CN115137037A - Sugar-free food - Google Patents

Sugar-free food Download PDF

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Publication number
CN115137037A
CN115137037A CN202110348865.7A CN202110348865A CN115137037A CN 115137037 A CN115137037 A CN 115137037A CN 202110348865 A CN202110348865 A CN 202110348865A CN 115137037 A CN115137037 A CN 115137037A
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China
Prior art keywords
sodium
fatty acid
sugar
flour
cereal powder
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CN202110348865.7A
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Chinese (zh)
Inventor
吴佩瑾
吴籽豫
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Individual
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Priority to CN202110348865.7A priority Critical patent/CN115137037A/en
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    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • 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

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention relates to a sugar-free food which is prepared from the following raw materials: coarse cereal powder, konjac flour, sodium polyacrylate, sodium carbonate, potassium carbonate, sodium monoglyceride fatty acid, sodium diglyceride fatty acid, xanthan gum and sodium alginate. The sugar-free food obtained by the invention has low sugar content, reaches the national sugar-free food standard, and has good taste and beautiful appearance; is suitable for people with diabetes.

Description

Sugar-free food
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a sugar-free food.
Background
From a scientific point of view, absolutely sugar-free foods do not exist, and food crops other than rice, minor cereals and wheat are generally called minor cereals. Mainly comprises the following steps: sorghum, corn, millet, buckwheat (buckwheat and tartary buckwheat), oat (naked oats), barley, broom corn millet, broomcorn millet, coix seed and the like.
The coarse cereals contain rich nutrients. For example, oats are rich in protein; the millet is rich in tryptophan and carotene; the beans are rich in high-quality protein; sorghum is rich in fatty acids and iron; the potato contains carotene and vitamin C. In addition, the coarse food grain also has the efficacy of losing weight. For example, corn also contains a large amount of magnesium, which can enhance intestinal peristalsis and promote the excretion of body wastes, and is very beneficial to weight reduction. Coarse grains are beneficial to diabetes, and the coarse grains are used for replacing part of fine grains to help diabetic patients to control blood sugar.
The coarse cereals can be used for preventing febrile diseases such as common cold, dysentery, hepatitis, diabetes, cancer, nephritis, rheumatism, chronic tracheitis, hypertension, etc. The coarse cereals can be used for preventing and treating cardiovascular and cerebrovascular diseases. The coarse food grain can promote cholesterol to be discharged out of body, and can be used for preventing and adjunctively treating diseases such as hypertension and atherosclerosis. The coarse cereals have effects of preventing and treating diabetes. The coarse cereals also contain starch, but the coarse cereals cannot cause the increase of blood sugar, because the coarse cell walls are not easy to be damaged by human bodies. The coarse cereals have the effect of treating constipation. The tissues of the coarse cereals contain more dietary cellulose, and the dietary cellulose can promote intestinal peristalsis, shorten the retention time of excrement in the intestines and smooth excrement through the metabolism effect.
The sugar content of the food is less than 0.5g/100g (solid) or 100mL (liquid), i.e. it can be labeled "sugarless food". The sugar content of corn is generally 73.2%, the sugar content of buckwheat flour is 72.2%, and although the sugar content is lower than that of rice, glutinous rice, wheat and the like, the sugar content of the coarse cereals is still high.
For this reason, this patent is filed.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a sugar-free food which is low in sugar content and good in taste.
The invention aims to provide a sugar-free food.
A sugarless food product according to a particular embodiment of the invention, made from raw materials comprising: coarse cereal powder, konjac flour, sodium polyacrylate, sodium carbonate, potassium carbonate, sodium monoglyceride fatty acid, sodium diglyceride fatty acid, xanthan gum and sodium alginate.
According to the sugar-free food of the embodiment of the invention, further, the coarse cereal powder is corn flour.
The sugar-free food according to the embodiment of the present invention is further prepared from the following raw materials in parts by weight: 97-101 parts of corn flour, 0.4-0.6 part of konjac flour, 0.04-0.006 part of sodium polyacrylate, 0.04-0.06 part of sodium carbonate, 0.04-0.06 part of potassium carbonate, 0.04-0.06 part of monoglyceride fatty acid sodium, 0.04-0.06 part of diglyceride fatty acid sodium, 0.10-0.20 part of xanthan gum, 0.02-0.03 part of sodium fulvate, 0.02-0.03 part of sodium metabisulfite, 0.02-0.03 part of sodium tripolyphosphate and 0.02-0.03 part of sodium hexametaphosphate.
The sugar-free food according to the embodiment of the present invention is further prepared from the following raw materials in parts by weight: 99 parts of corn flour, 0.5 part of konjac flour, 0.05 part of sodium polyacrylate, 0.05 part of sodium carbonate, 0.05 part of potassium carbonate, 0.05 part of monoglyceride fatty acid sodium, 0.05 part of diglyceride fatty acid sodium, 0.15 part of xanthan gum, 0.025 part of sodium montanate, 0.025 part of sodium metabisulfite, 0.025 part of sodium tripolyphosphate and 0.025 part of sodium hexametaphosphate.
According to the sugar-free food of the embodiment of the invention, further, the coarse cereal flour is buckwheat flour.
The sugarless food according to the embodiment of the present invention, further, is made of the following materials, wherein the materials comprise by weight: 98-100 parts of buckwheat flour, 0.4-0.6 part of konjac flour, 0.05-0.07 part of sodium polyacrylate, 0.03-0.05 part of sodium carbonate, 0.03-0.05 part of potassium carbonate, 0.03-0.05 part of monoglyceride fatty acid sodium, 0.03-0.05 part of diglycerol fatty acid sodium, 0.23-0.27 part of xanthan gum and 0.02-0.04 part of sodium alginate.
The sugar-free food according to the embodiment of the present invention is further prepared from the following raw materials in parts by weight: 99 parts of buckwheat flour, 0.5 part of konjac flour, 0.06 part of sodium polyacrylate, 0.04 part of sodium carbonate, 0.04 part of potassium carbonate, 0.04 part of monoglyceride fatty acid sodium, 0.04 part of diglyceride fatty acid sodium, 0.25 part of xanthan gum and 0.03 part of sodium alginate.
The sugar-free food is prepared by the following method:
(1) Removing impurities from coarse cereals, peeling, pulverizing into powder, adding adjuvants, stirring to mix well to form coarse cereal powder;
(2) Adding water into the coarse cereal powder obtained in the step (1), and uniformly stirring to form a coarse cereal powder aqueous solution, wherein the water content of the coarse cereal powder aqueous solution is 40-60%;
(3) And (3) desugaring the coarse cereal powder water solution obtained in the step (2), specifically comprising the following steps: and uniformly stirring the coarse cereal powder aqueous solution, heating and pressurizing to change raw starch in the coarse cereal powder into mature starch, avoiding gelatinization or puffing, then carrying out extrusion forming, and drying to obtain the sugar-free food.
Buckwheat contains rutin, which can reduce cholesterol in blood and protect blood vessel. Nipol people in the south of Himalayas have a great deal of buckwheat flour and tender stems and leaves of buckwheat, so local residents rarely suffer from hypertension.
The corn contains more linoleic acid, multiple vitamins, cellulose and multiple mineral substances, particularly contains abundant magnesium and selenium, and has comprehensive health care effect. The corn contains glutathione as one kind of life prolonging factor, and it can produce glutathione oxidase in the presence of selenium, and this component has the functions of resisting senility and delaying senility.
Compared with the prior art, the invention has the following beneficial effects:
(1) The sugar-free food obtained by the invention has low sugar content, reaches the national sugar-free food standard, and has good taste and beautiful appearance;
(2) The invention selects corn or buckwheat as main raw material, has low price, is processed into sugar-free food with low cost, and is suitable for people such as diabetics; the sugar-free food solves the problem of staple food for diabetics or people with high blood fat, high blood sugar and high blood fat, and ensures that the patients do not eat the sugar-free food without eating at ease and fat;
(3) The buckwheat processing process is simpler, and the method is more suitable for large-scale mechanical production;
(2) In the processing process of the sugar-free food obtained by the invention, the temperature of the coarse cereal powder aqueous solution is controlled to change raw starch in the coarse cereal powder aqueous solution into mature starch, and the raw starch is desugared, so that sugar in the material is decomposed under the action of ingredients and temperature, and the sugar content of less than 0.2 percent reaches the national sugar-free standard; the temperature is reduced to be below 100 ℃ before extrusion, gelatinization is avoided, and the condition that the product extruded by the corn mixed material through the die at the outlet of the extruder is not puffed to ensure that the product has beautiful appearance is ensured.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without making any creative effort, shall fall within the protection scope of the present invention.
In some more specific embodiments, the sugarless food product is made from materials comprising: coarse cereal powder, konjac flour, sodium polyacrylate, sodium carbonate, potassium carbonate, sodium monoglyceride fatty acid, sodium diglyceride fatty acid, xanthan gum and sodium alginate;
the raw materials of the buckwheat sugar-free food comprise 98-100g of buckwheat flour, 0.4-0.6g of konjac flour, 0.05-0.07g of sodium polyacrylate, 0.03-0.05g of sodium carbonate, 0.03-0.05g of potassium carbonate, 0.03-0.05g of monoglyceride sodium fatty acid, 0.03-0.05g of diglycerol sodium fatty acid, 0.23-0.27g of xanthan gum and 0.02-0.04g of sodium alginate;
the raw materials of the corn sugar-free food comprise 97-101g of corn flour, 0.4-0.6g of konjaku flour, 0.04-0.006g of sodium polyacrylate, 0.04-0.06g of sodium carbonate, 0.04-0.06g of potassium carbonate, 0.04-0.06g of monoglyceride fatty acid sodium, 0.04-0.06g of diglyceride fatty acid sodium, 0.10-0.20g of xanthan gum, 0.02-0.03g of sodium montanate, 0.02-0.03g of sodium metabisulfite, 0.02-0.03g of sodium tripolyphosphate and 0.02-0.03g of sodium hexametaphosphate.
The sugar-free food is prepared by the following method:
(1) Removing impurities from coarse cereals, peeling, pulverizing into powder, adding adjuvants, stirring to mix well to form coarse cereal powder;
(2) Adding water into the coarse cereal powder obtained in the step (1), and uniformly stirring to form a coarse cereal powder aqueous solution, wherein the water content of the coarse cereal powder aqueous solution is 40-60%;
(3) And (3) desugarizing the coarse cereal powder aqueous solution obtained in the step (2), specifically: and uniformly stirring the coarse cereal powder aqueous solution, heating and pressurizing to convert raw starch in the coarse cereal powder into mature starch and avoid gelatinization or puffing, then carrying out extrusion forming, and drying to obtain the sugar-free food.
Further, in the step (1), the grain size of the coarse cereal powder is smaller than 80 meshes.
Further, in the step (1), the coarse cereals are corns or buckwheat, and the ingredients comprise konjac flour.
Further, in the step (3), the drying temperature is 60-70 ℃, and the drying is carried out until the moisture content is lower than 13%.
Example 1
This example provides a sugarless food product made from the following raw materials, including: 101g of corn flour, 0.4g of konjac flour, 0.006g of sodium polyacrylate, 0.06g of sodium carbonate, 0.04g of potassium carbonate, 0.04g of monoglyceride fatty acid sodium, 0.04g of diglyceride fatty acid sodium, 0.20g of xanthan gum, 0.023g of sodium montanate, 0.03g of sodium metabisulfite, 0.03g of sodium tripolyphosphate and 0.02g of sodium hexametaphosphate.
The preparation method comprises the following steps:
(1) Removing impurities in the corn, peeling, removing embryos, only reserving endosperm, crushing the endosperm into powder, adding ingredients, and stirring until the ingredients are uniformly mixed to form coarse cereal powder;
(2) Adding water into the coarse cereal powder obtained in the step (1), and uniformly stirring to form a coarse cereal powder aqueous solution, wherein the water content of the coarse cereal powder aqueous solution is 45%;
(3) And (3) desugarizing the coarse cereal powder aqueous solution obtained in the step (2), specifically: uniformly stirring the coarse cereal powder aqueous solution, heating and pressurizing to change raw starch in the coarse cereal powder into mature starch, and avoiding gelatinization or puffing to form a desugared mixed material; and then, carrying out extrusion forming on the desugared mixed material, and drying to obtain the sugar-free food.
Example 2
This example provides a sugarless food product made from the following raw materials, including: 99g of corn flour, 0.5g of konjac flour, 0.05g of sodium polyacrylate, 0.05g of sodium carbonate, 0.05g of potassium carbonate, 0.05g of monoglyceride fatty acid sodium, 0.05g of diglyceride fatty acid sodium, 0.15g of xanthan gum, 0.025g of sodium montanate, 0.025g of sodium metabisulfite, 0.025g of sodium tripolyphosphate and 0.025g of sodium hexametaphosphate.
The preparation method of the sugar-free food comprises the following steps:
(1) Removing impurities in corn, peeling, removing embryo, only leaving endosperm, pulverizing the endosperm into powder, adding konjac flour, sodium polyacrylate, sodium carbonate, potassium carbonate, sodium monoglyceride fatty acid, sodium diglyceride fatty acid, xanthan gum, sodium alginate, sodium metabisulfite, sodium tripolyphosphate, sodium hexametaphosphate and other ingredients, stirring and uniformly mixing to form coarse cereal powder with the particle size of less than 80 meshes;
(2) Adding water into the coarse cereal powder obtained in the step (1), and uniformly stirring to form a coarse cereal powder aqueous solution, wherein the water content of the coarse cereal powder aqueous solution is 55%;
(3) And (3) desugarizing the coarse cereal powder aqueous solution obtained in the step (2), specifically: uniformly stirring the coarse cereal powder aqueous solution, heating and pressurizing, putting the coarse cereal powder aqueous solution into a screw extruder, and enabling the temperature of the coarse cereal powder aqueous solution to reach 150-180 ℃, so that raw starch in the coarse cereal powder is converted into mature starch, gelatinization or expansion is avoided, and a desugared mixed material is formed; and then, extruding and forming the desugared mixed material by using an extruder, cooling the desugared mixed material before extruding by using the extruder to ensure that the central temperature of the desugared mixed material is 95 ℃, and then drying the desugared mixed material at the temperature of between 60 and 70 ℃ until the moisture content is lower than 13 percent to obtain the sugar-free food with the sugar content of 0.18 percent.
Example 3
This example provides a sugarless food product made from the following raw materials: 100g of buckwheat flour, 0.4g of konjac flour, 0.07g of sodium polyacrylate, 0.03g of sodium carbonate, 0.05g of potassium carbonate, 0.05g of monoglyceride fatty acid sodium, 0.05g of diglyceride fatty acid sodium, 0.23g of xanthan gum and 0.02g of sodium alginate;
the preparation method comprises the following steps:
(1) Removing impurities in buckwheat, peeling, crushing into powder, adding konjak powder, sodium carbonate, potassium carbonate, monoglyceride sodium fatty acid, diglyceride sodium fatty acid, xanthan gum, sodium alginate and other ingredients, stirring until the ingredients are uniformly mixed to form coarse cereal powder with the particle size of less than 80 meshes;
(2) Adding water into the coarse cereal powder obtained in the step (1), and uniformly stirring to form a coarse cereal powder aqueous solution, wherein the water content of the coarse cereal powder aqueous solution is 55%;
(3) And (3) desugarizing the coarse cereal powder aqueous solution obtained in the step (2), specifically: uniformly stirring the coarse cereal powder aqueous solution, heating and pressurizing, putting the coarse cereal powder aqueous solution into a screw extruder to enable the temperature of the coarse cereal powder aqueous solution to reach 150-180 ℃, so that raw starch in the coarse cereal powder is changed into mature starch, gelatinization or puffing is avoided, and a desugared mixed material is formed; and then extruding and molding the desugared mixed material by using an extruder, cooling the desugared mixed material before extruding by using the extruder to ensure that the central temperature of the desugared mixed material is 95 ℃, and then drying the desugared mixed material at the temperature of between 60 and 70 ℃ until the moisture content is lower than 13 percent to obtain the sugar-free food with the sugar content of 0.17 percent.
Example 4
This example provides a sugarless food product made from the following raw materials: 99g of buckwheat flour, 0.5g of konjac flour, 0.06g of sodium polyacrylate, 0.04g of sodium carbonate, 0.04g of potassium carbonate, 0.04g of monoglyceride fatty acid sodium, 0.04g of diglyceride fatty acid sodium, 0.25g of xanthan gum and 0.03g of sodium alginate;
the preparation method comprises the following steps:
(1) Removing impurities in buckwheat, peeling, crushing into powder, adding konjak powder, sodium carbonate, potassium carbonate, monoglyceride sodium fatty acid, diglyceride sodium fatty acid, xanthan gum, sodium alginate and other ingredients, stirring until the ingredients are uniformly mixed to form coarse cereal powder with the particle size of less than 80 meshes;
(2) Adding water into the coarse cereal powder obtained in the step (1), and uniformly stirring to form a coarse cereal powder aqueous solution, wherein the water content of the coarse cereal powder aqueous solution is 55%;
(3) And (3) desugarizing the coarse cereal powder aqueous solution obtained in the step (2), specifically: uniformly stirring the coarse cereal powder aqueous solution, heating and pressurizing, putting the coarse cereal powder aqueous solution into a screw extruder to enable the temperature of the coarse cereal powder aqueous solution to reach 150-180 ℃, so that raw starch in the coarse cereal powder is changed into mature starch, gelatinization or puffing is avoided, and a desugared mixed material is formed; and then extruding and molding the desugared mixed material by using an extruder, cooling the desugared mixed material before extruding by using the extruder to ensure that the central temperature of the desugared mixed material is 95 ℃, and then drying the desugared mixed material at the temperature of between 60 and 70 ℃ until the moisture content is lower than 13 percent to obtain the sugar-free food with the sugar content of 0.16 percent.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (7)

1. A sugar-free food, which is characterized in that the sugar-free food is prepared from the following raw materials: coarse cereal powder, konjac flour, sodium polyacrylate, sodium carbonate, potassium carbonate, sodium monoglyceride fatty acid, sodium diglyceride fatty acid, xanthan gum and sodium alginate.
2. The sugar-free food according to claim 1, wherein the minor cereal flour is corn flour.
3. The sugarless food product of claim 2, wherein the sugarless food product is prepared from the following raw materials in parts by weight: 97-101 parts of corn flour, 0.4-0.6 part of konjac flour, 0.04-0.006 part of sodium polyacrylate, 0.04-0.06 part of sodium carbonate, 0.04-0.06 part of potassium carbonate, 0.04-0.06 part of monoglyceride sodium fatty acid, 0.04-0.06 part of diglycerol sodium fatty acid, 0.10-0.20 part of xanthan gum, 0.02-0.03 part of sodium montanate, 0.02-0.03 part of sodium metabisulfite, 0.02-0.03 part of sodium tripolyphosphate and 0.02-0.03 part of sodium hexametaphosphate.
4. The sugarless food product of claim 3, wherein the sugarless food product is prepared from the following raw materials in parts by weight: 99 parts of corn flour, 0.5 part of konjac flour, 0.05 part of sodium polyacrylate, 0.05 part of sodium carbonate, 0.05 part of potassium carbonate, 0.05 part of monoglyceride fatty acid sodium, 0.05 part of diglyceride fatty acid sodium, 0.15 part of xanthan gum, 0.025 part of sodium montanate, 0.025 part of sodium metabisulfite, 0.025 part of sodium tripolyphosphate and 0.025 part of sodium hexametaphosphate.
5. The sugar-free food according to claim 1, wherein the minor cereal flour is buckwheat flour.
6. The sugarless food product of claim 5, wherein the sugarless food product is prepared from the following raw materials in parts by weight: 98-100 parts of buckwheat flour, 0.4-0.6 part of konjac flour, 0.05-0.07 part of sodium polyacrylate, 0.03-0.05 part of sodium carbonate, 0.03-0.05 part of potassium carbonate, 0.03-0.05 part of monoglyceride sodium fatty acid, 0.03-0.05 part of diglycerol sodium fatty acid, 0.23-0.27 part of xanthan gum and 0.02-0.04 part of sodium alginate.
7. The sugarless food product of claim 6, wherein the sugarless food product is prepared from the following raw materials in parts by weight: 99 parts of buckwheat flour, 0.5 part of konjac flour, 0.06 part of sodium polyacrylate, 0.04 part of sodium carbonate, 0.04 part of potassium carbonate, 0.04 part of monoglyceride fatty acid sodium, 0.04 part of diglyceride fatty acid sodium, 0.25 part of xanthan gum and 0.03 part of sodium alginate.
CN202110348865.7A 2021-03-31 2021-03-31 Sugar-free food Pending CN115137037A (en)

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Application Number Priority Date Filing Date Title
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103120288A (en) * 2013-03-09 2013-05-29 张孟宇 Sugar-free low-calorie high-fiber konjak food and manufacturing method thereof
CN105231111A (en) * 2015-08-27 2016-01-13 安徽倮倮米业有限公司 Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof
CN106107511A (en) * 2016-06-21 2016-11-16 周宓 A kind of instant miscellaneous grain crops konjak food and preparation method thereof
CN110384207A (en) * 2019-07-23 2019-10-29 华南农业大学 A kind of konjaku coarse cereals recombination rice and preparation method thereof conducive to glycaemic homeostasis

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103120288A (en) * 2013-03-09 2013-05-29 张孟宇 Sugar-free low-calorie high-fiber konjak food and manufacturing method thereof
CN105231111A (en) * 2015-08-27 2016-01-13 安徽倮倮米业有限公司 Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof
CN106107511A (en) * 2016-06-21 2016-11-16 周宓 A kind of instant miscellaneous grain crops konjak food and preparation method thereof
CN110384207A (en) * 2019-07-23 2019-10-29 华南农业大学 A kind of konjaku coarse cereals recombination rice and preparation method thereof conducive to glycaemic homeostasis

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