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Glucose-control porridge and preparation technology

A preparation process and technology of main ingredients, applied in the field of sugar control porridge, can solve problems such as not being able to eat more

Active Publication Date: 2014-12-31
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] For every 1L of water add:

[0076] Main ingredients: 15 g oats, 15 g buckwheat, 15 g brown rice, 6 g corn dregs, 6 g barley, 6 g peanuts, 6 g red beans, 6 g kidney beans.

[0077] Excipients: functional dietary fiber: 10.0 g gum arabic, 10.0 g resistant starch. Emulsifier: 2.0 g sucrose esters (SE), 1.0 g sodium tripolyphosphate and 1.0 g sodium pyrophosphate. Preservative: 1.5 g sodium erythorbate. Sweetener: 0.4 g acesulfame potassium (AK sugar). Flavor enhancer: 0.2 g ethyl maltol. The doses of additives used are in line 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 on high heat for 10 minutes in advance, add the rest of the main ingredients (oats, brown rice, buckwheat, corn slag, barley) and cook for 10 minutes on high hea...

Embodiment 2

[0082] (1) In the formula of sugar control porridge:

[0083] For every 1L of water add:

[0084] Main ingredients: 10 g oats, 10 g buckwheat, 10 g brown rice, 4 g corn dregs, 4 g barley, 4 g peanuts, 4 g red beans, 4 g kidney beans.

[0085] Excipients: functional dietary fiber: 10.0 g gum arabic, 10.0 g resistant starch. Emulsifier: 2.0 g sucrose esters (SE), 1.0 g sodium tripolyphosphate and 1.0 g sodium pyrophosphate. Preservative: 1.5 g sodium erythorbate. Sweetener: 0.4 g acesulfame potassium (AK sugar). Flavor enhancer: 0.2 g ethyl maltol. The doses of additives used are in line with national standards.

[0086] (2) Preparation process of sugar-controlled porridge:

[0087] Wash the main ingredients, add peanuts, red beans, and kidney beans in a certain amount of water and cook on high heat for 15 minutes in advance, add the rest of the main ingredients (oats, brown rice, buckwheat, corn slag, barley) and cook for 15 minutes on high heat, followed by Add excipien...

Embodiment 3

[0090] (1) In the formula of sugar control porridge:

[0091] For every 1L of water add:

[0092] Main ingredients: 12 g oats, 12 g buckwheat, 12 g brown rice, 5 g corn dregs, 5 g barley, 5 g peanuts, 5 g red beans, 5 g kidney beans.

[0093] 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 ethyl maltol. The doses of additives used are in line with national standards.

[0094] (2) Preparation process of sugar-controlled porridge:

[0095] Wash the main ingredients, add peanuts, red beans, and kidney beans in a certain amount of water and cook on high heat for 15 minutes in advance, add the rest of the main ingredients (oats, brown rice, buckwheat, corn slag, barley) and cook for 15 minutes on high heat, followed by Add excipients (functional dietary fiber, emulsifier, preservati...

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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 in particular relates to sugar-controlling porridge. Background technique [0002] Every year on November 14th is World Diabetes Day. According to the data published in the research paper "The Prevalence of Diabetes in the Chinese Population" published by the "New England Journal of Medicine", there are currently more than 94 million diabetic patients in China, and China has become the world's largest diabetic country. The rapid increase in the number of diabetic patients is inseparable from the increase in the urban "rich man's disease" population caused by the acceleration of urbanization, the improvement of people's living standards, and the increase in unhealthy lifestyles in China over the past decade. The severe situation of diabetes is due to the fact that diabetes is getting younger and younger. What needs to be vigilant is that the human body characteristics of our country belong to the diabetes...

Claims

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Application Information

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Patent Type & Authority Patents(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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