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
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[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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