat products, and has clear industrial application value.

The application discloses a method for predicting rice glycemic index in vitro, and belongs to the technical field of food detection. The application collects multi-dimensional data of rice in the whole life cycle of "raw materials-processing-sensory-digestion", screens four key influence factors of amylose content (AM), palatability value (PS), disintegration value (BD) and area under the curve of 0-120 min digestion (AUC120) through AI-assisted machine learning, and constructs a nonlinear regression prediction model. The model realizes accurate prediction of GI with multi-dimensional feature fusion, and is highly consistent with the test results of ISO26642:2010 standard human body (R<2>=0.965). The application has the advantages of simple operation, low cost, short cycle and the like, and can be used for rapid screening of low GI rice varieties, assisted breeding and quality control of functional rice products.

This invention discloses a gluten-free biscuit containing microwave-modified Aspergillus niger soluble dietary fiber from buckwheat bran, belonging to the field of food processing technology. The gluten-free biscuit is made primarily from buckwheat flour, purple sweet potato flour, and microwave-modified Aspergillus niger soluble dietary fiber from buckwheat bran, supplemented with xylitol, butter, egg liquid, etc. The modified dietary fiber forms a three-dimensional network structure in the dough, replacing gluten protein. The modified dietary fiber of this invention is obtained from buckwheat bran through microwave treatment and Aspergillus niger fermentation, exhibiting high water-holding capacity and glucose adsorption capacity. When combined with buckwheat flour and purple sweet potato flour, it can bind dispersed grain particles into a continuous, dense network structure, significantly improving the textural properties of the gluten-free biscuit (reduced hardness, increased cohesion and elasticity), while simultaneously delaying starch digestion and lowering the glycemic index. This invention provides a gluten-free biscuit option with excellent texture and low GI value for people with gluten allergies and celiac disease patients.

This utility model discloses a low-glycemic index (GCI) food baking device, relating to the field of low-glycemic index food processing technology. It includes a baking oven body and an installation assembly. The baking oven body has a door at its front end. The installation assembly includes a base plate, a mounting frame, spring damping rods, a limiting ball, a limiting groove, a limiting slider, a shelf, a mounting block, and a mounting through hole. The mounting frame is installed on the rear upper side of the base plate, and spring damping rods are added to both sides inside the mounting frame. A limiting ball is located at the front end of each spring damping rod. Limiting grooves are formed on both sides inside the base plate, and limiting sliders are connected inside the limiting grooves. This low-glycemic index (GCI) food baking device can limit the position of the feeding tray during the feeding process, preventing the low-glycemic index food from colliding with the inner wall of the device and shifting its position during feeding, thus increasing the overall practicality and efficiency of the baking device.

The invention discloses a preparation method of low-GI-value coarse cereal mixed nutritional rice in the field of functional food processing. The method comprises the following steps: mixing polished round-grained rice flour, whole wheat flour, chenopodium quinoa flour, chickpea flour, oat bran and a special synergistic digestion-resistant starch protein fiber compound, tempering, adding water, stirring, carrying out extrusion forming in a certain temperature interval through a double-screw extruder, cutting, and carrying out segmented drying treatment to finally obtain the finished product. The core lies in preparation of a compound, and the compound is prepared by the following steps: firstly, carrying out moist heat pretreatment on corn starch under the assistance of ultrasonic waves and in the presence of sodium citrate, then carrying out branching modification on the starch for a long time under a mild condition by utilizing glycogen branching enzyme, then compounding with pea protein and inulin, and carrying out spray drying. And finally, embedding with an Arabic gum solution fluidized bed. The method is simple in process, and the prepared nutritional rice is low in glycemic index, good in sensory quality and suitable for industrial production.

The invention discloses chitosan microparticle-vegetable protein emulsion microcapsule powder as well as a preparation method and application thereof. The preparation method comprises the following steps: dissolving food-grade chitosan in an acetic acid solution, adjusting the pH value to 5.5, adding a chitosanase solution, performing enzymolysis, centrifuging, collecting supernate, and performing freeze drying to obtain chitosan microparticles; the preparation method comprises the following steps: dissolving chitosan microparticles in deionized water, adding a vegetable protein solution and edible salt, carrying out homogenization treatment at 8000 rpm for 1 min, continuously stirring at 50 DEG C for 2-4 h, dropwise adding vegetable oil, continuously homogenizing at 8000-16000 rpm for 3 min to form a primary emulsion, and carrying out ultrasonic / supercritical treatment on the primary emulsion to form a stable emulsion; performing low-temperature vacuum spray drying on the emulsion to obtain chitosan microparticle-vegetable protein emulsion microcapsule powder; the cereal product realizes effective reduction of postprandial glycemic index, and is suitable for developing a new generation of healthy bread products.

The invention belongs to the technical field of food science, and particularly relates to functional meal replacement steamed buns and a preparation method thereof. The invention develops a functional meal replacement steamed bun which can reduce the glycemic index while satiety is achieved. The calorie of the functional meal replacement steamed bun is lower than 90% of that of a flour steamed bun, the dietary fiber content reaches 7g / 100g, and the functional meal replacement steamed bun belongs to high dietary fiber food. The functional meal replacement steamed bun can not only increase the fermentation degree so as to improve the taste of the coarse grain steamed bun, but also help to reduce the blood glucose generation index so as to adjust the blood glucose level, and can meet the requirements of consumers on the meal replacement steamed bun.

The present application relates to a nutraceutical composition for oral administration. Particularly, the application relates to a nutraceutical composition comprising one or more fiber source(s) and micronutrients, which is useful to manage postprandial sugar spikes. More particularly, the application relates to a nutraceutical composition comprising one or more fiber source(s) and micronutrients which can be consumed directly or as an adjunct to the food items in order to lower the glycemic index of the food, which in turn may help to manage or reduce the sugar spikes in the subject.

This invention provides a method for preparing a black rice starch-anthocyanin complex and its application, comprising the following steps: mixing black rice starch and anthocyanins, and extruding the mixture using a twin-screw extruder to obtain the complex; wherein the amount of anthocyanins added is 0.5-5% of the weight of the black rice starch; the anthocyanins are cyanidin-3-O-glucoside or crude anthocyanins extracted from black rice. This invention regulates the starch molecular structure through cyanidin-3-O-glucoside or crude anthocyanins, reducing rapidly digestible starch, increasing resistant starch content, and lowering the predicted glycemic index, and can be widely applied to the development of low-GI foods, diabetic supplements, and functional staple foods.