Total-nutrient formula food for diabetic patients and preparation method thereof

A formula food and complete nutrition technology, which is applied in food preservation, food ingredients, and fat-containing food ingredients, etc., can solve problems such as unclear proportion of saturated fatty acid intake, increased risk of cardiovascular disease, and failure to meet nutritional adequacy, etc. , to achieve the effect of improving residents' mental health, avoiding oxidative deterioration, and ensuring stability

Inactive Publication Date: 2017-05-17
BEIJING KANGBAISHI TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the first stage (before 1950), the intake of carbohydrates in the staple food was restricted, and the energy supply ratio of fat was once increased to 70%, but the risk of cardiovascular disease increased significantly due to the high intake of saturated fatty acids
In the second stage (1950-early 1990), the energy supply ratio of carbohydrates in the diet was gradually increased to 60%-65%, and the fat was reduced to 25%-30%, but the intake of saturated fatty acids was still too high, monounsaturated fatty acids and polyunsaturated fatty acids were still too high. The appropriate proportion of unsaturated fatty acids is not clear, and high sugar intake may lead to increased plasma triacylglycerol and other potential negative effects. The theory that increasing the ratio of carbohydrates to energy to improve blood sugar and insulin sensitivity is doubted
The disadvantages of the above technologies are that most of the liquid preparations are only suitable for nasal feeding due to taste problems; the second is to add Chinese medicine extracts, which are not allowed in the national standards; the third is that they do not meet the nutritional adequacy requirements in the national standards

Method used

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  • Total-nutrient formula food for diabetic patients and preparation method thereof
  • Total-nutrient formula food for diabetic patients and preparation method thereof
  • Total-nutrient formula food for diabetic patients and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] The various raw material proportions of embodiment 1 are as follows:

[0066]

[0067] Embodiment 1 Diabetes patient uses complete nutrition formula food nutrient composition as follows:

[0068]

[0069]

[0070] *Not included in weight percent.

[0071] The preparation steps are as follows:

[0072] Step 1: Preparation of special powder oil for microencapsulation: (1) first measure the fatty acid composition for the special powder oil raw material oil for microencapsulation, and the results are as follows:

[0073]

[0074] (2) Determine the formula of microencapsulated powder oil according to test result (1) as follows:

[0075]

[0076] Add isolated whey protein and maltodextrin to the stirring reaction kettle first, then add the same weight of purified water, stir evenly and heat to 60°C, continue stirring for 10 minutes; then add edible linseed oil, edible olives to the reaction kettle Oil, edible sunflower oil, soybean lecithin, and sodium casei...

Embodiment 2

[0082] The various raw material proportions of embodiment 2 are as follows:

[0083]

[0084]

[0085] Embodiment 2 Diabetic patients use complete nutritional formula food nutrients to form as follows:

[0086]

[0087]

[0088] *Not included in weight percent.

[0089] The preparation method is the same as in Example 1.

[0090] GI measurement test example

[0091] According to the formula and production process of Example 1, small-scale production was carried out under the conditions meeting the requirements of GMP to prepare finished products. According to the method of Yang Yuexin et al. (Glycemic Index of Common Cereals and Potatoes. Journal of Nutrition [J], 2003, 2592): 185-189), according to the content of carbohydrates in complete nutrition formula food for diabetic patients, it contains 50g carbohydrates The consumption amount of the rice is 113g, and 50g glucose is used as control. The test subjects were 12 company employee volunteers, half male and ...

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Abstract

The invention relates to a total-nutrient formula food for diabetic patients and a preparation method thereof, belonging to the technical field of food processing preparation. The total-nutrient formula food comprises the following raw materials by weight percent: 10.00%-20.00% of soybean protein isolate, 30.00%-35.00% of microencapsulation special fatty powder, 20.00%-30.00% of maltodextrin, 8.00%-10.00% of soybean dietary fiber, 10%-15% of cooked barley powder, 0.01%-1.50% of decavitamin, and 1.00%-4.0% of compound mineral, wherein the saturated fatty acid in the microencapsulation special fatty powder accounts for not more than 18% of fatty acid content. The total-nutrient formula food for the diabetic patients is not only comprehensive in nutrient contents, but also has the complementary synergy between the main components for controlling the blood glucose of the diabetic patients, and the total-nutrient formula food is the total-nutrient formula food suitable for the diabetic patients more than 10 years old.

Description

technical field [0001] The invention belongs to the technical field of food processing and preparation, and in particular relates to a complete nutritional formula food for diabetic patients and a preparation method thereof. Background technique [0002] In the past 30 years, the prevalence of diabetes in my country has increased significantly. The epidemiological data of 300,000 people in 14 provinces and cities nationwide in 1980 showed that the prevalence of diabetes was 0.67%. From 1994 to 1995, an epidemiological investigation of diabetes was conducted among 210,000 people in 19 provinces and cities nationwide. The prevalence of diabetes among people aged 25 to 64 was 2.5%, and the rate of abnormal glucose tolerance was 3.2%. In the past 10 years, the diabetes epidemic has become more serious. The 2002 National Nutrition Survey conducted a survey on the prevalence of diabetes. The survey used fasting blood glucose > 5.5mmol / L as a screening index, and those above ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/185A23L33/115A23L29/30A23L33/21A23L7/10A23L33/15A23L33/16A23L3/3418
CPCA23L3/3418A23V2002/00A23V2200/02A23V2200/222A23V2200/224A23V2200/328A23V2250/18A23V2250/5114A23V2250/54252A23V2250/5488A23V2250/70A23V2250/156A23V2250/124A23V2250/5116
Inventor 陈伟吴晓明刘振生
Owner BEIJING KANGBAISHI TECH DEV CO LTD
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