The present disclosure discloses a high-content buckwheat dried noodle and a preparation method thereof, and belongs to the field of multi-grain flour products processing. The high-content buckwheat dried noodle of the present disclosure includes whole buckwheat flour, high-gluten wheat flour, vital wheat gluten, resistant starch, egg white powder, sodium alginate, konjac flour, sodium carbonate, glutamine aminotransferase, hemicellulase and phytase. The preparation method include: preprocessing a buckwheat raw material, optimizing a ratio of raw materials to auxiliary materials, and vacuum mixing, improved sheeting process, cutting, hanging, drying, strip shortening, packaging and other techniques and preparing high-content buckwheat dried noodles. By using the enzyme modification technique, the present disclosure improves protein cross-linking, increases soluble dietary fiber content, and biodegrades the anti-nutritional factor phytic acid, thereby effectively improving the utilization rate of nutrients, controlling the generation of post-prandial blood glucose and preventing obesity. Moreover, the high-content buckwheat dried noodle of the present disclosure includes no edible salt in its formula, is a healthy low-salt product which conforms to the concept of modern healthy diet.

The present disclosure discloses a high-content buckwheat dried noodle and a preparation method thereof, and belongs to the field of multi-grain flour products processing. The high-content buckwheat dried noodle of the present disclosure includes whole buckwheat flour, high-gluten wheat flour, vital wheat gluten, resistant starch, egg white powder, sodium alginate, konjac flour, sodium carbonate, glutamine aminotransferase, hemicellulase and phytase. The preparation method include: preprocessing a buckwheat raw material, optimizing a ratio of raw materials to auxiliary materials, and vacuum mixing, improved sheeting process, cutting, hanging, drying, strip shortening, packaging and other techniques and preparing high-content buckwheat dried noodles. By using the enzyme modification technique, the present disclosure improves protein cross-linking, increases soluble dietary fiber content, and biodegrades the anti-nutritional factor phytic acid, thereby effectively improving the utilization rate of nutrients, controlling the generation of post-prandial blood glucose and preventing obesity. Moreover, the high-content buckwheat dried noodle of the present disclosure includes no edible salt in its formula, is a healthy low-salt product which conforms to the concept of modern healthy diet.

The present invention provides nutritional supplements comprising alginate, in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.

The present invention provides nutritional supplements comprising alginate, in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.

Oral rehydration solutions (ORSs), methods of preparing ORSs and methods of delivering rehydration therapy are disclosed herein. In some embodiments, an ORS includes a non-starch viscosity enhancing polymer and a sodium salt. The ORS may include at least approximately 50 millimoles of dissolved sodium per liter. Other embodiments may be described and/or claimed.

Oral rehydration solutions (ORSs), methods of preparing ORSs and methods of delivering rehydration therapy are disclosed herein. In some embodiments, an ORS includes a non-starch viscosity enhancing polymer and a sodium salt. The ORS may include at least approximately 50 millimoles of dissolved sodium per liter. Other embodiments may be described and/or claimed.

Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (m) in diameter, such as less than 500 m in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 m to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1.

Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (m) in diameter, such as less than 500 m in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 m to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1.

The disclosure relates to a plant fiber product for oral use, the product containing a mixture of at least: plant fibers; and at least one added substance intended to be released from the product when the product is used. The product contains an alginate composition, dispersed in the product and comprising at least water, alginate and the added substance, the composition containing an alginate matrix that firmly retains at least a major proportion of the added substance so long as the matrix is intact, and the alginate matrix being formed so as to disintegrate and/or dissolve in the chemical and physical environment that exists in a user's mouth. The disclosure also relates to a method for preparing such a plant fiber product.

The disclosure relates to a plant fiber product for oral use, the product containing a mixture of at least: plant fibers; and at least one added substance intended to be released from the product when the product is used. The product contains an alginate composition, dispersed in the product and comprising at least water, alginate and the added substance, the composition containing an alginate matrix that firmly retains at least a major proportion of the added substance so long as the matrix is intact, and the alginate matrix being formed so as to disintegrate and/or dissolve in the chemical and physical environment that exists in a user's mouth. The disclosure also relates to a method for preparing such a plant fiber product.