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Preparation process of low-GI sucrose substitute composition

A preparation process and composition technology are applied in the field of preparation of low-GI sucrose substitute compositions, which can solve the problems of reducing the GI value of sucrose-containing foods, and achieve the purpose of accelerating harmful toxins, slowing down the increase of glucose content, and improving intestinal microecology. Effect

Pending Publication Date: 2021-06-01
杭州衡美食品科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] Products with low GI value can be obtained in the above technologies, which can effectively reduce the GI value of sucrose-containing foods, and satisfy all kinds of people, especially people with diabetes and people with abnormal blood sugar. However, they all contain sucrose and have certain risks.

Method used

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  • Preparation process of low-GI sucrose substitute composition
  • Preparation process of low-GI sucrose substitute composition
  • Preparation process of low-GI sucrose substitute composition

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Embodiment Construction

[0046] A preparation process of a low GI sucrose substitute composition, based on 10 parts by weight, the sweetening composition comprises 3-7 parts of oat bran powder, 1-4 parts of mixed fruit and vegetable powder, 0.5-3 parts of white kidney bean extract, 0.2-0.6 part of xylo-oligosaccharide, 0.3-1.5 part of L-arabinose, 0.1-1 part of fructooligosaccharide, 0.05-0.1 part of stevioside, preferably 5 parts of oat bran powder, 2 parts of mixed fruit and vegetable powder, white kidney bean extract 1.5 parts of oligosaccharides, 0.4 parts of xylo-oligosaccharides, 0.4 parts of L-arabinose, 0.4 parts of fructooligosaccharides, and 0.07 parts of steviol glycosides; the oat bran powder contains β-glucan, and the oat bran powder contains β-glucan. β-glucan ≥ 20%; the preparation process of the sweetening composition includes: drying each component, pulverizing and mixing according to the formula ratio or dissolving each component in water according to the formula ratio, and then placi...

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Abstract

The invention discloses a preparation process of a low-GI sucrose substitute composition. 10 parts by weight of a sweetening composition comprises 3-7 parts of oat bran powder, 1-4 parts of mixed fruit and vegetable powder, 0.5-3 parts of a white kidney bean extract, 0.2-0.6 part of xylooligosaccharide, 0.3-1.5 parts of L-arabinose, 0.1-1 part of fructo-oligosaccharide and 0.05-0.1 part of stevioside, wherein the oat bran powder contains beta-glucan; the preparation process of the sweetening composition comprises the following steps: drying and crushing the components, mixing the components according to the formula proportion or dissolving the components in water according to the formula proportion, and then putting the solution into a spray dryer for spray drying to obtain the sweetening composition.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation process of a low GI sucrose substitute composition. Background technique [0002] The rapid development of the social economy, the accelerated pace of life, and the rapid development of the food industry have changed people's eating habits and food composition. A large number of refined and convenient fast foods appear, and the consumption of high-sugar and high-oil foods has increased rapidly, resulting in a daily diet. Excessive energy intake, unbalanced nutrient intake, and the prevalence of overweight and obesity are increasing year by year, showing an epidemic trend. According to the 2016 edition of the Chinese Expert Consensus on Medical Nutritional Treatment of Overweight / Obesity, obesity is a potential risk factor for diabetes, cardiovascular disease and other metabolic diseases and tumors. The consensus clearly pointed out that obesity is often the...

Claims

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Application Information

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IPC IPC(8): A23L27/30A23L27/10A23L27/12A23L33/125A23L33/105A23L33/21A23L33/22A23L5/00F26B3/12F26B17/10
CPCA23L27/33A23L27/38A23L27/10A23L27/12A23L27/11A23L33/125A23L33/105A23L33/21A23L33/22A23L5/00F26B3/12F26B17/10A23V2002/00
Inventor 冯魏郑雅丹杨鹏
Owner 杭州衡美食品科技有限公司
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