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Food for type-2 diabetes patients and preparation method thereof

A type 2 diabetes and food technology, applied in the directions of food ingredients, functions of food ingredients, food ingredients containing oil, etc., can solve the problem of unable to meet the nutritional needs of type 2 diabetes patients, unable to target the etiology of type 2 diabetes patients, and the quality of nutritional emulsions Instability and other problems, to achieve the effect of improving adverse physical reactions, good quality control, and reducing adverse physical reactions

Inactive Publication Date: 2017-11-24
GUANGZHOU SALIAI STEMCELL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] CN101889669B discloses an enteral nutrition emulsion, including protein, carbohydrates, fat, and dietary fiber. The quality of this nutrition emulsion is unstable, the nutrition is incomplete, and it is inconvenient to carry
However, this special food formula for diabetic patients cannot target the pathogenesis of type 2 diabetic patients and cannot meet the balanced nutritional needs of type 2 diabetic patients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A dietary food for patients with type 2 diabetes and a preparation method thereof, comprising the steps of:

[0037] The carbohydrate is composed of one or more of maltodextrin, modified starch and starch.

[0038] A. Accurately weigh 15 parts by weight whey protein isolate powder, 30 parts by weight vegetable fat powder (including 18 parts by weight medium chain triglyceride powder, 8 parts by weight sunflower oil powder, 4 parts by weight linseed oil powder), 10 parts by weight Part of dietary fiber, 45 parts by weight of carbohydrates, 2 parts by weight of soybean lecithin, 0.5 parts by weight of L-carnitine, 0.2 parts by weight of phytosterols, 0.3 parts by weight of vitamins, 0.3 parts by weight of minerals;

[0039] B. According to the decreasing mixing method, add materials of the same weight in turn, stir and mix evenly, and obtain intermediate products;

[0040] C. Conduct quality index testing on intermediate products;

[0041] D. Packaging, waiting until th...

Embodiment 2

[0045] A food for special dietary use for patients with type 2 diabetes and a preparation method thereof, comprising the steps of:

[0046] The carbohydrate is composed of one or more of maltodextrin, modified starch and starch.

[0047] A. Accurately weigh 20 parts by weight protein powder (comprising 13 parts by weight soybean protein isolate powder and 7 parts by weight whey protein isolate powder), 25 parts by weight vegetable fat powder (comprising 15 parts by weight medium chain triglyceride powder, 10 parts by weight part sunflower oil powder), 15 parts by weight of dietary fiber, 40 parts by weight of carbohydrates, 3 parts by weight of soybean lecithin, 1 part by weight of L-carnitine, 0.6 parts by weight of phytosterols, 0.5 parts by weight of vitamins, and 0.1 parts by weight of minerals;

[0048] B. According to the decreasing mixing method, add materials of the same weight in turn, stir and mix evenly, and obtain intermediate products;

[0049] C. Conduct quality...

Embodiment 3

[0054] A food for special dietary use for patients with type 2 diabetes and a preparation method thereof, comprising the steps of:

[0055] The carbohydrate is composed of one or more of maltodextrin, modified starch and starch.

[0056] A. Accurately weigh 25 parts by weight of protein powder (including 12 parts by weight of whey protein isolate powder, 10 parts by weight of soybean peptide powder, and 3 parts by weight of casein powder), 25 parts by weight of vegetable fat powder (including 10 parts by weight of medium-chain glycerol powder) Triester powder, 4 parts by weight of soybean oil powder, 8 parts by weight of sunflower oil powder, 3 parts by weight of walnut oil powder), 10 parts by weight of dietary fiber, 35 parts by weight of carbohydrates, 1 part by weight of soybean lecithin, 1.5 parts by weight of L-carnitine , 0.8 parts by weight of phytosterols, 0.1 parts by weight of vitamins, and 0.5 parts by weight of minerals;

[0057] B. According to the decreasing mi...

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PUM

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Abstract

The invention provides a food for type-2 diabetes patients and a preparation method thereof. Counted by the total weight, the food for the type-2 diabetes patients, provided by the invention, comprises the following components: 15-30wt% of a protein powder, 20-30wt% of a plant fat powder, 5-15wt% of dietary fiber, 30-45wt% of carbohydrate, 0.1-0.5wt% of vitamin, 0.1-0.5wt% of mineral substances, 0.5-1.5wt% of L-carnitine. After the type-2 diabetes patients eat the food provided by the invention, stable blood sugar can be maintained, fatigue symptoms disappear, the immunity is improved, and the probability of catching a cold is low.

Description

technical field [0001] The invention belongs to the technical field of food for special dietary use, and in particular relates to a dietary food for patients with type 2 diabetes and a preparation method thereof. Background technique [0002] Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia due to defects in insulin secretion or insulin action. Sustained high blood sugar and long-term metabolic disorders can lead to damage to the tissues and organs of the whole body, especially the eyes, kidneys, cardiovascular and nervous systems, and their dysfunction and even failure. In severe cases, it can cause acute complications such as dehydration, electrolyte disturbance and acid-base imbalance Ketoacidosis and hyperosmolar coma. [0003] Typical symptoms in the clinical manifestations of diabetes are more than three and one less, drinking more, eating more, urinating more and losing weight. Acute complications are characterized by aggravated stre...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/40A23V2002/00A23V2200/328A23V2200/324A23V2250/54252A23V2250/18A23V2250/1944A23V2250/5116A23V2250/5114A23V2250/5118A23V2250/70A23V2250/0612A23V2250/156A23V2250/2136A23V2250/5488A23V2250/54246A23V2250/55
Inventor 陈海佳葛啸虎王一飞程建强王小燕
Owner GUANGZHOU SALIAI STEMCELL SCI & TECH CO LTD
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