CN114586973A - Low-GI (glycemic index) total-nutrient meal replacement powder and preparation method thereof - Google Patents
Low-GI (glycemic index) total-nutrient meal replacement powder and preparation method thereof Download PDFInfo
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- CN114586973A CN114586973A CN202210358252.6A CN202210358252A CN114586973A CN 114586973 A CN114586973 A CN 114586973A CN 202210358252 A CN202210358252 A CN 202210358252A CN 114586973 A CN114586973 A CN 114586973A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The low-GI total nutrient meal replacement powder comprises the following components in parts by weight: 240-260 g of complete-process whole wheat flour, 240-260 gg of hulless oat flour, 485-512 g of cured rice flour, 485-512 g of puffed rice flour, 13.5-16.5 g of cooked ginger powder, 7-9 g of high-viscosity guar gum, 18.5-21.5 g of low-viscosity guar gum, 69-72 g of resistant dextrin, 200-300 g of white sugar, 67.5-71.5 g of xylooligosaccharide, 14-16 g of maltodextrin, 23-25 g of soybean protein, 24-25 g of whey protein powder, 13.5-14.2 g of red date essence, 13-14 g of Royal milk king and 60-66 g of fermented mulberry leaf black tea: 30-33 g of balsam pear powder: 3.8-5.2 g of ginger powder, 30-33 g of silicon dioxide, 52-55 g of calcium carbonate and the like.
Description
Technical Field
The invention relates to the field of total nutrient meal replacement powder, in particular to low-GI total nutrient meal replacement powder and a preparation method thereof.
Background
In recent years, with the growing concern of people on physical health, the demand of health-care people and fat people on food is changed, and low GI (Glycemic Index) food is concerned by many people,
disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide the low-GI full-nutrition meal replacement powder and the preparation method thereof. The food raw materials are nutritional, healthy and safe, and patients do not need to worry about the great rise of blood sugar in vivo caused by the ingestion of starch. On the premise of meeting the normal nutritional requirements of human bodies, the aim of low GI is achieved, and the method has good commercial application prospect.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the low-GI total nutrient meal replacement powder comprises the following components in parts by weight: 240-260 g of complete-process whole wheat flour, 240-260 gg of hulless oat flour, 485-512 g of cured rice flour, 485-512 g of puffed rice flour, 13.5-16.5 g of cooked ginger powder, 7-9 g of high-viscosity guar gum, 18.5-21.5 g of low-viscosity guar gum, 69-72 g of resistant dextrin, 200-300 g of white sugar, 67.5-71.5 g of xylooligosaccharide, 14-16 g of maltodextrin, 23-25 g of soybean protein, 24-25 g of whey protein powder, 13.5-14.2 g of red date essence, 13-14 g of Royal milk king and 60-66 g of fermented mulberry leaf black tea: 30-33 g of balsam pear powder: 3.8-5.2 g of ginger powder, 30-33 g of silicon dioxide, 52-55 g of calcium carbonate, 25-28 g of milk calcium, 26-28 g of xylitol, 18-20 g of beef tallow, 18-20 g of fish oil, 365-380 g of vegetable dry-crushed pieces, 350-370 g of crispy rice crushed pieces, 140-156 g of peanut crushed pieces, 36 food-grade vitamin mineral matter pieces, 72 food-grade compound B vitamins, 28-56mg of vitamin C50mg Se selenium (25-50 mu g) zinc sulfate and 50-100 mu g/d of chromium yeast Cr
The above components are 72 parts, 42g each part, and 400mg each part of calcium.
Further, the coating comprises the following components in parts by weight: 240-260 g of complete-process whole wheat flour, 240-260 gg of hulless oat flour, 485-512 g of cured rice flour, 485-512 g of puffed rice flour, 13.5-16.5 g of cooked ginger powder, 7-9 g of high-viscosity guar gum, 18.5-21.5 g of low-viscosity guar gum, 69-72 g of resistant dextrin, 200-300 g of white sugar, 67.5-71.5 g of xylooligosaccharide, 14-16 g of maltodextrin, 23-25 g of soybean protein, 24-25 g of whey protein powder, 13.5-14.2 g of red date essence, 13-14 g of Royal milk king and 60-66 g of fermented mulberry leaf black tea: 30-33 g of balsam pear powder: 3.8-5.2 g of ginger powder, 30-33 g of silicon dioxide, 52-55 g of calcium carbonate, 25-28 g of milk calcium, 26-28 g of xylitol, 18-20 g of beef tallow, 18-20 g of fish oil, 365-380 g of dried vegetable pieces, 350-370 g of crispy rice pieces, 140-156 g of ground peanuts, 36 food-grade vitamin mineral pieces, 72 food-grade compound B vitamins, 28-56mg of vitamin C50mg Se selenium (25-50 mu g) zinc sulfate and 28-56mg of yeast chromium Cr (50-100 mu g/d)
The above components are 72 parts, 42g each part, and 400mg each part of calcium.
Further, the nutrient solution also comprises the following nutrient components: 8.0-12.0 mg of beta-carotene, 5.0-6.0 mg of lysine salt, 1100-1300 IU of vitamin A and vitamin D290-100 IU, 2.0-2.5 mg vitamin E, vitamin B12.5-2.8 mg, vitamin B21.8-2.0 mg, vitamin B60.20-0.25 mg, vitamin B120.15-0.25 mg, 11.0-12.0 mg vitamin C, 8.0-8.8 mg nicotinamide, 1.6-1.8 mg calcium pantothenate, 12.0-13.0 mg choline bitartrate, 11.0-12.5 mg inositol, 2.0-2.5 mg iron, 20-25 mg iodine, 0.20-0.25 mg copper, 0.20-0.25 mg manganese, 0.11-0.12 mg zinc, 135-140 g calcium hydrogen phosphate, 0.20-0.25 mg magnesium, 2.0-2.5 mg potassium; the weight of each meal replacement powder is 44-48 g.
Further, the dried and crushed vegetables comprise shiitake, okra, sweet potatoes, green radishes and apples, and the weight ratio is 2:1:1.5:1: 1.
The preparation method of the low-GI total nutrient meal replacement powder comprises the following steps: (1) baking 3D-whole wheat flour at low temperature, and weighing and uniformly mixing the 3D-whole wheat flour with other raw materials in proportion;
(2) respectively pulverizing dried vegetables, rice crust and peanut;
(3) adding all the materials into a stirrer and uniformly mixing;
(4) subpackaging according to the required weight;
(5) and (7) sealing.
Compared with the prior art, the invention has the beneficial effects that:
the invention relates to a low GI total nutrient meal replacement powder and a preparation method thereof, starch is not added in the meal replacement powder of a common diabetic, but the meal replacement powder contains starch which is a main energy source of a human body, and the diabetic needs to ensure energy intake more than the common people. The food raw materials are nutritional, healthy and safe, and patients do not need to worry about the great rise of blood sugar in vivo caused by the ingestion of starch. On the premise of meeting the normal nutritional requirements of human bodies, the aim of low GI is achieved, and the method has good commercial application prospect.
Detailed Description
The technical scheme of the invention is further described in detail by combining the specific embodiments as follows:
the low-GI total nutrient meal replacement powder comprises the following components in parts by weight: 250 parts of complete-method whole wheat flour, 250 parts of hulless oat flour, 500 parts of cured rice flour, 500 parts of puffed rice flour, 20 parts of cured ginger powder, 8 parts of high-viscosity guar gum, 20 parts of low-viscosity guar gum, 70 parts of resistant dextrin, 270 parts of white sugar, 70 parts of xylo-oligosaccharide, 15 parts of maltodextrin, 25 parts of soybean protein, 25 parts of whey protein powder, 14.2 parts of red date essence, 14.2 parts of Jinnaiwang and 65g of fermented mulberry leaf black tea: 32g of balsam pear powder: 5g of ginger powder, 32 parts of silicon dioxide, 54 parts of calcium carbonate, 26.6 parts of milk calcium, 27.4 parts of xylitol, 20 parts of beef tallow, 20 parts of fish oil, 365 parts of dried vegetable pieces, 365 parts of crispy rice pieces, 146 parts of ground peanuts, 36 food-grade vitamin mineral substance pieces, 72 food-grade compound B vitamins, 28-56mg of vitamin C50mg Se selenium (25-50 mu g) zinc sulfate and 28-56mg of yeast chromium Cr (50-100 mu g/d)
The above components are 72 parts, 42g each part, and 400mg each part of calcium.
Further, the coating comprises the following components in parts by weight: 250g of complete-method whole wheat flour, 250g of hulless oat flour, 500g of cured rice flour, 500g of puffed rice flour, 20g of cured ginger powder, 8g of high-viscosity guar gum, 20g of low-viscosity guar gum, 70g of resistant dextrin, 270g of white sugar, 70g of xylo-oligosaccharide, 15g of maltodextrin, 25g of soybean protein, 25g of whey protein powder, 14.2g of red date essence, 14.2g of Jinnaiwang and 65g of fermented mulberry leaf black tea: 32g of balsam pear powder: 5g of ginger powder, 32g of silicon dioxide, 54g of calcium carbonate, 26.6g of milk calcium, 27.4g of xylitol, 20g of beef tallow, 20g of fish oil, 365g of dried vegetable pieces, 365g of crispy rice pieces, 146g of ground peanuts, 36 food-grade vitamin mineral pieces, 72 food-grade compound B vitamins, 28-56mg of vitamin C50mg Se selenium (25-50 mu g) zinc sulfate and 28-56mg of yeast chromium Cr (50-100 mu g/d)
The above components are 72 parts, 42g each part, and 400mg each part of calcium.
Further, the nutrient solution also comprises the following nutrient components: 8.0-12.0 mg of beta-carotene, 5.0-6.0 mg of lysine salt, 1100-1300 IU of vitamin A and vitamin D290-100 IU, 2.0-2.5 mg vitamin E, vitamin B12.5-2.8 mg, vitamin B21.8-2.0 mg, vitamin B60.20-0.25 mg, vitamin B120.15-0.25 mg, 11.0-12.0 mg vitamin C, 8.0-8.8 mg nicotinamide, 1.6-1.8 mg calcium pantothenate, 12.0-13.0 mg choline bitartrate, 11.0-12.5 mg inositol, 2.0-2.5 mg iron, 20-25 mg iodine, 0.20-0.25 mg copper, 0.20-0.25 mg manganese, 0.11-0.12 mg zinc, 135-140 g calcium hydrogen phosphate, 0.20-0.25 mg magnesium, 2.0-2.5 mg potassium; the weight of each meal replacement powder is 44-48 g.
Further, the dried and crushed vegetables comprise shiitake, okra, sweet potatoes, green radishes and apples in a weight ratio of 2:1:1.5:1: 1.
The preparation method of the low-GI total nutrient meal replacement powder comprises the following steps: (1) baking 3D-whole wheat flour at low temperature, and weighing and uniformly mixing the 3D-whole wheat flour and all other raw materials in proportion;
(2) respectively pulverizing dried vegetables, rice crust and peanut;
(3) adding all the materials into a stirrer and uniformly mixing;
(4) subpackaging according to the required weight;
(5) and (7) sealing.
We performed preliminary trial experiments on 20 volunteer diabetic patients, and required the subjects to eat steamed bread, rice and other common carbohydrates and our meal replacement powder intermittently, and 2 hours after eating, the blood glucose values of the capillaries were measured. The following data were obtained. (the blood sugar concentration of normal people after 2 hours is less than 7.8mmol/L, the pre-diabetes is between 7.8 and 11mmol/L, the test population is mainly pre-diabetes or slightly diabetic, because the effect is quick, if the patient with severe diabetes needs to take for a long time, the effect can be seen.)
Case 2A female plum with a six-year history of diabetes requires regular insulin administration to control the elevation of blood glucose. Even so, blood glucose is still higher than normal level, and after eating the glucose stabilizing meal of the invention for months, the blood glucose value is reduced by 1 unit compared with normal time under the condition of taking insulin.
The invention has the components with the auxiliary hypoglycemic effect:
(1) fermenting the mulberry leaf black tea: mulberry leaves are the main medicinal materials used in traditional Chinese medicine from ancient times for treating diabetes (namely diabetes in modern medicine). One principle is that alkaloid DNJ (1-deoxynojirimycin) has an inhibitory effect on activity of disaccharide degrading enzymes, so that absorption of disaccharide by small intestine is inhibited, and high peak value of blood sugar after eating is reduced; the second principle is that the mulberry leaf alkaloid fagomine and mulberry leaf polysaccharide promote beta cells to secrete insulin, so that the effect of reducing blood sugar is achieved. After the mulberry leaves are fermented, the effective hypoglycemic component 1-deoxynojirimycin in the mulberry leaf black tea is completely preserved by special processes such as low-temperature drying and the like.
(2) 3D-Whole wheat flour, wheat is the main choice for human body to take carbohydrate every day, and is the first of five cereals. The wheat flour milled after being peeled loses a large amount of effective components in the processing process, so the wheat flour is not suitable to be used as a carrier for main research of the product and is also the reason that various diabetics recommend to eat less or not to eat at present. Whole wheat flour, because bran is not removed in the wheat milling process, retains a large amount of vitamins, minerals, cellulose in the bran, and therefore has a higher nutritional value. The 3D-whole wheat flour is different from all whole wheat flour processing technologies in the current market, all nutritional ingredients in wheat can be completely reserved by a special process, and the taste and the nutritional value are better than those of common whole wheat flour.
(3) Balanced nutrition design: one of the balanced nutrition methods is that a plurality of kinds of foods are eaten everyday, three energy substances are respectively selected from different food sources, animal protein adopts whey protein, animal fat selects the Bomba fish oil rich in structural fatty acid,
the special trace elements and vitamins required by the diabetics are enhanced, and the amino acids, the polypeptides and the prebiotics for improving the immunity of the human body are also enhanced. The starch and dietary fiber are selected from semen Tritici Aestivi, semen Fagopyri Esculenti, herba Avenae Fatuae, rice, Oryza Glutinosa, etc. The protein and fat are selected from animal and plant sources.
(4) Adjusting the flavor and the mouthfeel: fruit and vegetable powder, puffed food, nut pieces and the like are added, so that the flavor which is loved by consumers is increased, the chewing function of the product is endowed, the most basic sensory appeal of people on food is met, the life quality of diabetics is improved, and the consumption psychology is met.
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that are not thought of through the inventive work should be included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope defined by the claims.
Claims (5)
1. The low-GI total nutrient meal replacement powder comprises the following components in parts by weight: 240-260 g of complete-process whole wheat flour, 240-260 g of hulless oat flour, 485-512 g of cured rice flour, 485-512 g of puffed rice flour, 13.5-16.5 g of cooked ginger powder, 7-9 g of high-viscosity guar gum, 18.5-21.5 g of low-viscosity guar gum, 69-72 g of resistant dextrin, 200-300 g of white sugar, 67.5-71.5 g of xylo-oligosaccharide, 14-16 g of maltodextrin, 23-25 g of soybean protein, 24-25 g of whey protein powder, 13.5-14.2 g of red date essence, 13-14 g of Jinnaiwang and 60-66 g of fermented mulberry leaf black tea: 30-33 g of balsam pear powder: 3.8-5.2 g of ginger powder, 30-33 g of silicon dioxide, 52-55 g of calcium carbonate, 25-28 g of milk calcium, 26-28 g of xylitol, 18-20 g of beef tallow, 18-20 g of fish oil, 365-380 g of dried vegetable pieces, 350-370 g of crispy rice pieces, 140-156 g of ground peanuts, 36 food-grade vitamin mineral pieces, 72 food-grade compound B vitamins, 28-56mg of vitamin C50mg Se selenium (25-50 mu g) zinc sulfate and 28-56mg of yeast chromium Cr (50-100 mu g/d)
The above components are 72 parts, 42g each part, and 400mg each part of calcium.
2. The low-GI total nutrient meal replacement powder according to claim 1, which comprises the following components in parts by weight: 240-260 g of complete-process whole wheat flour, 240-260 gg of hulless oat flour, 485-512 g of cured rice flour, 485-512 g of puffed rice flour, 13.5-16.5 g of cooked ginger powder, 7-9 g of high-viscosity guar gum, 18.5-21.5 g of low-viscosity guar gum, 69-72 g of resistant dextrin, 200-300 g of white sugar, 67.5-71.5 g of xylooligosaccharide, 14-16 g of maltodextrin, 23-25 g of soybean protein, 24-25 g of whey protein powder, 13.5-14.2 g of red date essence, 13-14 g of Royal milk king and 60-66 g of fermented mulberry leaf black tea: 30-33 g of balsam pear powder: 3.8-5.2 g of ginger powder, 30-33 g of silicon dioxide, 52-55 g of calcium carbonate, 25-28 g of milk calcium, 26-28 g of xylitol, 18-20 g of beef tallow, 18-20 g of fish oil, 365-380 g of dried vegetable pieces, 350-370 g of crispy rice pieces, 140-156 g of ground peanuts, 36 food-grade vitamin mineral pieces, 72 food-grade compound B vitamins, 28-56mg of vitamin C50mg Se selenium (25-50 mu g) zinc sulfate and 28-56mg of yeast chromium Cr (50-100 mu g/d)
The above components are 72 parts, 42g each part, and 400mg each part of calcium.
3. The low-GI total nutrient meal replacement powder according to claim 1, further comprising the following nutritional ingredients: 8.0-12.0 mg of beta-carotene and lysine salt5.0-6.0 mg, 1100-1300 IU vitamin A, vitamin D290-100 IU, 2.0-2.5 mg vitamin E, vitamin B12.5-2.8 mg, vitamin B21.8-2.0 mg, vitamin B60.20-0.25 mg, vitamin B120.15-0.25 mg, 11.0-12.0 mg vitamin C, 8.0-8.8 mg nicotinamide, 1.6-1.8 mg calcium pantothenate, 12.0-13.0 mg choline bitartrate, 11.0-12.5 mg inositol, 2.0-2.5 mg iron, 20-25 mg iodine, 0.20-0.25 mg copper, 0.20-0.25 mg manganese, 0.11-0.12 mg zinc, 135-140 g calcium hydrogen phosphate, 0.20-0.25 mg magnesium, 2.0-2.5 mg potassium; the weight of each meal replacement powder is 44-48 g.
4. The low-GI total nutrient meal replacement powder according to claim 1, wherein the dried vegetable pieces comprise Lentinus edodes, okra, sweet potato, green radish and apple in a weight ratio of 2:1:1.5:1: 1.
5. The method for preparing a low-GI total nutrient meal replacement powder according to claim 1, comprising the steps of: (1) baking 3D-whole wheat flour at low temperature, and weighing and uniformly mixing the 3D-whole wheat flour and all other raw materials in proportion;
(2) respectively pulverizing dried vegetables, rice crust and peanut;
(3) adding all the materials into a stirrer and uniformly mixing;
(4) subpackaging according to the required weight;
(5) and (7) sealing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110697623.9A CN113367331A (en) | 2021-06-23 | 2021-06-23 | Low-GI (glycemic index) total-nutrient meal replacement powder and preparation method thereof |
| CN2021106976239 | 2021-06-23 |
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| CN202110697623.9A Withdrawn CN113367331A (en) | 2021-06-23 | 2021-06-23 | Low-GI (glycemic index) total-nutrient meal replacement powder and preparation method thereof |
| CN202210358252.6A Pending CN114586973A (en) | 2021-06-23 | 2022-04-06 | Low-GI (glycemic index) total-nutrient meal replacement powder and preparation method thereof |
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| CN117502600B (en) * | 2024-01-08 | 2024-05-17 | 中国食品发酵工业研究院有限公司 | Instant rice flour product composition and preparation method and application thereof |
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| CN104381823A (en) * | 2014-11-17 | 2015-03-04 | 福建新顺成食品科技有限公司 | Formula of low glycemic index (GI) food and preparation method thereof |
| CN104872504A (en) * | 2015-04-24 | 2015-09-02 | 华海正元（福建）生物科技有限公司 | Meal-replacing powder capable of replacing daily diet and having balanced nutrition and preparation method of meal-replacing powder |
| CN107156656A (en) * | 2017-05-31 | 2017-09-15 | 诺和生物技术（天津）有限公司 | A kind of composite nutritional rice with function of reducing blood sugar and preparation method thereof |
| CN110050815A (en) * | 2019-05-13 | 2019-07-26 | 沈阳师范大学 | A kind of production method of low GI high dietary-fiber whole-wheat bread |
| CN110101001A (en) * | 2019-05-20 | 2019-08-09 | 重庆工商大学 | A kind of 3D- whole wheat powder producing method and application |
| CN111418830A (en) * | 2020-03-31 | 2020-07-17 | 中国食品发酵工业研究院有限公司 | Low-GI meal replacement powder and preparation method and application thereof |
| CN111789225A (en) * | 2020-07-30 | 2020-10-20 | 四川东方主食产业技术研究院 | Low-GI non-fried extruded instant noodles and preparation method thereof |
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2021
- 2021-06-23 CN CN202110697623.9A patent/CN113367331A/en not_active Withdrawn
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- 2022-04-06 CN CN202210358252.6A patent/CN114586973A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104381823A (en) * | 2014-11-17 | 2015-03-04 | 福建新顺成食品科技有限公司 | Formula of low glycemic index (GI) food and preparation method thereof |
| CN104872504A (en) * | 2015-04-24 | 2015-09-02 | 华海正元（福建）生物科技有限公司 | Meal-replacing powder capable of replacing daily diet and having balanced nutrition and preparation method of meal-replacing powder |
| CN107156656A (en) * | 2017-05-31 | 2017-09-15 | 诺和生物技术（天津）有限公司 | A kind of composite nutritional rice with function of reducing blood sugar and preparation method thereof |
| CN110050815A (en) * | 2019-05-13 | 2019-07-26 | 沈阳师范大学 | A kind of production method of low GI high dietary-fiber whole-wheat bread |
| CN110101001A (en) * | 2019-05-20 | 2019-08-09 | 重庆工商大学 | A kind of 3D- whole wheat powder producing method and application |
| CN111418830A (en) * | 2020-03-31 | 2020-07-17 | 中国食品发酵工业研究院有限公司 | Low-GI meal replacement powder and preparation method and application thereof |
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