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Glucose-control porridge and preparation technology

A preparation process and main ingredient technology, applied in the field of sugar control porridge, can solve the problem of not being able to eat more

Active Publication Date: 2014-01-01
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for diabetics, ordinary white rice porridge contains a lot of starch and cannot be eaten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] (1) In the formula of sugar control porridge:

[0075] Add to every 1L of water:

[0076] Ingredients: 15 g oats, 15 g buckwheat, 15 g brown rice, 6 g corn ballast, 6 g coix seed, 6 g peanuts, 6 g red beans, 6 g kidney beans.

[0077] Accessories: functional dietary fiber: 10.0 g gum arabic, 10.0 g resistant starch. Emulsifier: 2.0 g sucrose ester (SE), 1.0 g sodium tripolyphosphate and 1.0 g sodium pyrophosphate. Preservative: 1.5 g sodium erythorbate. Sweetener: 0.4 g Acesulfame K (AK sugar). Fragrance enhancer: 0.2 g of ethyl maltol. The dosages of additives used are in compliance with national standards.

[0078] (2) Preparation process of sugar-controlled porridge:

[0079] Wash the main ingredients, add the peanuts, red beans, and kidney beans in the main ingredients to a certain amount of water and cook for 10 minutes in advance, add the remaining ingredients (oats, brown rice, buckwheat, corn ballast, and coix seed) and cook for 10 minutes. Add auxiliary materials (...

Embodiment 2

[0083] (1) In the formula of sugar control porridge:

[0084] Add to every 1L of water:

[0085] Ingredients: 10 g oats, 10 g buckwheat, 10 g brown rice, 4 g corn ballast, 4 g coix seed, 4 g peanuts, 4 g red beans, 4 g kidney beans.

[0086] Accessories: functional dietary fiber: 10.0 g gum arabic, 10.0 g resistant starch. Emulsifier: 2.0 g sucrose ester (SE), 1.0 g sodium tripolyphosphate and 1.0 g sodium pyrophosphate. Preservative: 1.5 g sodium erythorbate. Sweetener: 0.4 g Acesulfame K (AK sugar). Fragrance enhancer: 0.2 g of ethyl maltol. The dosages of additives used meet the national standards.

[0087] (2) Preparation process of sugar-controlled porridge:

[0088] Wash the main ingredients, add the peanuts, red beans, and kidney beans in the main ingredients to a certain amount of water and cook for 15 minutes in advance. Add the remaining ingredients (oats, brown rice, buckwheat, corn ballast, and barley) and cook for 15 minutes. Add auxiliary materials (functional dietar...

Embodiment 3

[0091] (1) In the formula of sugar control porridge:

[0092] Add to every 1L of water:

[0093] Ingredients: 12 g oats, 12 g buckwheat, 12 g brown rice, 5 g corn ballast, 5 g coix seed, 5 g peanuts, 5 g red beans, 5 g kidney beans.

[0094] Excipients: functional dietary fiber: 15.0 g gum arabic, 15.0 g resistant starch. Emulsifier: 1.0 g sucrose ester (SE), 0.5 g sodium tripolyphosphate and 0.5 g sodium pyrophosphate. Preservative: 1.0 g sodium erythorbate. Flavor enhancer: 0.1 g of ethyl maltol. The dosages of additives used are in compliance with national standards.

[0095] (2) Preparation process of sugar-controlled porridge:

[0096] Wash the main ingredients, add the peanuts, red beans, and kidney beans in the main ingredients to a certain amount of water and cook for 15 minutes in advance. Add the remaining ingredients (oats, brown rice, buckwheat, corn ballast, and barley) and cook for 15 minutes. Add auxiliary materials (functional dietary fiber, emulsifiers, preservativ...

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Abstract

The invention discloses glucose-control porridge and belongs to the field of food. A formula of the porridge comprises that main ingredients and auxiliary ingredients are added into water per 1L, wherein the main ingredients comprise oat, buckwheat, brown rice, corn grits, pearl barley, peanuts, ormosia and kidney beans; and the auxiliary ingredients comprise functional dietary fibers such as Arabic gum and resistant starch, emulsifying agents such as sucrose ester, sodium tripolyphosphate and sodium pyrophosphate, a preservative such as sodium erythorbate, a sweetening agent such as acesulfame potassium and a flavor enhancer such as ethyl maltol. A preparation technology comprises the steps as follows: the main ingredients are washed clean, the peanuts, the ormosia and the kidney beans in the main ingredients are added into water in proportion and cooked for 10min by big fire in advance; other main ingredients are added and cooked for 10min by the big fire; the auxiliary ingredients are added sequentially and cooked for 30min in a 110-DEG C high-pressure sterilization pot; and the porridge is tinned and sealed. According to the glucose-control porridge, dissolution and absorption of glucose in the porridge can be reduced remarkably, so that rising of blood glucose after dining can be reduced remarkably. The porridge tastes good and is more complete in nutrition for diabetics and stronger in health-care function; and the defects that glucose-control products often taste hard, are inconvenient to eat and the like are overcome.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to sugar-controlling porridge. Background technique [0002] Every November 14th is World Diabetes Day. According to the published data of the "Prevalence of Diabetes in the Chinese Population" published in the New England Journal of Medicine, China currently has more than 94 million diabetic patients and has become the world's largest country with diabetes. The rapid growth of the number of diabetic patients is inseparable from the increase in the number of urban "riches and wealth" caused by the acceleration of urbanization, the improvement of people's living standards, and the increase of unhealthy lifestyles in China in the past decade. The serious form of diabetes is due to the fact that diabetes is getting younger and younger. It is especially important to be vigilant that the human body in my country is a diabetes-prone population. In the economically developed Hong Kong and Macau ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L7/148A23L33/10A23V2002/00A23V2200/08A23V2200/328
Inventor 谢明勇聂少平胡婕伦李娜
Owner NANCHANG UNIV
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