Special microcapsule for patients with diabetic nephropathy and preparation method thereof

A technology for diabetic nephropathy and microcapsules is applied in the field of nutritional food, which can solve the problems of lack of microcapsules for diabetic nephropathy, etc., and achieve the effects of low glycemic index, rich and balanced nutrition, and high encapsulation rate.

Inactive Publication Date: 2015-07-29
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the lack of special microcapsules for diabetic nephropathy existing in the prior art, the present invention provides a special microcapsule for diabetic nephropathy patients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A special microcapsule for patients with diabetic nephropathy, comprising the following raw materials in parts by weight:

[0023] 15 parts of potato starch, 5 parts of wheat starch, 3 parts of purple potato starch, 5 parts of amylose, 10 parts of egg powder, 3 parts of milk powder, 1.3 parts of dipotassium hydrogen phosphate, 4 parts of xanthan gum, 15 parts of citric acid, 3.2 parts of monoglyceride, 2.0 parts of sucrose ester, 2 parts of sodium caseinate.

[0024] The preparation method is as follows:

[0025] (1) Weigh potato starch, wheat starch, purple potato starch, and amylose in parts by weight, add water, sodium caseinate, and citric acid, which account for 3 times the weight of the mixed starch, and cook and gelatinize at 90-100°C to Transparent, stir evenly, then add monoglyceride, after dissolved, add sucrose ester, stir evenly, get starch paste for later use;

[0026] (2) Weigh egg powder and milk powder in parts by weight, add 2 times the weight of wa...

Embodiment 2

[0030] A special microcapsule for patients with diabetic nephropathy, comprising the following raw materials in parts by weight:

[0031] 15 parts of potato starch, 5 parts of wheat starch, 3 parts of purple potato starch, 5 parts of amylose, 10 parts of egg powder, 3 parts of milk powder, 3.5 parts of dipotassium hydrogen phosphate, 4 parts of xanthan gum, 15 parts of citric acid, 2.6 parts of monoglyceride, 1.3 parts of sucrose ester, 3 parts of sodium caseinate.

[0032] The preparation method is as follows:

[0033] (1) Weigh potato starch, wheat starch, purple potato starch, and amylose in parts by weight, add water, sodium caseinate, and citric acid that account for 4 times the weight of the mixed starch, and cook and gelatinize at 90-100°C to Transparent, stir evenly, then add monoglyceride, after dissolved, add sucrose ester, stir evenly, get starch paste for later use;

[0034] (2) Weigh egg powder and milk powder in parts by weight, add 3 times the weight of wate...

Embodiment 3

[0038] A special microcapsule for patients with diabetic nephropathy, comprising the following raw materials in parts by weight:

[0039] 15 parts of potato starch, 5 parts of wheat starch, 3 parts of purple potato starch, 5 parts of amylose, 10 parts of egg powder, 3 parts of milk powder, 2.1 parts of dipotassium hydrogen phosphate, 4 parts of xanthan gum, 15 parts of citric acid, 1.5-3.2 parts of monoglyceride, 3.4 parts of sucrose ester, 1 part of sodium caseinate.

[0040] The preparation method is as follows:

[0041] (1) Weigh potato starch, wheat starch, purple potato starch, and amylose in parts by weight, add water, sodium caseinate, and citric acid accounting for 5 times the weight of the mixed starch, and cook and gelatinize at 90-100°C to Transparent, stir evenly, then add monoglyceride, after dissolved, add sucrose ester, stir evenly, get starch paste for later use;

[0042] (2) Weigh egg powder and milk powder in parts by weight, add 2.5 times the weight of w...

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PUM

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Abstract

The invention belongs to the technical field of nutritional food, and particularly relates to a special microcapsule for patients with diabetic nephropathy and a preparation method thereof. The microcapsule comprises the following raw materials in parts by weight: 15 parts of potato starch, 5 parts of wheat starch, 3 parts of purple potato starch, 5 parts of amylose, 10 parts of egg powder, 3 parts of powdered milk, 1.3 to 3.5 parts of dipotassium phosphate, 4 parts of xanthan gum, 15 parts of citric acid, 1.5 to 3.2 parts of monoglyceride, 1.3 to 3.4 parts of sucrose ester and 1 to 3 parts of sodium caseinate. According to the special microcapsule and the preparation method, through scientific and reasonable mixing, the requirements of the patients on high-quality protein can be satisfied, the intake of total protein can be controlled to be less than 0.8 g / (kg.d), the prepared microcapsule has the advantages of high encapsulation rate, good solubility and dispersion stability, capability of instant eating and low glycemic index and can be used as an auxiliary measure for controlling blood sugar, the required amount of insulin can be reduced, and the metabolism after eating can be controlled.

Description

technical field [0001] The invention belongs to the technical field of nutritional food, and in particular relates to a special microcapsule for diabetic nephropathy patients and a preparation method thereof. Background technique [0002] Diabetic nephropathy (DN) is one of the most serious and common chronic complications of diabetes mellitus (DM). DN is a lifelong kidney disease characterized by glomerulosclerosis induced by diabetes and is the leading cause of death in diabetic patients. reason. A large number of clinical studies have proved that diet therapy is a necessary condition for curing early kidney damage, and it is also an effective means to delay the development of diabetic nephropathy in the middle and late stages. Diet therapy is very important for the correction of renal function and blood sugar control in diabetic patients. In order to ensure daily high-quality protein intake, removing or reducing non-high-quality protein in staple food is the basis and k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23P1/04
CPCA23V2002/00A23V2200/30A23V2200/328A23V2250/5104
Inventor 邱斌徐同成杜方岭刘丽娜陶海腾刘玮宗爱珍孙文佳
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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