CN105192526B - A kind of hypoglycemia patient canned eight treasure porridge - Google Patents
A kind of hypoglycemia patient canned eight treasure porridge Download PDFInfo
- Publication number
- CN105192526B CN105192526B CN201510565181.7A CN201510565181A CN105192526B CN 105192526 B CN105192526 B CN 105192526B CN 201510565181 A CN201510565181 A CN 201510565181A CN 105192526 B CN105192526 B CN 105192526B
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- canned
- konjaku
- diced
- hypoglycemia patient
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 208000013016 Hypoglycemia Diseases 0.000 title claims abstract description 23
- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 23
- 235000021395 porridge Nutrition 0.000 title claims abstract description 16
- 235000000832 Ayote Nutrition 0.000 claims abstract description 46
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 46
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 46
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 46
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 46
- 229920002752 Konjac Polymers 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000284 extract Substances 0.000 claims abstract description 19
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 16
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 16
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 16
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 16
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 16
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 16
- 244000013123 dwarf bean Species 0.000 claims abstract description 16
- 235000021278 navy bean Nutrition 0.000 claims abstract description 16
- 235000020232 peanut Nutrition 0.000 claims abstract description 16
- 241000233866 Fungi Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims abstract description 13
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims abstract description 13
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims abstract description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000811 xylitol Substances 0.000 claims abstract description 12
- 235000010447 xylitol Nutrition 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 12
- 229960002675 xylitol Drugs 0.000 claims abstract description 12
- 239000004376 Sucralose Substances 0.000 claims abstract description 10
- 235000019408 sucralose Nutrition 0.000 claims abstract description 10
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 10
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 9
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 9
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 9
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 6
- 239000010452 phosphate Substances 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 238000001802 infusion Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- -1 sucrose fatty ester Chemical class 0.000 claims description 13
- 239000005720 sucrose Substances 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 9
- 235000020357 syrup Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 8
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 244000241257 Cucumis melo Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 22
- 210000004369 blood Anatomy 0.000 abstract description 22
- 235000000346 sugar Nutrition 0.000 abstract description 13
- 230000000291 postprandial effect Effects 0.000 abstract description 10
- 230000036541 health Effects 0.000 abstract description 6
- 230000004069 differentiation Effects 0.000 abstract description 3
- 230000000630 rising effect Effects 0.000 abstract description 3
- 235000021147 sweet food Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 35
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 17
- 239000008103 glucose Substances 0.000 description 17
- 239000000047 product Substances 0.000 description 15
- 241000209094 Oryza Species 0.000 description 12
- 239000000306 component Substances 0.000 description 8
- 235000005911 diet Nutrition 0.000 description 6
- 230000037213 diet Effects 0.000 description 6
- 230000002641 glycemic effect Effects 0.000 description 6
- 241000219112 Cucumis Species 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000000433 anti-nutritional effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000004280 healthy diet Nutrition 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229940057070 sugarcane extract Drugs 0.000 description 2
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 208000004104 gestational diabetes Diseases 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of hypoglycemia patient canned eight treasure porridges, and with 1000g total weights, the proportioning of each raw material component is as follows:Pumpkin 50-100g, diced konjaku 8-30g, glutinous rice 10-40g, big wheat kernel 10-60 g, oat 8-20g, navy bean 8-30g, white fungus 0.5-4.2g, chick-pea 8-30g, peanut 8-20 g, phosphate 0-0.21g, xylitol or white sugar 33.3-85g, emulsifier 0.1-0.5g, disodium ethylene diamine tetraacetate 0-0.19g, acesulfame potassium 0-0.25g, Sucralose 0-0.025g, Caulis Sacchari sinensis extract 1.1-2.8g, pure water surplus.The present invention and existing mainstream canned pack differentiation are apparent, meet the health demand of the modern middle-aged and the old, have hypoglycemia patient, do not cause the rapidly rising of postprandial blood sugar index while meeting people to fragrant and sweet food demand.
Description
Technical field
The present invention relates to a kind of can, more particularly to a kind of hypoglycemia patient canned eight treasure porridge.
Background technology
Health is in addition to needing modest movement to take exercise, with greater need for rational diet.For the middle-aged and the old, wanted in diet
Pay special attention to Postprandial glucose control.Causing postprandial blood sugar, rapidly raised food is not conducive to good health, and it is high to easily cause three(It is high
Blood pressure, hyperlipidemia, hyperglycemia)Problem.So middle old man's diet should select low-glycemic(Low GI)Food, its meeting
Postprandial blood sugar is delayed to increase.Eating low GI ingestas is also control diabetes, reduces heart disease risk and reduce cholesterol levels
Key point.
A kind of glycemic index of food(Glycemic Index, english abbreviation GI)Refer to just that this food improves
The acute effect of blood sugar for human body is a kind of physiologic parameters.It is generally believed that < 55 is low GI foods, > 70 is high GI foods
Object is middle GI foods between 55~70.The food of high GI, into stomach and intestine after digest that fast, absorptivity is high, glucose release is fast,
Peak value is high after glucose enters blood, that is, blood glucose rises high;It is larger to blood sugar influence to eat this group food.And low GI foods
Object, the residence time is long in stomach and intestine, and absorptivity is low, and glucose release is slow, and glucose enters that the peak value after blood is low, lower reduction of speed
Degree is also slow, is exactly briefly that blood glucose is relatively low.It is very good to control blood glucose.Association uses glucose resultant index, rationally
Diet is arranged, is of great benefit to for adjusting and controlling blood sugar for human body.In general the food of half generates index from hyperglycemia and replaces
Change hypoglycemia patient into, it will be able to blood glucose is controlled well, it is similarly beneficial to healthy population.It is pre- to control postprandial blood sugar
The important diet of anti-diabetes and angiocardiopathy is accustomed to.High GI food and diabetes B, gestational diabetes mellitus and angiocardiopathy
Incidence increases independent correlation.Low GI diet is digested more slow with absorption in human body, is beneficial to control postprandial blood sugar and subtract
Few cardiovascular danger.
China will enter aging society, be opened with the national conditions more than three high crowd of the current middle-aged and the old by the segmenting market
Hairpin GI food low to the healthy food-of the middle-aged and the old guides the theory of " preventiveing treatment of disease ", improves national health, has important meaning
Justice.
Invention content
The purpose of the present invention is to provide a kind of hypoglycemia patient canned eight treasure porridges, poor with existing mainstream canned pack
Alienation is apparent, meets the health demand of the modern middle-aged and the old, and the middle-aged and the old is convenient, has hypoglycemia patient, full
The rapidly rising of postprandial blood sugar index is not caused while sufficient people are to sweet and dilitious food demand.
The technical solution adopted by the present invention to solve the technical problems is:
A kind of hypoglycemia patient canned eight treasure porridge, the hypoglycemia patient canned eight treasure porridge include following raw material
Component, with 1000g total weights, the proportioning of each raw material component is as follows:Pumpkin 50-100g, diced konjaku 8-30g, glutinous rice 10-40g,
Big wheat kernel 10-60 g, oat 8-20g, navy bean 8-30g, white fungus 0.5-4.2g, chick-pea 8-30g, peanut 8-20 g, phosphoric acid
Salt 0-0.21g, xylitol or white sugar 33.3-85g, emulsifier 0.1-0.5g, disodium ethylene diamine tetraacetate 0-0.19g, acesulfame potassium
0-0.25g, Sucralose 0-0.025g, Caulis Sacchari sinensis extract 1.1-2.8g, pure water surplus.
The present invention with a series of relatively low food materials of glycemic indexes for example pumpkin, navy bean, oat, konjaku, chick-pea,
Peanut etc. and with prevent diastatic action Caulis Sacchari sinensis extract, by tinned food processing technology thinking exploitation novel tank
Head product is a kind of and existing mainstream canned pack differentiation it will be evident that can be to provide three high crowd of person in middle and old age to have hypoglycemia
Generate index feature Creative product, product processes are simple, easy to spread, for canned pack market expansion provide it is dynamic
Power.
The combination of raw material pumpkin, diced konjaku, glutinous rice, big wheat kernel, oat, navy bean, white fungus, chick-pea and peanut, have beans,
There is rice, have pumpkin and peanut, meets the theme of mixed congee, white fungus is both the raw material of mixed congee and plays the role of thickener,
Natural health.
Countries in the world scholar has carried out a large amount of basic research to food GI values, at present it has been determined that nearly thousand kinds of foods
With the GI values of processed food.It is generally believed that < 55 is low GI foods, > 70 is high GI food, in being between 55~70
GI foods.Food glycemic index height it is affected by many factors, as glucose, fructose, galactolipin, fat, protein,
The food components such as dietary fiber content in food is different, amylose/amylopectin ratios, the phase of starch and other components
Interaction, food processing mode(Such as starch gelatinization degree), amylose retrogradation, if addition resistance, modified starch, Qi Taying
The factor of sound, such as granule size, anti-nutritional factors, organic acid etc. can all influence the height of eater's postprandial blood sugar index.It is right
Numerous food can be basic, normal, high by GI values by detecting, and classifies.
The present invention is screened from a large amount of existing food based on low GI values food materials, especially combines addition low-glycemic work(
Energy factor Caulis Sacchari sinensis extract and other auxiliary materials carry out compatibility and set under the premise of meeting food color, smell and taste and good structural state
Meter.In low GI food materials, there is the beans such as navy bean, chick-pea anti-nutritional factors amylase body can be inhibited active, inhibit small intestine
To glucose absorption.Konjaku contains a large amount of mannose acid anhydrides, vitamin, plant fiber and a certain amount of mucus albumen, and konjaku can prolong
The slow absorption to glucose is effectively reduced postprandial blood sugar, to mitigate the burden of pancreas, makes at the glycometabolism of diabetic
Glucan in benign cycle, oat can delay the increase of glucose in blood, prevent and obesity controlling disease;The present invention selects
Caulis Sacchari sinensis extract be it is a kind of rich in Polyphenols and be originated from natural plant extracts.Caulis Sacchari sinensis extract is added to high GI food
In, the GI that can reduce food is horizontal, slows down the speed that glucose enters blood.Caulis Sacchari sinensis extract is such as added to white granulated sugar(Essence
The GI values of white granulated sugar processed are 68-70), GI values can be made to be decreased to less than 55.Through inventor the study found that the only sugarcane of specific model
Extract can just play above-mentioned effective GI horizontal forces for reducing food, concrete model TPMC11246, commodity English name
Sugar cane extract, manufacturer:The Product Makers Co., Ltd, the place of production:Melbourne, AUS.
Disodium ethylene diamine tetraacetate is potent chelating agent, preservative and antioxidant.It, can be with because having very high stable constant
Most metal ions other than alkali metal generate stable complex compound, the harmful work eliminated metal ion or be induced by it
With the water of inhibition boiling food is muddy, prevents Food Oxidation from changing colour, to play the role of anti-oxidant, color protection, corrosion-resistant, makes production
Quality is stablized, and is the extremely wide color stabilizer used, quality improver and antioxidant, antisepsis antistaling agent.It is widely used in
Fresh-keeping, the color protection of fruit, vegetable product, dairy produce, beverage, meat products, preserved fruit, sauce, are also applied to the antioxygen of grease, essence
Change.Disodium ethylene diamine tetraacetate has synergistic function together with sodium tripolyphosphate.
Preferably, the phosphate is sodium tripolyphosphate.
Preferably, the emulsifier is sucrose fatty ester.
A kind of preparation method of hypoglycemia patient canned eight treasure porridge, includes the following steps:
(1)Pumpkin and diced konjaku pretreatment:Pumpkin appearance clean, remove the peel, removing capsule, dicing pumpkin fourth is spare;Diced konjaku
Clear water rinses and alkali-free taste neutral to pH value, spare after draining;
(2)Glutinous rice, oat, big wheat kernel, peanut, navy bean, chick-pea and white fungus are cleaned up and drained, with step
(1)Pumpkin fourth, the diced konjaku of obtained pumpkin fourth total weight 30-40% stirs evenly after mixing, and is packed into syrup tank;
(3)By remaining pumpkin fourth, add the water of 2-3 times of weight, it is standby at crushed pumpkin with bruisher high speed shear 5-10min
With;The pumpkin of the present invention, a part are diced uses, and part mashing uses, and rich in taste, pumpkin taste is modulated excellent.
(4)Weigh xylitol, Sucralose, acesulfame potassium, emulsifier, disodium ethylene diamine tetraacetate, phosphate, sugarcane extraction
Object and pure water, are poured into syrup tank, then step is added in warming while stirring(3)In crushed pumpkin, constant volume stir 10-15
Minute;
(5)Filling, sealed cans make can central temperature be maintained at 65 DEG C or more;
(6)Product enters retort infusion, is used after infusion and is originally water-cooled to 40-50 DEG C.
Preferably, 120-123 DEG C of infusion temperature, time 40-45 minute.
The beneficial effects of the invention are as follows:
1, apparent with existing mainstream canned pack differentiation, meet the health demand of the modern middle-aged and the old, middle-aged and the old's food
With conveniently, there is hypoglycemia patient, do not cause postprandial blood sugar to refer to while meeting people to sweet and dilitious food demand
Several rapidly risings.
2, glycemic index≤55 of product reach hypoglycemia patient (Low GI) level, have and reduce after the meal
The advantages of high blood glucose risk is the creative product of a particularly suitable mid-aged population healthy diet.
3, product processes are simple, easy to spread, and the expansion for canned pack market provides power.
Specific implementation mode
Below by specific embodiment, technical scheme of the present invention will be further explained in detail.
In the present invention, if not refering in particular to, used raw material and equipment etc. are commercially available or commonly used in the art.
Method in following embodiments is unless otherwise instructed the conventional method of this field.
Caulis Sacchari sinensis extract of the present invention is commercial product, model TPMC11246, commodity English name sugar cane
Extract, manufacturer:The Product Makers Co., Ltd, the place of production:Melbourne, AUS.Other raw materials are
Commercial product.
Embodiment 1:
A kind of hypoglycemia patient canned eight treasure porridge, with 1000g total weights, the proportioning of each raw material component is as follows:South
Melon 50g, diced konjaku 8g, glutinous rice 20g, big wheat kernel 60g, oat 8g, navy bean 8g, white fungus 0.5g, chick-pea 8g, peanut 8g are wooden
Sugar alcohol 85g, sucrose fatty ester 0.1g, Caulis Sacchari sinensis extract 1.1g, pure water surplus.
Preparation method includes the following steps:
(1)Pumpkin and diced konjaku pretreatment:Pumpkin appearance clean, remove the peel, removing capsule, dicing pumpkin fourth is spare;Diced konjaku
Clear water rinses and alkali-free taste neutral to pH value, spare after draining.
(2)Glutinous rice, oat, big wheat kernel, peanut, navy bean, chick-pea and white fungus are cleaned up and drained, with step
(1)Pumpkin fourth, the diced konjaku of pumpkin fourth total weight 30% stir evenly after mixing, and are packed into syrup tank.
(3)By the pumpkin fourth of residue 70%, add the water of 2 times of weight, with bruisher high speed shear(7000 turns/min)10min,
It is spare at crushed pumpkin.
(4)Xylitol, sucrose fatty ester, disodium ethylene diamine tetraacetate, Caulis Sacchari sinensis extract and pure water are weighed, sugar is poured into
In water pot, then step is added in warming while stirring(3)In crushed pumpkin, constant volume stir 10-15 minutes.
(5)Filling, sealed cans make can central temperature be maintained at 65 DEG C or more.
(6)Product enters retort infusion, and 120 DEG C of infusion temperature, uses 45 minutes time after infusion
Originally it is water-cooled to 40 DEG C.
Embodiment 2:
A kind of hypoglycemia patient canned eight treasure porridge, with 1000g total weights, the proportioning of each raw material component is as follows:South
Melon 100g, diced konjaku 30g, glutinous rice 15g, big wheat kernel 20 g, oat 10g, navy bean 30g, white fungus 4.2g, chick-pea 30g, peanut
20 g, sodium tripolyphosphate 0.21g, xylitol 33.3g, sucrose fatty ester 0.5g, disodium ethylene diamine tetraacetate 0.19g, An Sai
Sweet 0.25g, Sucralose 0.025g, Caulis Sacchari sinensis extract 1.5g, pure water surplus.
Preparation method includes the following steps:
(1)Pumpkin and diced konjaku pretreatment:Pumpkin appearance clean, remove the peel, removing capsule, dicing pumpkin fourth is spare;Diced konjaku
Clear water rinses and alkali-free taste neutral to pH value, spare after draining.
(2)Glutinous rice, oat, big wheat kernel, peanut, navy bean, chick-pea and white fungus are cleaned up and drained, with step
(1)Pumpkin fourth, the diced konjaku of pumpkin fourth total weight 40% stir evenly after mixing, and are packed into syrup tank.
(3)By the pumpkin fourth of residue 60%, add the water of 3 times of weight, with bruisher high speed shear(10000 turns/min)5min,
It is spare at crushed pumpkin.
(4)Weigh xylitol, Sucralose, acesulfame potassium, sucrose fatty ester, disodium ethylene diamine tetraacetate, tripolyphosphate
Sodium, Caulis Sacchari sinensis extract and pure water, are poured into syrup tank, then step is added in warming while stirring(3)In crushed pumpkin, it is fixed
Hold stirring 15 minutes.
(5)Filling, sealed cans make can central temperature be maintained at 65 DEG C or more.
(6)Product enters retort infusion, and 123 DEG C of infusion temperature, uses 40 minutes time after infusion
Originally it is water-cooled to 50 DEG C.
Embodiment 3:
A kind of hypoglycemia patient canned eight treasure porridge, with 1000g total weights, the proportioning of each raw material component is as follows:South
Melon 100g, diced konjaku 30g, glutinous rice 20g, big wheat kernel 20 g, oat 10g, navy bean 30g, white fungus 4.2g, chick-pea 30g, peanut
20 g, sodium tripolyphosphate 0.1g, xylitol 40g, sucrose fatty ester 0.3g, disodium ethylene diamine tetraacetate 0.1g, acesulfame potassium
0.1g, Sucralose 0.01g, Caulis Sacchari sinensis extract 1.8g, pure water surplus.
Preparation method includes the following steps:
(1)Pumpkin and diced konjaku pretreatment:Pumpkin appearance clean, remove the peel, removing capsule, dicing pumpkin fourth is spare;Diced konjaku
Clear water rinses and alkali-free taste neutral to pH value, spare after draining.
(2)Glutinous rice, oat, big wheat kernel, peanut, navy bean, chick-pea and white fungus are cleaned up and drained, with step
(1)Pumpkin fourth, the diced konjaku of pumpkin fourth total weight 33% stir evenly after mixing, and are packed into syrup tank.
(3)By remaining pumpkin fourth, add the water of 2 times of weight, with bruisher high speed shear(8000 turns/min)8min, Cheng Nan
Melon slurry is spare.
(4)Weigh xylitol, Sucralose, acesulfame potassium, sucrose fatty ester, disodium ethylene diamine tetraacetate, tripolyphosphate
Sodium, Caulis Sacchari sinensis extract and pure water, are poured into syrup tank, then step is added in warming while stirring(3)In crushed pumpkin, it is fixed
Hold stirring 15 minutes.
(5)Filling, sealed cans make can central temperature be maintained at 65 DEG C or more.
(6)Product enters retort infusion, and 121 DEG C of infusion temperature, uses 42 minutes time after infusion
Originally it is water-cooled to 45 DEG C.
Embodiment 4:
A kind of hypoglycemia patient canned eight treasure porridge, with 1000g total weights, the proportioning of each raw material component is as follows:South
Melon 70g, diced konjaku 16g, glutinous rice 40g, big wheat kernel 10g, oat 20g, navy bean 20g, white fungus 3g, chick-pea 20g, peanut 15
G, sodium tripolyphosphate 0.15g, xylitol 45g, sucrose fatty ester 0.2g, disodium ethylene diamine tetraacetate 0.08g, acesulfame potassium
0.1g, Sucralose 0.015g, Caulis Sacchari sinensis extract 2.5g, pure water surplus.
Preparation method is the same as embodiment 3.
Embodiment 5:
A kind of hypoglycemia patient canned eight treasure porridge, with 1000g total weights, the proportioning of each raw material component is as follows:South
Melon 60g, diced konjaku 15g, glutinous rice 10g, big wheat kernel 60g, oat 10g, navy bean 10g, white fungus 1g, chick-pea 10g, peanut 12
G, white sugar 85g, sucrose fatty ester 0.1g, Caulis Sacchari sinensis extract 2.8g, pure water surplus.
The preparation method is the same as that of Example 1, and white sugar replaces xylitol.
After testing, glycemic index≤55 of product of the present invention reach hypoglycemia patient level, have and reduce meal
It is the creative product of a particularly suitable mid-aged population healthy diet afterwards the advantages of high blood glucose risk.
Above-mentioned embodiment is only a preferred solution of the present invention, not the present invention is made in any form
Limitation, on the premise of not exceeding the technical scheme recorded in the claims also other variations and modifications.
Claims (3)
1. a kind of hypoglycemia patient canned eight treasure porridge, it is characterised in that:The hypoglycemia patient canned eight treasure porridge packet
Following raw material components are included, with 1000g total weights, the proportioning of each raw material component is as follows:Pumpkin 50-100g, diced konjaku 8-30g,
Glutinous rice 10-40g, big wheat kernel 10-60 g, oat 8-20g, navy bean 8-30g, white fungus 0.5-4.2g, chick-pea 8-30g, peanut
8-20 g, phosphate 0-0.21g, xylitol or white sugar 33.3-85g, emulsifier 0.1-0.5g, disodium ethylene diamine tetraacetate 0-
0.19g, acesulfame potassium 0-0.25g, Sucralose 0-0.025g, Caulis Sacchari sinensis extract 1.1-2.8g, pure water surplus;The phosphate
For sodium tripolyphosphate, the emulsifier is sucrose fatty ester.
2. a kind of preparation method of hypoglycemia patient canned eight treasure porridge as described in claim 1, which is characterized in that including
Following steps:(1)Pumpkin and diced konjaku pretreatment:Pumpkin appearance clean, remove the peel, removing capsule, dicing pumpkin fourth is spare;Diced konjaku
Clear water rinses and alkali-free taste neutral to pH value, spare after draining;
(2)Glutinous rice, oat, big wheat kernel, peanut, navy bean, chick-pea and white fungus are cleaned up and drained, with step(1)South
Pumpkin fourth, the diced konjaku of melon fourth total weight 30-40% stirs evenly after mixing, and is packed into syrup tank;
(3)By remaining pumpkin fourth, add the water of 2-3 times of weight, it is spare at crushed pumpkin with bruisher high speed shear 5-10min;
(4)Weigh xylitol, Sucralose, acesulfame potassium, emulsifier, disodium ethylene diamine tetraacetate, phosphate, Caulis Sacchari sinensis extract and
Pure water, is poured into syrup tank, then step is added in warming while stirring(3)In crushed pumpkin, constant volume stir 10-15 minutes;
(5)Filling, sealed cans make can central temperature be maintained at 65 DEG C or more;
(6)Product enters retort infusion, is used after infusion and is originally water-cooled to 40-50 DEG C.
3. preparation method according to claim 2, it is characterised in that:120-123 DEG C of infusion temperature, time 40-45 minute.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510565181.7A CN105192526B (en) | 2015-09-08 | 2015-09-08 | A kind of hypoglycemia patient canned eight treasure porridge |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510565181.7A CN105192526B (en) | 2015-09-08 | 2015-09-08 | A kind of hypoglycemia patient canned eight treasure porridge |
Publications (2)
Publication Number | Publication Date |
---|---|
CN105192526A CN105192526A (en) | 2015-12-30 |
CN105192526B true CN105192526B (en) | 2018-11-02 |
Family
ID=54940799
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510565181.7A Active CN105192526B (en) | 2015-09-08 | 2015-09-08 | A kind of hypoglycemia patient canned eight treasure porridge |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105192526B (en) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106472641A (en) * | 2016-10-12 | 2017-03-08 | 糖友管家(北京)健康管理有限公司 | A kind of beef hamburger of the hypoglycemia production index and preparation method thereof |
CN107348442B (en) * | 2017-08-03 | 2019-10-25 | 福建省农业科学院农业工程技术研究所 | A kind of low GI value instant tremella custard of high dietary-fiber and its processing method |
SG11202006719PA (en) * | 2018-01-31 | 2020-08-28 | Nutrition Science Design Pte Ltd | Amorphous sugar composition |
CN109007569A (en) * | 2018-08-02 | 2018-12-18 | 同福集团股份有限公司 | A kind of low GI nutrition porridge and the preparation method and application thereof |
CN110292159A (en) * | 2019-06-28 | 2019-10-01 | 浙江大学 | A kind of slow digestion potato congee and preparation method thereof rich in Proanthocyanidins from Grape Seeds |
CN112293648A (en) * | 2020-10-26 | 2021-02-02 | 山西省农业科学院农产品加工研究所 | Low-glycemic quinoa eight-treasure porridge and preparation method thereof |
CN114052171A (en) * | 2021-11-19 | 2022-02-18 | 扬州亲亲食品有限公司 | Canned porridge and preparation method thereof |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101401643A (en) * | 2008-11-13 | 2009-04-08 | 杭州娃哈哈集团有限公司 | Norcholesterol health-care gruel |
CN101912090A (en) * | 2010-08-05 | 2010-12-15 | 杭州娃哈哈集团有限公司 | Highland barley health care porridge assisting for reducing blood fat and preparation method thereof |
CN102613487A (en) * | 2012-04-05 | 2012-08-01 | 中国食品发酵工业研究院 | Vigour-consolidating porridge with low glycemic index and preparation method thereof in factory production |
CN104323268A (en) * | 2006-09-19 | 2015-02-04 | 视界科技有限公司 | Extracts derived from sugar cane and a process for their manufacture |
CN104824515A (en) * | 2014-02-11 | 2015-08-12 | 丁北光 | Low-calorie low-sugar high-fiber high-nutrient dietary therapy composite diet for diabetic patients |
CN104872558A (en) * | 2015-06-05 | 2015-09-02 | 同福碗粥股份有限公司 | Low-GI (glycemic index) brewing porridge and preparing method thereof |
-
2015
- 2015-09-08 CN CN201510565181.7A patent/CN105192526B/en active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104323268A (en) * | 2006-09-19 | 2015-02-04 | 视界科技有限公司 | Extracts derived from sugar cane and a process for their manufacture |
CN101401643A (en) * | 2008-11-13 | 2009-04-08 | 杭州娃哈哈集团有限公司 | Norcholesterol health-care gruel |
CN101912090A (en) * | 2010-08-05 | 2010-12-15 | 杭州娃哈哈集团有限公司 | Highland barley health care porridge assisting for reducing blood fat and preparation method thereof |
CN102613487A (en) * | 2012-04-05 | 2012-08-01 | 中国食品发酵工业研究院 | Vigour-consolidating porridge with low glycemic index and preparation method thereof in factory production |
CN104824515A (en) * | 2014-02-11 | 2015-08-12 | 丁北光 | Low-calorie low-sugar high-fiber high-nutrient dietary therapy composite diet for diabetic patients |
CN104872558A (en) * | 2015-06-05 | 2015-09-02 | 同福碗粥股份有限公司 | Low-GI (glycemic index) brewing porridge and preparing method thereof |
Also Published As
Publication number | Publication date |
---|---|
CN105192526A (en) | 2015-12-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105192526B (en) | A kind of hypoglycemia patient canned eight treasure porridge | |
CN106819750A (en) | Hypoglycemic solid beverage of a kind of aided blood pressure-lowering and preparation method thereof | |
CN102356904B (en) | Composite pulp drink of sweet potatoes and yellow peaches and preparation method thereof | |
CN101480235B (en) | Low-sugar lichee jam and preparation method thereof | |
CN101564136B (en) | Flavored mashed sweet potato and processing method thereof | |
CN101889710B (en) | Method for preparing mashed purple sweet potato solid beverage | |
CN102422949B (en) | Hordeum vulgare L.var.nudum hook.f. health preservation tea drink and processing technology thereof | |
CN105273910A (en) | Dragon fruit peel fermenting beverage and preparation method thereof | |
CN106983055A (en) | Okra health drink and preparation method thereof | |
CN102860379B (en) | Buttered tea beverage and production method thereof | |
KR20180076676A (en) | Soy sauce manufacturing methode using green onion and pickled shrimp and fish | |
CN103610171B (en) | Kelp beverage and preparation method thereof | |
CN102630900A (en) | Purple potato powder and preparation method thereof | |
CN106962703A (en) | A kind of red date, fresh ginger air-free soda water and preparation method | |
CN103989039A (en) | Mesona chinensis benth jelly | |
CN102763730A (en) | Grain milk and making method thereof | |
CN102599571B (en) | Albizzia julibrissin fruit juice beverage, albizzia julibrissin fruit and orange compound juice beverage and preparation methods for albizzia julibrissin fruit juice beverage and albizzia julibrissin fruit and orange compound juice beverage | |
KR102326568B1 (en) | Method of making the oarts mkgeolli using oats with bran and buckwheat chaff | |
CN103815476A (en) | Processing and manufacturing method of pumpkin beverage | |
CN103960736A (en) | Lentinan beverage and preparation method thereof | |
CN105581203B (en) | A kind of bioanalysis imitates the preparation method of fresh squeezing purple sweet potato primary pulp drink | |
CN107475034A (en) | A kind of preparation method of shelf-stable Compound fruit wine | |
CN102318681B (en) | Sucrose-free vegetable protein beverage and manufacturing method thereof | |
CN105231119A (en) | Highland barley medicinal granules containing buttered tea and preparation method of highland barley medicinal granules | |
CN103976221B (en) | A kind of blueberry parfait and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |