227 results about "Glycemic index" patented technology

The invention relates to extracts, in particular non-nutrient phytochemicals, form sugar cane or sugar beet waste products, such as molasses, sugar mud and bagasse, which have Glycemic Index (GI) lowering properties and their use as sweeteners and in foods containing sugar.

The invention discloses a method for preparing full-grain flour. The method comprises three parts of raw grain pretreating, flour producing and processing. Compared with fine grain, the full-grain flour has the following obvious advantages in nutritional effect that nutrient and physiologically active ingredients which are rich in original grain are maintained; the glycemic index (GI value) of the full-grain flour is far lower than that of the fine grain; mineral elements such as potassium, calcium, sodium, magnesium, zinc and the like which are contained in the full-grain flour are greatly more than those of the fine grain; the full-grain flour has significant effects on maintaining body fluid alkalescence and preventing and treating hyperglycemia, hyperlipidemia, blood hyperviscosity, hematic acid, hypertension and the like; and the digestibility of the full-grain flour is higher than that of granular fine grain. The method for preparing the full-grain flour is implemented, so that various selection requirements of patients on treating diabetes can be satisfied.

The invention provides a control method of an electric cooking appliance. The control method comprises the following steps: starting the electric cooking appliance, so that the electric cooking appliance steps into a process of washing and boiling rice; in the process of washing and boiling the rice for one time, starting a pressure regulating part of the electric cooking appliance, so that the pressure of a compartment formed between the outer surface of a streamer and the inner sidewall of a liner is greater than pressure in a bearing cavity and the pressure is kept for a first preset time t1, then enabling the pressure regulating part to continue working until the pressure of the compartment is equal to the pressure value in the bearing cavity and the pressure is kept for a second preset time t2, therefore the process of washing and boiling the rice for one time is completed, and repeating the process of washing and boiling the rice for N1 times; and enabling the electric cooking appliance to step into a process of steaming the rice, making the pressure regulating part work until the pressure of the compartment is equal to the pressure in the bearing cavity, and heating the liner of the electric cooking appliance by virtue of a heating element until the electric cooking appliance stops working. With the application of the control method disclosed by the invention, GI (glycemic index) value in the cooked rice can be reduced, the taste of the cooked rice can be improved, and the electric cooking appliance, which is automatic and convenient to use, can be controlled.

The invention relates to spirulina-containing extruded rice with low GI (glycemic index). The spirulina-containing extruded rice comprises raw materials in parts by weight as follows: 30-50 parts of bitter buckwheat, 20-40 parts of oat meal, 5-10 parts of soybean powder, 5-10 parts of white hyacinth bean powder, 1-3 parts of spirulina powder, 1-5 parts of yam flour, 10-15 parts of dietary fiber, 0.5-1.5 parts of vitamins and 0.5-1.5 parts of minerals. Various cereal materials with low GI are taken as a substrate, the added spirulina powder has a function of assisting in reduction of blood sugar, the added dietary fiber facilitates growth of probiotics in intestinal tracts and delays the food digestion rate in gastrointestinal tracts, and rapid increase of postprandial blood sugar is delayed to a certain extent. Active ingredients such as various vitamins, the minerals and the like are widely applied in the health care field, reproduced rice with low GI is prepared through reasonable compounding with an extrusion technology, and a novel diet mode is provided for people with obesity, high glucose and diabetes as well as people requiring low-GI food.

A device for cooking a starch-based food item is provided in which there is a drying cycle at a temperature below the gelatinization temperature and a cooking cycle at a temperature above the gelatinization temperature. The drying provides a relative weight drop by a first amount and the cooking provides a further relative weight drop. The weight is monitored during drying and cooking to provide feedback control of the duration of the drying and cooking times. The device and method make healthy food with reduced rapid digestible starch (RDS) and increased resistant starch (RS) content. In this way the glycemic index (GI) of a food item is reduced and the resistant starch is increased, which is beneficial to health especially for diabetes and obese groups.

The invention relates to a low-GI (glycemic index) highland barley cereal premixed flour product as well as a making process and application thereof. The highland barley cereal premixed flour comprises the following components, full highland barley flour, wheat flour, wheat gluten, soy isolate protein, whole egg powder and HF complex enzymes. The highland barley cereal premixed flour provided by the invention adopts the full highland barley flour as a main component, three extrinsic proteins, namely the wheat gluten, the soy isolate protein and the whole egg powder, and the HF complex enzymesare added, and the extrinsic proteins and the HF complex enzymes take crosslinking effects into play with the full highland barley flour, so that the flour structure of the highland barley cereal premixed flour is stable; and in addition, as the wheat flour plays a role of support, the problems that highland barley flour is low in gluten content, gluten is not easily fomred, and formed dough is poor in viscoelasticity and ductility can be alleviated, and thus the highland barley cereal premixed flour has good processing performance.

The invention relates to Sanqing noodles. The Sanqing noodles are mainly prepared from sweet buckwheat powder serving as the main material, and auxiliary materials including oat powder, tartary buckwheat powder, peameal and konjaku flour; and the raw materials are in parts by weight, as follows: 80 to 90 parts of sweet buckwheat powder, 5 to 11 parts of oat powder, 6 to 14 parts of tartary buckwheat powder, 1 to 5 parts of peameal, and 1 to 7 parts of konjaku flour. The invention also relates to a preparation method of the Sanqing noodles, and the preparation method comprises the following steps of: screening the sweet buckwheat powder and the auxiliary powder to remove impurities; weighing; kneading dough; fermenting; microbulking and extruding in two grades; ageing; drying; cutting to strips; and packaging. According to the preparation method, the raw material and auxiliary materials are pollution-free, any food additives are not added, so that the Sanqing noodles are pure natural coarse cereal foods; the processing process and operation are simple, the production efficiency is high, and the nutritional components of buckwheat are fully remained. As shown in the detection result from the technical section, the Sanqing noodles meet relevant national standard for foods and can be used as the daily diet for patients suffering from hyperlipidemia, hypertension and hyperglycemia according to the food glycemic index evaluation test; and in addition, the Sanqing noodles taste pliable and smooth, have unique flavor and are received by consumers.