CN113994993A - Low-GI edible composition containing mulberry leaf extract - Google Patents

Abstract

The invention provides a low-GI edible composition containing mulberry leaf extract and a preparation method thereof. The low GI edible composition has at least a two-layer structure; wherein layer 1 is a wrapper made of solid material containing wheat flour and water, but not containing folium Mori extract; layer 2 is a wrapper made of solid material containing wheat flour and water, and also contains folium Mori extract; layer 1 and layer 2 are held together in intimate contact. The present invention also provides dumplings, noodles and the like comprising the low GI edible composition.

Description

Low-GI edible composition containing mulberry leaf extract

Technical Field

The invention belongs to the field of health foods, and particularly relates to a low-GI edible composition containing a mulberry leaf extract.

Background

The Glycemic Index (GI), collectively referred to as the "glycemic index," is the ratio of the area under the glycemic time curve produced by a 50 gram carbohydrate-containing food causing an increase in blood glucose to the area under the glycemic time produced by a standard substance (typically glucose) multiplied by 100, which reflects the rate and ability of a food to increase blood glucose compared to glucose. Its value is from 1 to 100, the higher the value, the faster it raises the blood glucose; the glycemic index of pure glucose was 100. Foods with GI values of 100-70 are high GI foods, foods with GI values of 69-56 are medium GI foods, and foods with GI values less than or equal to 55 are low GI foods. The food with low GI value releases glucose slowly, the blood glucose peak value caused after entering blood is lower, namely the postprandial blood glucose response is smaller, and the insulin response caused is correspondingly reduced, so that the severe fluctuation of the postprandial blood glucose is avoided. Therefore, eating suitable low GI foods can prevent both hyperglycemia and hypoglycemia, thereby effectively smoothing blood glucose. In addition, foods with low GI values tend to produce a feeling of satiety, helping to reduce energy intake; while causing lower levels of insulin which promotes glycogen, fat and protein synthesis. Thus, consumption of low-GI foods can help the body reduce fat storage, burn fat, and reduce weight.

Wheat, rice and various products thereof, such as noodles, steamed bread, dumplings, cakes, rice flour and the like, are important food and energy sources for human beings. However, besides whole wheat flour and foods made from the whole wheat flour, edible products of white flour and rice belong to high GI foods, and are not suitable for people with diabetes (including gestational diabetes), impaired glucose tolerance and people who want to lose weight and control weight. Therefore, this group has a strong demand for low GI foods (edible compositions). In addition, studies have shown that eating low GI foods can also manage, ameliorate, or prevent more disease states, such as: cognitive ability, skin health, cancer risk, eye health, and polycystic ovary syndrome.

Mulberry leaf, dry leaf of Morus alba L of Moraceae, is cold in nature and sweet and bitter in taste, and has effects of dispelling pathogenic wind and heat, clearing lung-heat, moistening dryness, removing liver-heat and improving eyesight. Mulberry leaves were recorded in Shen nong Ben Cao Jing (Shen nong's herbal); the compendium of materia Medica records: "Mulberry leaf is a medicine for treating hand and foot yang brightness, and decoction is used as tea, and can relieve thirst, improve eyesight and grow hair. Modern researches show that mulberry leaves have the effect of regulating blood sugar level, and active substances for reducing blood sugar comprise polysaccharide components, flavonoid components, aminosugar components and amino acid components. Among them, aminosugar components represented by 1-Deoxynojirimycin (DNJ) have a definite activity of inhibiting alpha-glycosidase, and can reduce the rate of digestion of short-chain polysaccharides and disaccharides by alpha-glycosidase and lower the GI value of foods (1. Lown et al, Mulberry extract polysaccharides and polysaccharides in heterologous polysaccharides: results of a random amplified double-tablet carbohydrate controlled fractions [ J ]. PLOS ONE.2017, leaf 0172239; 2. Wawang et al,. Mulberry extract products of the carbohydrate extracts of food carbohydrate copolymers [ J ]. 2018,97:34 (11996)). In addition, the aminosaccharide component of mulberry leaves enables some undigested short chain carbohydrates to enter the ileum and large intestine, bringing a range of health benefits including: reducing caloric intake, stimulating satiety, lowering peak blood glucose levels, and reducing insulin stress secretion. Meanwhile, short-chain carbohydrates entering the intestinal tract become prebiotics, help the growth of probiotics and promote the health of the intestinal tract (similar to the action of soluble dietary fibers).

It has been shown in the prior art that mulberry leaves or mulberry leaf extract including amino sugar components such as DNJ are directly added to flour to obtain low GI food. For example, chinese patent application publication No. CN 111869707 a (published 2020, 11/3) discloses a low GI dietary cake product prepared from raw materials including oat flour, high-resistant rice starch, mung bean flour, lotus root starch, daisy, mulberry leaf, psyllium seed powder, resistant dextrin, linseed oil, refined beef tallow, maltitol, edible vegetable oil, fresh egg, edible corn starch, milk powder, edible salt and food additives.

However, amino sugar components of mulberry leaves represented by DNJ have very good water solubility, and if they are directly added to flour or rice flour to prepare foods to be cooked in water, such as dumplings, ravioli, noodles, rice flour, etc., amino sugar components are lost by dissolution. This not only results in a waste of active ingredients, but also fails to effectively lower the GI value of such foods, and fails to achieve control of blood glucose in the population consuming the food. Therefore, baking-type and water-resistant steamed foods such as bread, steamed bread, cake, biscuit, etc. to which DNJ or a mulberry leaf extract is added are common in the prior art.

Disclosure of Invention

In order to overcome the disadvantages of the prior art, the present invention provides a low GI edible composition containing mulberry leaf extract suitable for cooking in water, thereby enriching staple food choices for diabetic patients, people with impaired glucose tolerance, etc., and people pursuing health.

In the present specification, the "low GI edible composition" means that the GI value of the "low GI edible composition" is lower than that of an edible composition of the same quality which does not contain the mulberry leaf extract. As mentioned above, the mulberry leaf extract, particularly the mulberry leaf extract containing aminosugar components represented by DNJ, is obtained by

Can inhibit alpha-glycosidase, reduce short chain carbohydrate to be decomposed into monosaccharide such as glucose, and reduce GI value of food. Thus, edible compositions containing mulberry leaf extract are low GI.

In order to achieve the technical effects, the invention adopts the following technical scheme:

a low GI edible composition containing mulberry leaf extract has at least two layers; wherein layer 1 is a wrapper made of solid material containing wheat flour and water, but not containing folium Mori extract; layer 2 is a wrapper made of solid material containing wheat flour and water, and also contains folium Mori extract; layer 1 and layer 2 are held together in intimate contact.

The present invention also provides another low GI edible composition containing mulberry leaf extract, having a three-layer structure, layer 1 and layer 3 being wrappers made of solid containing wheat flour and water, but not containing mulberry leaf extract; layer 2 is a wrapper made of solid material containing wheat flour and water, and also contains folium Mori extract; the layer 1, the layer 2 and the layer 3 are closely adhered together in sequence.

Preferably, in the low GI edible composition containing mulberry leaf extract provided by the invention, in the layer 2, the content of the mulberry leaf extract is 0.1-8% by mass and the content of DNJ is 0.001-0.08% by mass based on the mass of the solid matter.

More preferably, in the layer 2, the content of the mulberry leaf extract is 0.2-4% by mass and the content of DNJ is 0.002-0.04% by mass based on the mass of the solid matter.

Most preferably, in the layer 2, the mulberry leaf extract accounts for 0.75-2% by mass and the DNJ accounts for 0.0075-0.02% by mass based on the mass of the solid.

Preferably, the mulberry leaf extract is an extract obtained by extracting mulberry leaves with water or ethanol, and optionally further refining, wherein the DNJ content is 0.2-10% by mass, preferably 0.5-6% by mass, and particularly preferably 0.7-1.5% by mass.

The mulberry leaf extract can be obtained from commercial sources, such as those produced by Bozhong Shengjing pharmaceutical technology (Beijing) Co., Ltd

The DNJ content was about 1.0%.

Preferably, the low GI edible composition containing mulberry leaf extract has a thickness of more than 0.5 mm.

Preferably, the layers 1, 2 and 3, the solid matter comprises wheat flour, and may each independently comprise one or more selected from wheat bran, buckwheat flour, wheat gluten, oat flour, rice flour, mung bean flour, soybean flour, black bean flour, kidney bean flour, egg, duck egg, salt, vegetable juice, vegetable puree and dehydrated vegetable powder.

The invention also provides a preparation method of the low GI edible composition containing the mulberry leaf extract, which comprises the following steps:

I. respectively mixing the raw materials of each layer, kneading the mixture to prepare dough of each layer;

II, curing the dough;

III, respectively rolling the cooked dough into flour belts;

and IV, superposing and arranging flour tapes according to the structure of the low GI edible composition, compositely rolling the flour tapes into a layer of flour tapes, repeatedly rolling the flour tapes to ensure that the flour tapes gradually reach the specified thickness, cutting the flour tapes into the required shape, and drying or not.

As a preferred embodiment, the low GI edible composition containing the mulberry leaf extract is dumpling wrappers, has the thickness of 2-3 mm, and at least comprises the layer 1 and the layer 2, and can also comprise the layer 3.

Therefore, the invention provides a low-GI dumpling, which comprises the dumpling wrapper and stuffing, wherein the dumpling wrapper wraps the stuffing.

When the dumpling wrapper only has the layer 1 and the layer 2, the layer 1 is arranged on the outermost layer of the dumpling, and the layer 2 is directly contacted with the filling.

Preferably, the low GI dumplings are selected from the group consisting of boiled dumplings, steamed dumplings and fried dumplings.

In another preferred embodiment, the low GI edible composition containing the mulberry leaf extract is wonton wrappers, the thickness of the wonton wrappers is 1-1.5 mm, and the low GI edible composition has the three-layer structure.

Therefore, the low GI wonton provided by the invention comprises the wonton wrapper and the stuffing wrapped by the wonton wrapper.

As a preferred embodiment, the above low GI edible composition containing the mulberry leaf extract is noodles, having the three-layered structure.

Preferably, the noodles are selected from the group consisting of fine dried noodles, fresh wet noodles, udon noodles, instant noodles and macaroni.

In the specification, the ethanol refers to ethanol water solution with volume percentage concentration less than or equal to 100%.

The "fine dried noodles" are dry noodles produced by using wheat flour as a main raw material and adopting the processes of kneading, curing, rolling, slitting, hanging drying, cutting, packaging and the like. The noodles are dried, and the water content is generally lower than 14.5%.

The fresh wet noodles are produced by using wheat flour as a main raw material and adopting the processes of kneading, curing, rolling, slitting, cutting, packaging and the like, and the water content is generally 20-25%.

The wet noodles are raw noodles with the water content of about 30 percent and the quality guarantee period is short, and are generally sold on the spot.

By the technical scheme provided by the invention, the loss of the mulberry leaf extract from food in the water cooking process can be obviously reduced.

Drawings

The present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a schematic diagram of the structure of a low GI edible composition comprising mulberry leaf extract according to the present invention,

in the figure:

1. a layer 1; 2. a layer 2; 3. layer 3.

The low GI edible composition containing the mulberry leaf extract of the present invention shown in fig. 1A has a two-layer structure, i.e., layer 1 and layer 2, wherein layer 1 does not contain the mulberry leaf extract and layer 2 contains the mulberry leaf extract. The low GI edible composition containing the mulberry leaf extract of the present invention shown in fig. 1B has a three-layer structure of layer 1, layer 2 and layer 3, wherein layer 1 and layer 3 do not contain the mulberry leaf extract, layer 2 contains the mulberry leaf extract, and layer 2 is located between layer 1 and layer 3.

FIG. 2 is a graph of the preparation of example 1

The process of double-layer dumpling. In the figure, 2A shows the inner skin dough and the outer skin dough stacked together; 2B shows a prepared two-layer thin wrapper comprising

The dough cover is on the upper part; 2C and 2D show double-skinned dumplings that were made and cooked.

FIG. 3 is a photograph of a film prepared in example 2 and containing

Filling the noodles. Wherein 3A is prepared sandwich wet noodle with darker middle layer

And 3B is the cooked sandwich noodles.

FIG. 4 is a photograph of a film prepared in example 2 and containing

Single layer noodles. Wherein 4A is prepared wet noodles with light brown yellow color; 4B is the cooked noodles.

The photograph of fig. 5 shows two samples to be tested prepared in example 2. Wherein, the sample to be measured after boiling the sandwich noodles is on the right side, and the color is milk white; the left side is a sample to be tested which is boiled with a single layer of noodles, and the color is light brown yellow.

Detailed Description

The invention is illustrated below with reference to specific examples. It will be understood by those skilled in the art that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention in any way.

The experimental procedures in the following examples are conventional unless otherwise specified. The raw materials and reagent materials used in the following examples are all commercially available products unless otherwise specified. Wherein, the purchase condition of part raw materials is as follows:

and (3) mulberry leaf extract:

provided by the Bozhong Shengjing pharmaceutical technology (Beijing) Co., Ltd., lot number: ML20190720, DNJ content 1.0%;

1-Deoxynojirimycin (DNJ): nature Standard, lot No. ST07480120MG, purity greater than 98%;

flour:

multipurpose wheat flour, beijing guchi food ltd.

Example 1 contains

Preliminary trial production of low GI boiled dumplings

1. Preparation of boiled dumplings

1.1 dumpling with double layer wrapper (dumpling A)

Preparation of outer skin dough: taking 155g of flour and 80ml of water, mixing, kneading into dough, standing and leavening (curing) for 30 minutes; taking 90g of the dough, and dividing the 90g of the dough into 20 small dough to obtain outer-layer dough;

preparing dough of the inner skin: taking 155g of flour, namely taking 155g of flour,

2.3g and 80ml of water, mixing

Dissolving in water, mixing with flour, kneading into dough, standing for proofing (aging) for 30 min; taking 90g of the dough, and dividing the 90g of the dough into 20 small dough to obtain inner-layer leather dough;

preparing a double-layer skin: stacking the inner-layer leather dough and the outer-layer leather dough one by one, flattening and rolling the dough to obtain a nearly circular thin leather with the thickness of about 2-3 mm, namely obtaining 20 double-layer leather;

the double skin is schematically shown in fig. 1A, wherein the outer skin is layer 1 and the inner skin is layer 2.

Preparing double-layer dumpling: 10g of pork stuffing is put on the inner skin of the double-skin to prepare 20 dumplings.

The photograph of fig. 2 shows the above process.

1.2 dumplings with single layer wrapper (boiled dumplings B)

Preparing a single-layer skin: taking 155g of flour, namely taking 155g of flour,

2.3g and 80ml of water, dissolving the moraxel in the water, mixing with flour, kneading into dough, and standing for proofing (curing) for 30 minutes; taking 180g of the dough, uniformly dividing the dough into 20 small dough pieces, flattening and rolling the dough pieces to obtain a nearly circular thin dough piece with the thickness of about 2-3, and obtaining 20 single-layer dough pieces. 10g of pork stuffing is put on the single-layer wrapper to prepare 20 dumplings.

2. Testing

Respectively boiling dumplings A and B with 750ml of water, fishing out, concentrating the soup to about 300ml, and bottling to obtain a sample to be detected. The sample to be detected obtained by boiling the dumpling A is milk white, and the sample to be detected obtained by boiling the dumpling B is light brown yellow.

Preparation of a test solution: the two samples to be tested are respectively treated as follows: concentrating to 100ml, precipitating with 280ml of 95% ethanol (to 70% ethanol content), centrifuging for 10 min (4000r/min), collecting supernatant, washing precipitate with 70% ethanol, centrifuging, mixing the supernatant with the washing solution, recovering ethanol under reduced pressure, and diluting the residue with water to 50 ml; 25ml of pretreated 001 × 7 resin (resin volume 1.5m) was weighed, washed with water (6 times resin volume), the water wash was discarded, 0.5N ammonia water was eluted (10 times resin volume), the eluate was collected and placed in a volatilization dish, the solvent was evaporated off in a water bath, and the residue was purified by a column chromatography using 1: dissolving in 1(v/v) acetonitrile-water, transferring to 10ml volumetric flask, adding acetonitrile-water (1:1) to scale, shaking, filtering with 0.45 μm microporous membrane, and collecting filtrate.

Preparation of a reference solution: weighing a proper amount of DNJ reference substances, precisely weighing and placing in a volumetric flask. Acetonitrile-water (containing 6.5mmol of ammonium acetate) was added to prepare a solution containing 0.1mg of DNJ per 1ml, thereby obtaining the final product.

Chromatographic conditions are as follows:

high performance chromatograph: waters 600 Controller, Waters 717 plus Autosampler, Waters 2420 ELS Detector, Empower data processing System;

a chromatographic column:

Asahipak NH2P-50 4E(4.6mm ID*250mmL)；

column temperature: 40 ℃;

mobile phase: acetonitrile-water (84: 16; containing 6.5mM ammonium acetate);

flow rate: 1.0 mL/min;

evaporation light diffuser: drift tube temperature 50 ℃, atomizer temperature: 60%, gain value: 200, nitrogen flow rate: 25 psi.

The determination method comprises the following steps: precisely measuring the reference substance solution 5.0 μ l, 10 μ l and 20 μ l, injecting into chromatograph, measuring, and establishing regression equation; precisely measuring 10 μ l and 20 μ l of the sample solution, injecting into chromatograph, measuring, and substituting into regression equation.

And (4) calculating a result:

concentration of the control solution: 0.0998mg/ml, the results are shown in Table 1.

TABLE 1 test results of control solutions

Sample volume (μ l)	Sample volume (ug)	Peak area
			5	0.499	52850
10	0.998	132042
			20	1.996	370631

The regression equation: Y-1.405X +5.1388 (R-0.9997)

The results of the test solutions are shown in Table 2.

TABLE 2 measurement results of each sample solution

And (3) analyzing a detection result:

(1) although the sample size was twice that of the soup of boiled dumpling B, DNJ was not detected in the soup of boiled dumpling a. Therefore, DNJ is remained in the inner layer of the dumpling and is not lost.

(2) The total DNJ content detected in the soup of boiled dumpling B was 1.454mg, and the theoretical DNJ content calculated from the added mulberry leaf extract was 17.6mg, so 8.26% of DNJ was boiled. Considering the inevitable loss of the preparation steps of the test solution such as alcohol precipitation, resin column chromatography and the like, it can be reasonably inferred that the actual loss of DNJ is more.

3. Taste testing

In addition, the product does not contain any

The boiled dumplings (boiled dumplings D) were tasted by 5 testers simultaneously with dumplings A and B, and each tester tasted 2 dumplings respectively and

aqueous solution (mass percent concentration 1.5%). With the taste of the dumplings D as 0 point and the taste of the aqueous solution of sanduoan as 5 points, the dumplings A, B and C were scored one by one according to 0, 1, 2, 3, 4 and 5 points, and the average value was calculated. The results are shown in Table 3.

Table 3 taste test results

Sample (I)	Tester 1	Tester 2	Tester 3	Tester 4	Tester 5	Mean score
							Dumplings A	0.5	0	0.5	1.5	0	0.5
Boiled dumplings B	0.5	0.5	0	1.5	0.5	0.6

And (4) conclusion:

the boiled dumpling A has good taste and is not added

The dumpling D produced was not clearly different.

In summary, this example demonstrates the invention as provided herein

The dumpling wrappers and the dumplings prepared from the same can solve the problem that active ingredients of mulberry leaves are lost from the wrappers in the dumpling boiling process; and has no obvious influence on the mouthfeel of the dumplings.

Example 2 contains

Preliminary trial production of Low GI noodles (fresh noodles)

1. Preparing the noodles:

1.1 preparation of the sandwich noodles dough skin preparation: taking 100g of flour and about 50ml of water, mixing, kneading into dough, standing for proofing (curing) for 30 minutes to obtain dough for later use.

Preparing a dough core: taking 50g of flour,

2.25g and about 25ml of water, and mixing

Adding water, mixing with flour, kneading into dough, standing for standing and standing for proofing (aging) to obtain dough with dough core.

Preparing the noodles: dividing the dough into two parts, and making into two round cakes a1 and a 2; taking the dough to prepare a round cake b; and (3) placing the flour cake b between flour cakes a1 and a2, making into thin flour skin with the thickness of about 3mm, and cutting into strips with the width of about 0.5cm to obtain the product (the theoretical addition amount of DNJ is calculated to be 22.5mg according to the addition amount of the santoprene and the DNJ content of the batch of products).

The structure of the sandwich noodles is schematically shown in fig. 1B, wherein the wrapper is layer 1 and layer 3, and the center of the noodle is layer 2. FIG. 4A shows the sandwich noodles, which have a darker middle layer

1.2 monolayer noodles:

taking 150g of flour,

2.25g and 75ml of water, mixing

Adding water, mixing with flour, kneading into dough, standing, and standing for proofing (aging); then, thin wrappers with the thickness of about 3mm are prepared and cut into strips with the width of about 0.5cm, and the product is obtained (the DNJ theoretical addition amount is 22.5mg calculated according to the addition amount of the Santuoan and the DNJ content of the batch of products).

2. Measurement of

And respectively boiling 1000ml of water, adding the noodles, boiling for about 5 minutes, taking out, concentrating the soup to about 500ml, and bottling to obtain the sample to be detected. The photographs of the two samples to be tested are shown in FIG. 5. In the photo, the sample to be measured after the sandwich noodles are boiled is arranged on the right side, and the color is milky white; the left side is a sample to be tested which is boiled with a single layer of noodles, and the color is light brown yellow.

Preparation of a test solution: the procedure of "preparation of test solution" in the section "2. determination" of example 1 was essentially the same except that the sample to be tested was concentrated to about 250ml before adding 95% ethanol.

Preparation of control solutions: the "preparation of control solution" under the "2. measurement" section of example 1 was repeated.

The determination method comprises the following steps: the term "assay" under "2. assay" in example 1 was used.

And (4) calculating a result:

concentration of the control solution: 0.1096mg/ml, the results are shown in Table 4.

TABLE 4 test results of control solutions

Sample volume (μ l)	Sample volume (ug)	Peak area
			5	0.548	48457
5	0.548	48310
			10	1.096	149935
10	1.096	150713
			20	2.192	399385
20	2.192	407883

The regression equation: Y-1.5302X +5.095 (R-0.9997)

The results of the test solutions are shown in Table 5.

TABLE 5 test results of the test solutions

The results of the above table show:

(1) the DNJ breakage rate of the sandwich noodles is small. Therefore, the sandwich noodles can reduce the loss of effective components.

(2) The measured breakage rate of the single-layer noodles DNJ was approximately 4 times that of the sandwich noodles. Therefore, will

The flour is added to directly prepare the noodles, and more effective components are lost in the water boiling process.

After tasting, the taste of the sandwich noodles is not obviously different from that of the noodles made of common flour.

Claims (12)

1. A low GI edible composition containing mulberry leaf extract has at least two layers; wherein layer 1 is a wrapper made of solid material containing wheat flour and water, but not containing folium Mori extract; layer 2 is a wrapper made of solid material containing wheat flour and water, and also contains folium Mori extract; layer 1 and layer 2 are held together in intimate contact.

2. A low GI edible composition containing mulberry leaf extract has a three-layer structure, layer 1 and layer 3 are flour skins made of wheat flour solid and water, but no mulberry leaf extract; layer 2 is a wrapper made of solid material containing wheat flour and water, and also contains folium Mori extract; the layer 1, the layer 2 and the layer 3 are closely adhered together in sequence.

3. The low GI edible composition according to claim 1 or 2, wherein in the layer 2, the mulberry leaf extract is contained in an amount of 0.1% to 8% by mass and DNJ is contained in an amount of 0.001% to 0.08% by mass, based on the mass of the solid matter;

preferably, in the layer 2, the content of the mulberry leaf extract is 0.2-4% by mass and the content of DNJ is 0.002-0.04% by mass based on the mass of the solid matter;

most preferably, in the layer 2, the mulberry leaf extract accounts for 0.75-2% by mass and the DNJ accounts for 0.0075-0.002% by mass based on the mass of the solid.

4. The low GI edible composition according to any one of claims 1 to 3, wherein the mulberry leaf extract is an extract of mulberry leaves extracted with water or ethanol, with or without further refining, wherein the DNJ is present in an amount of 0.2-10% by mass, preferably 0.5-6% by mass, particularly preferably 0.7-1.5% by mass.

5. The low GI edible composition according to any one of claims 1 to 4, wherein the low GI edible composition comprising mulberry leaf extract is greater than 0.5mm thick.

6. The low GI edible composition of any of claims 1-5, wherein in layers 1, 2 and 3, the solids comprise wheat flour and may each independently comprise one or more selected from wheat bran, buckwheat flour, wheat gluten, oat flour, rice flour, mung bean flour, soy bean flour, black bean flour, kidney bean flour, eggs, duck eggs, salt, vegetable juice, vegetable puree and dehydrated vegetable powder.

7. The method of preparing a low GI edible composition of any one of claims 1 to 6, comprising the steps of:

I. respectively mixing the raw materials of each layer, kneading the mixture to prepare dough of each layer;

II, curing the dough;

III, respectively rolling the cooked dough into flour belts;

and IV, superposing and arranging flour tapes according to the structure of the low GI edible composition, compositely rolling the flour tapes into a layer of flour tapes, repeatedly rolling the flour tapes to ensure that the flour tapes gradually reach the specified thickness, cutting the flour tapes into the required shape, and drying or not.

8. The low GI edible composition according to any one of claims 1 to 6, or the low GI edible composition prepared by the preparation method according to claim 7, wherein the low GI edible composition is dumpling wrapper having a thickness of 2 to 3mm, and comprises at least the layer 1 and the layer 2, and further comprises a layer 3.

9. A low GI dumpling comprising the dumpling wrapper of claim 8 and a filling wrapped with said dumpling wrapper;

preferably, the low GI dumplings are selected from the group consisting of boiled dumplings, steamed dumplings and fried dumplings.

10. The low GI edible composition according to any one of claims 1 to 6, or the low GI edible composition prepared by the preparation method according to claim 7, wherein the low GI edible composition is a wonton wrapper having a thickness of 1 to 1.5mm and the three-layer structure.

11. A low GI ravioli comprising the ravioli wrapper of claim 10 and a filling wrapped with the ravioli wrapper.

12. The low GI edible composition according to any one of claims 1 to 6, or prepared according to the preparation method of claim 7, wherein the low GI edible composition is a noodle having the three-layer structure;

preferably, the noodles are selected from the group consisting of fine dried noodles, fresh wet noodles, udon noodles, instant noodles and macaroni.

Images