CN110150558A - 一种低升糖指数组合物、含有其的富纤/高纤面制品及面制品的制备方法 - Google Patents
一种低升糖指数组合物、含有其的富纤/高纤面制品及面制品的制备方法 Download PDFInfo
- Publication number
- CN110150558A CN110150558A CN201910503337.7A CN201910503337A CN110150558A CN 110150558 A CN110150558 A CN 110150558A CN 201910503337 A CN201910503337 A CN 201910503337A CN 110150558 A CN110150558 A CN 110150558A
- Authority
- CN
- China
- Prior art keywords
- flour product
- fine
- glycemic index
- parts
- low glycemic
- 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.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 100
- 230000002641 glycemic effect Effects 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000203 mixture Substances 0.000 title claims abstract description 19
- 229920001221 xylan Polymers 0.000 claims abstract description 35
- 150000004823 xylans Chemical class 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 21
- 229920002752 Konjac Polymers 0.000 claims abstract description 20
- 235000012149 noodles Nutrition 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 230000007246 mechanism Effects 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 5
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 4
- 229940072056 alginate Drugs 0.000 claims description 4
- 235000010443 alginic acid Nutrition 0.000 claims description 4
- 229920000615 alginic acid Polymers 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 108010068370 Glutens Proteins 0.000 claims description 2
- 238000007796 conventional method Methods 0.000 claims description 2
- 235000021312 gluten Nutrition 0.000 claims description 2
- 235000008446 instant noodles Nutrition 0.000 claims description 2
- 235000010408 potassium alginate Nutrition 0.000 claims description 2
- 239000000737 potassium alginate Substances 0.000 claims description 2
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 9
- 235000005911 diet Nutrition 0.000 abstract description 7
- 235000004251 balanced diet Nutrition 0.000 abstract description 4
- 230000000378 dietary effect Effects 0.000 abstract description 3
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 230000001151 other effect Effects 0.000 abstract description 3
- 230000036186 satiety Effects 0.000 abstract description 3
- 235000019627 satiety Nutrition 0.000 abstract description 3
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 80
- 239000008280 blood Substances 0.000 description 42
- 210000004369 blood Anatomy 0.000 description 42
- 235000013305 food Nutrition 0.000 description 34
- 239000008103 glucose Substances 0.000 description 34
- 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 33
- 241000699666 Mus <mouse, genus> Species 0.000 description 12
- 150000001720 carbohydrates Chemical class 0.000 description 11
- 235000014633 carbohydrates Nutrition 0.000 description 11
- 235000013325 dietary fiber Nutrition 0.000 description 11
- 230000000291 postprandial effect Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 230000004044 response Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920002488 Hemicellulose Polymers 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000010339 dilation Effects 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 150000004804 polysaccharides Chemical class 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000009711 regulatory function Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000021391 short chain fatty acids Nutrition 0.000 description 2
- 150000004666 short chain fatty acids Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- 238000011746 C57BL/6J (JAX™ mouse strain) Methods 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000581650 Ivesia Species 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical class [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 235000008085 high protein diet Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000027866 inflammatory disease Diseases 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical group 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000004043 responsiveness Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
项目 | 满分 | 实施例2 | 对照例4 | 对比例1 |
色泽 | 10 | 9.5 | 9.5 | 9 |
外观 | 25 | 24 | 23 | 21 |
适口性 | 25 | 22 | 21 | 20 |
韧性 | 25 | 24 | 24 | 20 |
光滑性 | 15 | 13 | 14 | 10 |
总分 | 100 | 92.5 | 91.5 | 80 |
Claims (8)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910503337.7A CN110150558A (zh) | 2019-06-11 | 2019-06-11 | 一种低升糖指数组合物、含有其的富纤/高纤面制品及面制品的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910503337.7A CN110150558A (zh) | 2019-06-11 | 2019-06-11 | 一种低升糖指数组合物、含有其的富纤/高纤面制品及面制品的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110150558A true CN110150558A (zh) | 2019-08-23 |
Family
ID=67628224
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910503337.7A Pending CN110150558A (zh) | 2019-06-11 | 2019-06-11 | 一种低升糖指数组合物、含有其的富纤/高纤面制品及面制品的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110150558A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112314856A (zh) * | 2020-11-23 | 2021-02-05 | 黄锋 | 一种高膳食纤维低升糖指数的面食 |
CN113287713A (zh) * | 2021-05-27 | 2021-08-24 | 唐传生物科技(厦门)有限公司 | 一种仿生高纤复合面粉原料及用途 |
CN115918842A (zh) * | 2021-11-10 | 2023-04-07 | 江南大学 | 一种低升糖植物基食品的加工方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104366504A (zh) * | 2014-12-05 | 2015-02-25 | 无限极(中国)有限公司 | 一种组合物、用途、面粉及其制备方法、面条 |
CN108359026A (zh) * | 2018-05-11 | 2018-08-03 | 桂林纤元生物技术有限公司 | 一种水不溶性木聚糖的制备方法及其用途 |
CN108720030A (zh) * | 2018-05-11 | 2018-11-02 | 广西壮族自治区中国科学院广西植物研究所 | 一种靶向改善代谢综合征的膳食纤维组合物 |
CN109527396A (zh) * | 2018-11-13 | 2019-03-29 | 玛士撒拉(上海)医疗科技有限公司 | 一种适用于糖尿病患者的低gi代餐棒及其制备方法和应用 |
-
2019
- 2019-06-11 CN CN201910503337.7A patent/CN110150558A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104366504A (zh) * | 2014-12-05 | 2015-02-25 | 无限极(中国)有限公司 | 一种组合物、用途、面粉及其制备方法、面条 |
CN108359026A (zh) * | 2018-05-11 | 2018-08-03 | 桂林纤元生物技术有限公司 | 一种水不溶性木聚糖的制备方法及其用途 |
CN108720030A (zh) * | 2018-05-11 | 2018-11-02 | 广西壮族自治区中国科学院广西植物研究所 | 一种靶向改善代谢综合征的膳食纤维组合物 |
CN109527396A (zh) * | 2018-11-13 | 2019-03-29 | 玛士撒拉(上海)医疗科技有限公司 | 一种适用于糖尿病患者的低gi代餐棒及其制备方法和应用 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112314856A (zh) * | 2020-11-23 | 2021-02-05 | 黄锋 | 一种高膳食纤维低升糖指数的面食 |
CN113287713A (zh) * | 2021-05-27 | 2021-08-24 | 唐传生物科技(厦门)有限公司 | 一种仿生高纤复合面粉原料及用途 |
CN115918842A (zh) * | 2021-11-10 | 2023-04-07 | 江南大学 | 一种低升糖植物基食品的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Alam et al. | Development of fiber enriched herbal biscuits: a preliminary study on sensory evaluation and chemical composition | |
CN110150558A (zh) | 一种低升糖指数组合物、含有其的富纤/高纤面制品及面制品的制备方法 | |
CN105212228A (zh) | 一种低血糖生成指数营养粉 | |
CN106858317A (zh) | 一种低gi面条及其制备方法 | |
CN101564162A (zh) | 一种糖尿病人专用的保健主食面粉及其制备方法 | |
CN104920970B (zh) | 适于糖尿病并发症患者食用面条的制作方法 | |
CN110122755A (zh) | 一种低升糖指数富纤/高纤米制品 | |
CN102119774A (zh) | 一种适用于ⅱ型糖尿病患者的保健食品 | |
CN101940276A (zh) | 一种有助于控制血糖生成的食品 | |
CN104799163B (zh) | 一种含膨化高粱全谷物预混饺子粉及其制备方法 | |
KR100332354B1 (ko) | 해산물 껍질로부터 분리정제한 식이섬유와 분리정제방법 및 이를 첨가한 기능성 식품의 제조 | |
Lanzerstorfer et al. | Effects of various commercial whole-grain breads on postprandial blood glucose response and glycemic index in healthy subjects | |
Azkia et al. | The nutritional and functional properties of noodles prepared from sorghum, mung bean and sago flours | |
CN111213690A (zh) | 一种低gi鹰嘴豆淀粉面包的配方及其制备方法 | |
Kabylda et al. | DEVELOPMENT OF GLUTEN-FREE PASTA PRODUCTS BASED ON MULTIVARIATE ANALYSIS. | |
CN101766281A (zh) | 一种具有良好口感的抗性淀粉米线 | |
CN112262956A (zh) | 一种慢消化、低血糖生成指数的食品及其制备方法 | |
CN116098264A (zh) | 低血糖生成指数的高营养的莱茵衣藻组合物及其应用 | |
CN109997894A (zh) | 一种低血糖指数蓝莓米麸司康饼及其制备方法和应用 | |
US20110268836A1 (en) | Food compositions | |
TWI706729B (zh) | 低升糖指數之米製品及其製造方法 | |
TWI711388B (zh) | 低升糖指數之高纖組合麵製品及其製備方法 | |
CN117502600B (zh) | 一种冲泡即食型大米粉制品组合物及其制备方法和应用 | |
CN115590150B (zh) | 一种慢糖低gi苦荞挂面及其制备方法 | |
Tanabe et al. | Suppressive effect of doughnuts baked with barley bran obtained by a novel milling method on postprandial blood glucose and insulin levels |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20230531 Address after: 3rd floor, No.10-1 Xinyuan South Road, Haicang District, Xiamen City, Fujian Province, 361000 Applicant after: Gu Chuangxin Biotechnology (Xiamen) Co.,Ltd. Applicant after: YIJIA YUANPIN INDUSTRIAL (XIAMEN) Co.,Ltd. Address before: Room 2102, Qixing No.1 building, No.1 Qixing West Road, Siming District, Xiamen City, Fujian Province, 361000 Applicant before: YIJIA YUANPIN INDUSTRIAL (XIAMEN) Co.,Ltd. Applicant before: THOMSON BIOTECH |
|
TA01 | Transfer of patent application right |