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
View PDF4 Cites 15 Cited by
  • 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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • 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

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

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

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

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

[0058] The cooled product is packaged internally and externally, 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 application as a weight loss meal replacement food, especially suitable for diabetic patients to eat as a meal replacement / nutritional weight loss food. It can not...

Example Embodiment

[0060] Example 1

[0061] In terms of mass percentage, 12% isomalt oligosaccharide, 5% polydextrose, 8% resistant dextrin, 3% oat β-glucan, 2% inulin, 1% konjac flour, 5% chia, oatmeal 5%, puffed quinoa 5%, citrus fiber 3%, soy granule protein 18%, soy protein isolate 5%, whey protein concentrate 5%, milk protein concentrate 3%, maltitol 10%, coconut oil 3%, glycerin 3.5%, 3% phospholipid, 0.45% of table salt, and 0.05% of edible flavor, respectively weigh an appropriate amount of each raw material.

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

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

[0064] The cut semi-finished product is passed through a cooling tunnel in a sterile state, and the temperature is lowered to about 8°C to avoid ...

Example Embodiment

[0068] Example 2

[0069] In terms of mass percentage, oligoisomaltose 10%, polydextrose 10%, resistant dextrin 5%, oat β-glucan 1%, inulin 1%, konjac flour 0.5%, chia seed 5%, oatmeal 10%, puffed quinoa 15%, citrus fiber 1%, soy granular protein 10%, soy protein isolate 3%, whey protein concentrate 5%, milk protein concentrate 8%, maltitol 10%, coconut oil 1%, glycerin 1%, 3% phospholipid, 0.4% salt, and 0.1% edible flavor, respectively weigh an appropriate amount of each raw material.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap