181 results about "Low glycemic index" patented technology

A system, computer program product, method and algorithm for evaluation of blood glucose variability—one of the most important parameters of diabetes management. An embodiment of the method may use routine self-monitoring blood glucose (SMBG) data collected over a period of 2-6 weeks, for example, based on a theory of risk analysis of blood glucose data. One aspect may include a method, system and computer program product for computing the Average Daily Risk Range (ADRR)—a measure of overall glucose variability. Another aspect may include a method, system, and computer program product for estimating separately the glucose variability in the hypoglycemic range via a Low BG Index (LBGI) and the glucose variability in the high BG range via High BG Index (HBGI) followed by a combination of the two indices into a single variability display.

Compositions which provide slowly digestible starch and a source of fermentable dietary fiber. Microparticles in which starch is entrapped in a crosslinked matrix to provide dietary benefit. Such microparticles are used to deliver glucose to targeted regions in the small intestine for beneficial physiological effects, and fermentable dietary fiber to the colon to improve colon health and to treat diseases of the colon. Microparticles can be employed to selectively deliver fermentable dietary fiber to targeted portions of the colon. A method for making the microparticles is provided as well as methods for using the microparticles for controlled digestion of starch on ingestion in the small intestine and methods for using the microparticles to deliver dietary fiber. The microparticles with entrapped starch provide a low glycemic index and extended glucose release in food products and food ingredients. The microparticles with entrapped starch can, in particular, be used as an ingredient in foods that are to be cooked.

Described herein is a low-glycemic nutritional supplement to be incorporated into the diet of an overweight or obese patient comprising low glycemic index ingredients including carbohydrate source, a source of protein, and a source of fat, and further comprising a source of green tea extract, a source of 5-hydroxytryptophan (5-HTP), and a source of chromium. The supplement provides active food-grade ingredients to improve the management weight loss, prevention of weight gain, and a feeling of satiety.

The invention provides processes to make slowly digestible starches from native and commercial starches. Slowly digestible starches are prepared by controlled hydrolysis of gelatinized starch by alpha amylase. The slowly digestible starches have a range of starch digestion rates and fall between normal, untreated commercial and native starch, and commercial resistant starches. The slowly digestible starches provide a range of starch functionalities. These slow digesting starches retain their digestion characteristic after cooling, and can used in a range of processed food products to modulate the rapid glucose release typical of many processed starchy foods. Edible products incorporating slowly digestible starch will exhibit lower glycemic index and increase satiety. The invention provides solid and liquid food, nutritional, and drug preparations containing the slowly digestible starch. The invention further provided edible products for extended energy release for example, for use in sports drinks and snack bars. The slowly digestible starches can also be employed as functional food grade additives to provided beneficial rheological or other properties to edible compositions.

The invention relates to low- glycemic-index biscuits and a making method thereof. The making method comprises the following steps: taking raw materials in parts by weight, mixing table salt with konjaku flour and inulin, and adding water for stirring so as to obtain a mixture A; heating anhydrous butter until the anhydrous butter is melted, performing rapid stirring to get foam, adding eggs, and continuing to quickly get foam so as to obtain a mixture B; adding water to ammonium bicarbonate and sodium bicarbonate for stirring and dissolving so as to obtain a mixture C; uniformly mixing flour with maltitol, xylitol, defatted soy flour, tartarian buckwheat powder, wheat dietary fibers, green bean powder, scindapsus aureus, resistant dextrin, buckwheat, nonfat dry milk powder and celery powder, enabling the prepared mixture A, the mixture B and the mixture C to be concocted into dough by a dough mixer, and performing refrigeration standing; pressing the dough into sheets with a noodle press, so as to obtain shaped biscuit blanks; and putting the biscuit blanks in an oven, performing baking under 180 DEG C for 10min, then performing cooling, and performing packaging so as to obtain the low- glycemic-index biscuits. The GI value of the made biscuits made by the method disclosed by the invention is 41.8 or below, so that the made biscuits are really suitable for diabetics to eat.

The invention provides a formula of a low glycemic index (GI) food and a preparation method thereof. The preparation method of the low GI food formula comprises the following steps: uniformly mixing the following components in percentage by weight: 5-20% of wheat gluten powder, 10-50% of oat powder, 5-50% of buckwheat powder, 10-50% of chickpea flour, 10-50% of hyacinth bean powder and 0-15% of soybean powder; and performing dough kneading, and forming a network structure by virtue of gluten protein in the wheat gluten powder in low-temperature extrusion molding conditions to produce the low GI food. By adopting the characteristics that the gluten network structure is prepared from the gluten protein of the wheat gluten powder in the low-temperature extrusion process, the low GI food is prepared from the wheat gluten powder, various coarse cereal and mixed beans with low GI, and auxiliary materials as main raw materials and performing the extrusion molding at low temperature; and the low GI food prepared by using the preparation method provided by the invention is good in color and taste and smooth in surface, does not have cracks, and is good in texture and density.

The invention relates to the field of functional food, particularly a low-glycemic-index nutrient powder. The low-glycemic-index nutrient powder comprises the following raw materials in percentage by weight: 5-35% of dietary fiber with the polymerization degree of 10-50, 2-7% of dietary fiber with the polymerization degree of 2-9, 30-35% of nonresistant maltodextrin, 10-30% of protein, 5-10% of vegetable oil, 0.5-2% of mineral and 0.5-2% of vitamin. In order to overcome the defects in the prior art, the invention provides a nutrient powder capable of effectively lowering the glycemic index; the formula has the characteristics of high dietary fiber content, low fat content and low saturated fatty acid content, and is free of cholesterol and trans fatty acid; and the low glycemic index is less than or equal to 25.

The invention discloses flour having low glycemic index and a making method thereof. The flour is made from, by weight, wheat flour 35%-45%, soybean flour 35%-45%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, vitamins 0.5%-1.5% and mineral substance 0.5%-1.5%. The flour is based on the low-GI-value (a GI value is below 55) coarse cereal powder, uses the added protein, dietary fibers, vitamins, mineral substance and the like as nutritional materials, has good eating taste and is a high-fiber-content and low-fat healthy food. The flour can delay postprandial blood sugar rise to some degree and is suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods.

The invention provides an improved flour food. The improved flour comprises dietary fiber, whole wheat flour dietary fiber and amylose extracted from corn, potato, sweet potato and rice; the flour can be made into fine dried noodles, dumplings, gruel, bread, pastry, cake, steamed bread and so on. The food has low glycemic index, can satisfy health and nutrition of human body, delay the sugar absorption, effectively control blood sugar in diabetes patients, make the glycolated hemoglobin restore to normal value; the food with low glycemic index can reduce load of pancreatic islet, recover pancreatic islet function, secrete insulin resistance and protect B cell; the food with low glycemic index supplies high-nutrition content natural food to diabetes patients with nutrition utilization obstacle and nutrition deficiency caused by metabolic disorder; the invention is a kind of convenient health food.

The invention relates to a processing method of a low-glycemic-index lotus seed starch-lipid complex, belonging to the field of modified starch processing. The method comprises the following steps: by using lotus seed starch as a raw material, carrying out high-pressure homogenization modification, microwave wet lamination, low-temperature cooling crystallization, alcohol washing and centrifuging, freeze-drying, pulverizing and packaging, thereby obtaining the low-glycemic-index lotus seed starch-lipid complex. The dynamic high-pressure homogenization technique is utilized to degrade the starch granules so as to form more short-chain amylose, and the amylose is subjected to microwave high-temperature lipid reaction and low-temperature cooling crystallization to form the simple helix V-shaped microcrystal starch-lipid complex. The product has the advantages of low glycemic index and high nutritive value, is free of any organic solvent, can be used as a nutrient starch additive, and has great potential in food processing.

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.

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.

The invention relates to a low-glycemic-index nutritional powder. The low-glycemic-index nutritional powder is prepared from, by weight, highland barley powder 50-80%, other flours 6-20%, vital gluten 5-20%, resistant starch 5-20% and 2-9 degrees of polymerization (DP) of dietary fiber 2-10%. High-quality highland barley resources are fully utilized to develop universal nutritional self-raising flour which can be used for making baked foods rich in nutrition and excellent in taste. The glycemic index of the nutritional self-raising flour is smaller than or equal to 45, has the advantages of high dietary fiber content and high protein content and has excellent property in application of foods, such as breads, cakes and steamed buns.

The invention provides engineering rice suitable for people having unbalanced diet and with a function of reducing blood glucose and a preparation method of the engineering rice. The invention relates to the engineering rice suitable for people suffering from hyperglycemia caused by unbalanced nutritional structure and the preparation method of the engineering rice. The engineering rice comprises pumpkin powder, brown rice powder, inulin, konjac gum, fishskin peptide, oat fiber, soybean protein isolate, beta-carotene and lecithin. The engineering rice is prepared by the following steps: premixing the raw materials; performing high-temperature high-pressure texturizing forming by using a double screw extruder; and drying, dedusting and packaging to obtain the engineering rice. The engineering rice has low glycemic index and low cholesterol content, has the effects of stabilizing postprandial blood glucose, improving insulin resistance and effectively improving glucose tolerance, glycosylated hemoglobin level and the like, and is suitable for people suffering from metabolic syndrome caused by diabetes.

The invention relates to high-fiber high-protein noodles for diabetics and people needing to control body weight. The high-fiber high-protein noodles are made from the following raw materials in parts by weight: 0-10 parts of tartary buckwheat flour, 0-20 parts of oat flour, 18-70 parts of wheat flour, 0-15 parts of whole wheat flour, 2-15 parts of puerarin powder, 0-6 parts of Chinese yam flour, 0-8 parts of ultra-fine black rice flour, 5-15 parts of wheat protein, 0-10 parts of soybean protein, 0-10 parts of whey protein, 0-10 parts of dietary fiber and 0-0.55 part of vitamins and microelements. The noodles can ensure that the diabetics and overweight people fully ingest protein, dietary fiber and vitamin B to maintain normal nutrient requirements under the condition of controlling energy intake, and is popular food which has low energy, high fiber, high protein and low glycemic index and can be eaten as staple food.

The invention discloses nutritional bread premixing flour containing tartary buckwheat germ flour, a processing method and application. The nutritional bread premixing flour containing the tartary buckwheat germ flour consists of the following materials in part by weight: 12-14 parts of tartary buckwheat flour, 4-5 parts of tartary buckwheat germ flour, 50-55 parts of high gluten wheat flour, 0.5-1.5 parts of refined salt, 6-8 parts of powdered oil, 12-14 parts of compound sugar, 3-4 parts of compound bread improvers, 4-5 parts of vital gluten and 0.1-0.5 part of baking powder. Nutritional bread which is processed by the nutritional bread premixing flour containing the tartary buckwheat germ flour has characteristics of low oil content, low sugar content, low glycemic indexes, high flavonoid content and the like, has a function of balancing nutrition of food, and meets demands of current people on nutrition of the food.

The invention discloses a momordica grosvenori drink with a low glycemic index and an anti-fatigue action. The momordica grosvenori drink comprises the following component in percentage by weight: 0.2-0.4% of momordica grosvenori liquid A, 1.0-2.0% of momordica grosvenori liquid B, 0.1-0.2% of supplementary elements, 0.6-1.2% of flavor enchancement and the balance of water, wherein the momordica grosvenori liquid A and the momordica grosvenori liquid B are prepared by the following method: crushing, water-extracting, filtering and concentrating the momordica grosvenori; adding ethanol to the concentrated solution for uniformly stirring and filtering to acquire filtrate and precipitate; recycling the ethanol from the filtrate, and carrying out water de-creaming, resin adsorbing, eluting and concentrating to acquire the momordica grosvenori liquid A; and then carrying out water de-creaming, enzymolysis, filtering and concentrating on the precipitate to acquire the momordica grosvenori liquid B. The momordica grosvenori drink provided by the invention not only sufficiently keeps nutrient substances of the momordica grosvenori, but also is not easily precipitated and mixed in a futurestorage period; and meanwhile, with the adoption of the momordica grosvenori drink provided by the invention, quality defects of fishy smell and bitter taste are removed, and the momordica grosvenoridrink has better mouthfeel.

Compositions and methods for managing inflammation in the elderly by delivering a selection of amino acids, including arginine and / or citrulline, in a synergistic ratio with omega-3 fatty acids and carbohydrates with a low glycemic index.

The present invention provides a Luo Han Guo whole fruit extract prepared by a process that includes extracting the peel and pulp of Luo Han Guo fruits by boiling water. The resulting whole fruit extract can be formulated into a sugar-free, low calorie, low glycemic index syrup or jam comprising the Luo Han Guo whole fruit extract and sugar alcohols (polyols).

The present invention discloses a preparation method of slowly-digestible starch-based recombinant rice with a low glycemic index, and belongs to the technical field of food processing. After a high-temperature fluidization technology is used to conduct a non-crystallizing treatment of a solid-phase broken rice raw material in a short time, materials are subjected to a one-step reactive extrusiontechnology, enzyme-adding enzymatic hydrolysis and an esterification treatment are combined, and the recombinant rice with high slowly-digestible starch content and low glycemic index is obtained. Therecombinant rice prepared by the one-step shaping extrusion technology is suitable for consumption of patients with type II diabetes. At the same time, the preparation method increases added value ofagricultural and sideline products, reduces production cost, and improves production efficiency.

The invention provides low-glycemic-index green banana biscuits and a producing method thereof. The low-glycemic-index green banana biscuits contain low-gluten flour 50-100 parts, green banana powder 10-50 parts, butter 40-60 parts, maltitol 30-50 parts, egg pulp 5-15 parts, baking powder 1.0-2.5 parts, skim milk powder 5-10 parts, salt 0.3-0.8 part and water 5-15 parts. The low-glycemic-index green banana biscuits have the advantages that the biscuits are free of sugar; resistant starch characteristics of green banana are fully utilized, the biscuits have health-care functions of stabilizing blood glucose of an eater ate the biscuits, decreasing heat quantity ingestion of a human body, losing weight and the like; technologically, process conditions including freezing and standing before drying, low-temperature baking, cooling at room temperature and then aging and cooling at the room temperature and the like are utilized, resistant starch loss in the producing process can be reduced, increase of the resistant starch content in the biscuits and reduction of digestibility of starch are facilitated, accordingly the glycemic index after the eater eats the biscuits is reduced, and the low-glycemic-index green banana biscuits adapt to the trend of today's consumption.

The invention discloses low-glycemic-index hollow royal noodles and a preparation method thereof and belongs to the field of food. The low-glycemic-index hollow royal noodles are prepared from, by weight, 25-35 parts of wheat flour, 25-35 parts of soybean powder, 25-35 parts of purified water, 1-1.5 parts of buckwheat flour, 1-1.5 parts of oat powder, 4-4.5 parts of isolated soybean protein meal, 4-4.5 parts of dietary fibers, 0.5-1.5 parts of konjac refined flour and 0.5-1.5 parts of mineral salt. According to the noodles and the preparation method, coarse cereal powder low in GI value which is smaller than 55 serves as a basis, protein, the dietary fibers, the mineral salt and other nutrient auxiliary materials are added, and the noodles are high-fiber and low-fat food and suitable for hyperglycemia people, diabetes patients and crowds requiring low-glycemic-index food.

The invention provides bread with a low glycemic index (GI) and a making method thereof. The making method is characterized by grinding 5-30 parts by weight of black rice to obtain black rice powder; weighing 1-10 parts by weight of dried seaweed, soaking the dried seaweed in water, washing the seaweed, adding a defined amount of water and crushing the seaweed into seaweed paste, taking and putting 1-3 parts by weight of dried yeast in a container, pouring in warm water, stirring the materials uniformly to activate the yeast, mixing the seaweed paste, the black rice powder, activated yeast liquid, 100 parts by weight of strong wheat flour and 40-75 parts by weight of water, mixing and stirring the materials until the dough is mature and then preparing the stirred dough into bread by adopting the conventional fermenting, proofing and baking processes. Compared with the prior art, the bread has a low GI value and is suitable for the patients with low glucose tolerance and the diabetic patients.

The invention discloses a preparation method of low-blood-glucose-index recombination rice, and belongs to the technical field of food. The method comprises the steps that firstly, after starch in analcohol water phase system and lipid are subjected to low-temperature complexing, varying temperature crystallization is performed to obtain low-blood-glucose-index resistant starch, then, the low-blood-glucose-index resistant starch is adopted as a main raw material, the extrusion technology is adopted for preparing the low-blood-glucose-index recombination rice; the low-blood-glucose-index resistance starch prepared through the method has the functions of controlling after-meal blood glucose, protecting and conveying fatty acid, delaying starch aging and the like; the low-blood-glucose-indexrecombination rice obtained through the method is applicable to patients with type 2 diabetes, and has the advantages of increasing the addition value of subsidiary agricultural products, lowering the production cost of the rice, improving the rice production efficiency and the like.

The invention discloses low glycemic-index rye instant noodles, which are prepared from the following substances in percentage by weight: 65 percent to 75 percent of wheat flour, 10 percent to 20 percent of rye flour, 5 percent to 6 percent of soybean powder, 4 percent to 4.5 percent of dietary fiber, 1.5 percent to 2 percent of Konjac flour, 1 percent to 1.5 percent of buckwheat flour, 0.5 percent to 1 percent of medlar powder, 0.5 percent to 1 percent of yam powder, 0.5 percent to 1 percent of lotus seed powder and 0.5 percent to 1 percent of lily powder. The rye instant noodles have the advantages that low-GI food materials are selected; nutrition auxiliary materials such as protein, dietary fiber and mineral substances are added; the eating mouthfeel is good; the low glycemic-index rye instant noodles belong to health food with high fiber content and low fat content; in addition, the growth of effective microbial flora in the intestinal tract is facilitated; the digestion speed of the food in the intestinal tract can be delayed; the satiety feeling is improved; the sharp rise of the postprandial blood sugar is effectively delayed; the low glycemic-index rye instant noodles are suitable for people groups including people with high blood sugar, diabetes patients and people requiring low glycemic-index food. The invention also discloses a preparation method of the low glycemic-index rye instant noodles.

The invention discloses a momordica grosvenori low-glycemic index nutrition powder and a preparation method thereof. The momordica grosvenori low-glycemic index nutrition powder is prepared from the following raw materials in weight ratio: momordica grosvenori ferment powder:33-99;auxiliary materials A: 45-135; and auxiliary materials B: 4-12, wherein the momordica grosvenori ferment powder is prepared through the following steps of: taking fresh momordica grosvenori, cleaning, and smashing; adding water for boiling; then adding high-activity dried yeasts; fermenting; adding water to fermentation liquor for boiling and extraction; concentrating an extracting solution to obtain a momordica grosvenori ferment concentrated solution; then adding a certain amount of mixtures of oligoisomaltose and sugar alcohol, and drying to prepare the momordica grosvenori ferment powder. Compared with the prior art, the invention enables a product to have the advantages of high nutritional value, low-glycemic index, high sweetness, low heat, fragrant and sweet taste, be very suitable for diabetic patients and adiposis patients to eat and also be suitable for healthy people by sufficiently retaining a plurality of nutrition constituents contained in the momordica grosvenori and adding a plurality of nutrition constituents; and in addition, the preparation method of the product is simple and easy to operate and control.

The invention belongs to a batter, dough or mixture before backing and provides a quinoa biscuit. The quinoa biscuit is made from quinoa powder, momordica grosvenori sugar substitute, linseed oil, white kidney bean powder, natural cucurbit and vegetable powder, wheat powder, eggs, yeast, maltodextrin, sorbitol and corn starch. The quinoa biscuit integrates the three scientific concepts of low glycemic index, negative energy balance and nutrition balance and thoroughly overcomes various shortcomings of traditional weight losing. The quinoa biscuit replaces meals, adjusts the metabolism function of the human body, inhibit fat synthesis, improves the glycogen storage ability of the liver and muscles, supplements the nutrition required by the human body and achieves healthy balance, the fat problem is solved from the source, slimming is easy, and the body is built.

The present invention relates to low glycemic index (GI) dietary fiber extruded rice and a preparation method thereof. The extruded rice comprises the following raw materials in percentages by weight: 10%-15% of refined konjac flour, 10%-20% of soybean fiber powder, 10%-20% of oat fiber powder, 20%-50% of mixed fruit and vegetable powder, 1%-5% of inulin, 0.5%-1.5% of vitamins, 0.5%-1.5% of minerals and 0.1%-0.5% of mogroside. The extruded rice is prepared by selecting konjac, soybeans, oats and inulin sourced dietary fibers and supplemented with different fruit and vegetable powders, the vitamins and minerals are added, an extruding technology is utilized to reconstruct and prepare the rice, and the extruded rice is high fiber and low GI food. The rich dietary fibers can delay a rapid rise of postprandial blood sugar to a certain extent and help control the postprandial blood sugar. The product can be cooked by steaming and boiling according to the cooking methods of ordinary rice, or be mixed with ordinary staple food for consumption, and provides a new staple food for populations with obesity, high sugar and diabetes.