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Vigour-consolidating porridge with low glycemic index and preparation method thereof in factory production

A low-glycemic index, industrialized technology, applied in the field of industrialized production, can solve the problems of unstandardized and sufficient nutritional components, health care effects, lack of control in standardized production processes, and inability to treat diabetes treatment correctly, so as to eliminate toxins in the body and metabolic waste, good health care performance, convenient cost effect

Inactive Publication Date: 2012-08-01
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] 2. Patients cannot treat diabetes correctly
The staple food is made in strict accordance with the operation method. The glycemic index calculated by the Wolever method is 32, which belongs to the range of low glycemic index (GI<55). However, the control of the standardized production process is lacking, which makes the nutritional value of the product The ingredients and health effects have not been standardized and sufficient, and there are problems such as poor product stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A. Sieve black rice, barley, chickpeas, mung beans, soybeans, and red lentils to remove impurities and wash them;

[0043]B. Soak chickpeas, mung beans, soybeans, and red lentils for 1 hour in advance and finish them in a water bath at 100°C;

[0044] C, konjac is processed into the diced shape of 0.7 * 0.7cm;

[0045] D. The solid ingredients are black rice 38.5%, barley 27.5%, chickpea 6.8%, mung bean 11.9%, soybean 6.8%, red lentil 3.4%, konjac 5.1%, mix evenly;

[0046] E. Dissolve oat fiber and water in a ratio of 1:26;

[0047] F. Take the above mixed solid ingredients and oat fiber aqueous solution, mix and fill according to the ratio of 1:6 by weight;

[0048] G. Seal the canned semi-product and place it in a 115°C autoclave for sterilization and aging for 40 minutes;

Embodiment 2

[0050] A. Sieve black rice, barley, chickpeas, mung beans, soybeans, and red lentils to remove impurities and wash them;

[0051] B. Soak chickpeas, mung beans, soybeans, and red lentils for 1 hour in advance and finish them in a water bath at 100°C;

[0052] C, konjac is processed into the diced shape of 0.7 * 0.7cm;

[0053] D. The solid ingredients are black rice 34.6%, barley 31.4%, chickpea 6.8%, mung bean 11.9%, soybean 6.8%, red lentil 3.4%, konjac 5.1%, mix evenly;

[0054] E. Dissolve oat fiber and water in a ratio of 1:26;

[0055] F. Take the above-mentioned mixed solid ingredients and oat fiber soup, mix and fill according to the ratio of 1:6 by weight;

[0056] G. Seal the canned semi-product and place it in a 115°C autoclave for sterilization and aging for 45 minutes;

Embodiment 3

[0058] A. Sieve black rice, barley, chickpeas, mung beans, soybeans, and red lentils to remove impurities and wash them;

[0059] B. Soak chickpeas, mung beans, soybeans, and red lentils for 1 hour in advance and finish them in a water bath at 100°C;

[0060] C, konjac is processed into the diced shape of 0.7 * 0.7cm;

[0061] D. The solid ingredients are black rice 30.8%, barley 35.2%, chickpea 6.8%, mung bean 11.9%, soybean 6.8%, red lentil 3.4%, konjac 5.1%, mix evenly;

[0062] E. Dissolve oat fiber and water in a ratio of 1:26;

[0063] F. Take the above-mentioned mixed solid ingredients and oat fiber soup, mix and fill according to the ratio of 1:6 by weight;

[0064] G. Seal the canned semi-product and place it in a 115°C autoclave for sterilization and aging for 50 minutes;

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Abstract

The invention relates to vigour-consolidating porridge with low glycemic index after dinner and further relates to a factory preparation method of the health-care porridge. The vigour-consolidating porridge with low glycemic index comprises the following solid ingredients and contents: 23.1-38.5 percent of black rice, 27.5-42.9 percent of barley, 6.8 percent of chickpea, 11.9 percent of mung bean, 6.8 percent of soybean, 3.4 percent of red lentil and 5.1 percent of konjac; and liquid ingredient is an oat fiber aqueous solution, in which the proportion of oat fiber to water is 1: 26. According to the vigour-consolidating porridge with low glycemic index, disclosed by the invention, adopts organic raw materials and is prepared by completely using a physical processing method without adding any preservatives, so that all natural nutrients in the raw materials are preserved; in addition, a functional food base material, that is, oat fiber is added in the processing process; the oat fiber can be used for effectively limiting absorption of fat in digestive tracts, promoting excretion of lipid compounds, increasing satiety, reducing food intake and promoting slowing of glucose absorption, so that the blood glucose level after dinner is lowered, the blood lipid is lowered and the obesity is prevented.

Description

technical field [0001] The invention relates to a Guyuan porridge with a low postprandial blood sugar index, and also relates to a factory production method of the Guyuan porridge. Background technique [0002] Diabetes is a series of clinical syndromes caused by hypofunction of pancreatic islets and insufficient insulin. The main clinical symptoms are hyperglycemia, glycosuria, polyuria, polydipsia, polyphagia, and weight loss. The principle of diabetes treatment is to control blood sugar and prevent complications through diet control and drug assistance. [0003] The International Diabetes Federation estimated that there were approximately 296 million diabetic patients in the world in 2007, 46% of whom were aged 40-59, and more than 3.8 million people died of diabetes each year. According to statistics in 2010, there are more than 90 million diagnosed diabetic patients in my country, and nearly the same number of people belong to the high-risk group of diabetes. With the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/20A23L1/214A23L1/29A23L11/00A23L19/10A23L33/00
Inventor 段盛林刘辉王成祥张美娜刘炎桥刘士伟王雪刘杰
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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