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Low-GI meal replacement rod for diabetes patients and preparation method and applications thereof

A diabetes and meal replacement technology, which is applied in the field of low GI meal replacement bars and their preparation, can solve the problems of not being able to verify whether the product is suitable for diabetics, not satisfying diabetics, and lack of scientific support, so as to enrich food types and promote The effect of virtuous cycle adjustment and slowing down blood sugar fluctuations

Inactive Publication Date: 2019-03-29
玛士撒拉(上海)医疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Most of the commercially available meal replacement bars use grain as the main raw material and are made of high-viscosity syrup. Therefore, most of the products not only taste sweet, but also contain more than 60% carbohydrates. Easy-to-absorb monosaccharides and disaccharides have a high glycemic index, and blood sugar rises rapidly after eating; at the same time, in order to maintain the crispness and taste of cereal bar products, more fat is added to general meal replacement bar products, and the total energy is too high. High, so not suitable for diabetics
At the same time, the food developed for diabetics on the market is very limited, and the few products developed for diabetics have some sensory defects, which cannot meet the needs of diabetics
Moreover, the development process of most products lacks scientific support, so that it is impossible to prove whether the product is suitable for diabetics

Method used

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  • Low-GI meal replacement rod for diabetes patients and preparation method and applications thereof
  • Low-GI meal replacement rod for diabetes patients and preparation method and applications thereof
  • Low-GI meal replacement rod for diabetes patients and preparation method and applications thereof

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preparation example Construction

[0055] At the same time, the present invention also provides a method for preparing a meal replacement bar, which mainly includes:

[0056] According to the recipe requirements, control the temperature of boiling sugar, add liquid raw materials, granular raw materials, and powder raw materials, stir evenly, press and shape, and cut to obtain semi-finished products with consistent specifications and weights;

[0057] The resulting semi-finished product is cooled to about 8°C through a tunnel under sterile conditions to avoid water mist after packaging to affect product quality;

[0058] The cooled product is inner-packaged and outer-packaged, and then stored in the warehouse, which is a finished meal replacement bar that can be sold.

[0059] The meal replacement bar prepared by the above method of the present invention is suitable for use as a meal replacement food for weight loss, especially suitable for diabetic patients to eat as a meal replacement / nutritional weight loss f...

Embodiment 1

[0061] According to mass percentage, isomaltooligosaccharide 12%, polydextrose 5%, resistant dextrin 8%, oat β-glucan 3%, inulin 2%, konjac flour 1%, chia seeds 5%, oatmeal 5%, Puffed Quinoa 5%, Citrus Fiber 3%, Soy Grain Protein 18%, Soy Protein Isolate 5%, Whey Protein Concentrate 5%, Milk Protein Concentrate 3%, Maltitol 10%, Coconut Oil 3%, Glycerin 3.5%, 3% phospholipids, 0.45% salt, and 0.05% food essence, each raw material is weighed in right amount respectively.

[0062] Control the temperature of boiling sugar, add liquid raw materials, granular raw materials and powder raw materials, and stir evenly.

[0063] Then, use molding equipment to press the mixture into a flat, compact shape with uniform thickness, and cut semi-finished products with consistent specifications and stable weight to prevent pollution.

[0064] The semi-finished products after cutting are passed through the cooling tunnel in a sterile state, so that the temperature drops to about 8°C, so as to ...

Embodiment 2

[0069] According to mass percentage, 10% isomaltooligosaccharide, 10% polydextrose, 5% resistant dextrin, 1% oat β-glucan, 1% inulin, 0.5% konjac powder, 5% chia seeds, oatmeal 10%, Puffed Quinoa 15%, Citrus Fiber 1%, Soy Grain Protein 10%, Soy Protein Isolate 3%, Whey Protein Concentrate 5%, Milk Protein Concentrate 8%, Maltitol 10%, Coconut Oil 1%, Glycerin 1%, 3% phospholipids, 0.4% salt, and 0.1% food essence, each raw material is weighed in right amount respectively.

[0070] Then, referring to the method of Example 1, the low GI meal replacement bar of Example 2 was obtained.

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Abstract

The invention provides a low-GI meal replacement rod for diabetes patients and a preparation method and applications thereof. The low-GI meal replacement rod is mainly prepared from following raw materials: dietary fibers, proteins, sugar alcohols, cereal grains, oil, and optional condiments; wherein dietary fibers comprise water soluble dietary fibers and insoluble dietary fibers. The main raw materials are all low-GI materials, at the same time, soluble and insoluble dietary fibers are added, through scientific blending, the meal replacement rod has a characteristic of low GI (glycemic index), and moreover, raw materials that are rich in dietary fibers such as chia seeds, oatmeal, quinoa, konjak, and the like, are added to effectively reduce the increasing of GI after meals. The low-GI raw material and raw materials rich in dietary fibers cooperate with each other, the satiety is enhanced, the hungry feeling is reduced, and the blood glucose fluctuation is reduced.

Description

technical field [0001] The invention relates to the field of food, in particular to a low GI meal replacement bar suitable for diabetic patients, its preparation method and application. Background technique [0002] Diabetes is a common endocrine and metabolic disease. It is a series of metabolic disorder syndromes of sugar, protein, fat, water and electrolytes caused by relative or absolute insufficiency of insulin in the body. Clinically, it is characterized by hyperglycemia. Typical cases Symptoms such as polyuria, polydipsia, polyphagia, and weight loss may occur, that is, symptoms of "three excesses and one deficiency". Once diabetes is not well controlled, it will lead to a variety of acute and chronic complications, especially chronic complications involving kidneys, eyes, feet and other tissues and organs, resulting in disability and high mortality, seriously affecting the physical and mental health of patients, and causing personal , family and society are a heavy ...

Claims

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Application Information

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IPC IPC(8): A23L7/126A23L33/12A23L33/125A23L33/17A23L33/21
CPCA23V2002/00A23L7/126A23L33/12A23L33/125A23L33/17A23L33/21A23V2200/328A23V2250/64A23V2250/28A23V2200/3202A23V2200/326
Inventor 唐黎明张波戴月徐佳崔鹏举张卫家朱颖肖融李琦
Owner 玛士撒拉(上海)医疗科技有限公司
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