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Nutritionally balanced food composition for high blood sugar people

A nutritionally balanced and composition technology, applied in food preservation, baked goods, food science and other directions, can solve the problems of unsatisfactory long-term eating effect, unable to meet the macronutrient needs of people with high blood sugar, etc., so as to delay the progress of diabetes and delay glucose Absorption, reducing the effect of blood sugar fluctuations

Pending Publication Date: 2020-02-21
SHANDONG ACADEMY OF PHARMACEUTICAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] Although some patents, such as application numbers 201510802837.2 and 201610135093.8, add chromium-rich yeast to the invented products, and chromium nicotinate, chromium picolinate or chromium trichloride are added to the product of patent application number 200510089973.8, but because the products cannot meet the needs of people with high blood sugar macronutrient requirements, the effect of long-term consumption is not ideal
[0015] To sum up, there is currently no nutritionally balanced food suitable for household use that uses natural food raw materials, supplemented with trace element chromium (Cr3+) to fully meet the nutritional needs of people with high blood sugar.

Method used

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  • Nutritionally balanced food composition for high blood sugar people
  • Nutritionally balanced food composition for high blood sugar people
  • Nutritionally balanced food composition for high blood sugar people

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1, puffed nutritional powder

[0040]

[0041] Remarks: * represents the fraction of chromium (Cr3+), and chromium nicotinate contains about 12.2% of chromium (Cr3+).

[0042] Ingredients: Rice Flour 54kg, Non-GMO Soybean Flour 50kg, Millet Flour 30kg, Mung Bean Flour 24kg, Yam Flour 8kg, Fresh Egg Liquid 23kg; High Oleic Canola Oil 8kg, Coconut Oil 4kg, Calcium Stearoyl Lactate 0.4kg , tert-butyl hydroquinone 4.7g; isomalt oligosaccharide 3kg, sodium chloride 1.8kg, stevia 0.6kg, chromium nicotinate 0.6g.

[0043] Preparation method: 1. Crushed raw grains, non-GMO soybeans, baked at 120°C for 1 hour, cooled to room temperature, and crushed to 80 mesh. Rice, mung bean, millet, crushed into 80-mesh fine powder;

[0044] 2. Small ingredients pre-mixed, chromium nicotinate, stevia, sodium chloride, isomalt oligosaccharide, pre-mixed;

[0045] 3. Mixing of powder materials, rice flour, non-GMO soybean flour, millet flour, mung bean flour, yam powder and pre-mi...

Embodiment 2

[0057] Example 2, Nutrient paste

[0058]

[0059] Remarks: * represents the fraction of chromium (Cr3+), and the content of chromium (Cr3+) in chromium picolinate is about 12%.

[0060] Ingredients: lotus root flour 68kg, non-GMO soybean flour 60kg, rice flour 30kg, mung bean flour 10kg; high oleic peanut oil 6kg, coconut oil 4.8kg, tertiary butyl hydroquinone 4.4g; fresh egg liquid 20kg, inulin 2kg, chlorine Sodium 1.6kg, phospholipid 1.1kg, acesulfame potassium 0.3kg, aspartame 0.3kg, chromium picolinate 1g.

[0061] Production method: 1. Crushed raw grains, crushed non-GMO soybeans, mung beans and rice, and passed through an 80-mesh sieve;

[0062] 2. Weigh the materials, according to the weight from small to large, weigh each raw material;

[0063] 3. The mixed oil is heated and melted, high oleic peanut oil, coconut oil and tert-butyl hydroquinone are mixed and heated to 60°C, stirred and mixed, and kept warm for later use;

[0064] 4. Water phase preparation, add 86...

Embodiment 3

[0076] Example 3, Biscuits

[0077]

[0078]

[0079] Remarks: * represents the fraction of chromium (Cr3+), and chromium yeast contains about 2000ppm of chromium (Cr3+).

[0080] Ingredients: flour 100kg non-GMO soybean flour 42kg mung bean flour 18kg, rice flour 4kg; olive oil 6.4kg, coconut oil 6.8kg, polyglycerol fatty acid ester 1.2kg, monoglyceride 0.6kg, tert-butyl hydroquinone 4.8g ; Inulin 2.4kg, sodium chloride 1.2kg, sodium bicarbonate 0.6kg, chromium yeast 50g, sucralose 44g, sodium metabisulfite 3g, fresh egg liquid 25kg.

[0081] Production method: 1. Crushed raw grains, crushed non-GMO soybeans, mung beans and rice, and passed through an 80-mesh sieve;

[0082] 2. Mixing powder materials, weighing flour (commercially available), non-GMO soybean powder, mung bean powder and rice flour, and mixing to obtain powder material A;

[0083] 3. Atomize and spray the mixed oil, weigh olive oil, coconut oil, polyglycerol fatty acid ester, monoglyceride and tert-but...

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Abstract

The invention discloses a nutritionally balanced food composition for high blood sugar people. The composition comprises the following components: 184-208 parts of starch raw materials, 84-120 parts of GMO-free soybean powder, 20-48 parts of mung bean powder, 40-50 parts of fresh egg liquid, 12-16 parts of high-oleic acid vegetable oil, 8-13.6 parts of coconut oil, 4-6 parts of inulin or isomaltooligosaccharide, and 0.00015-0.00024 part of chromium (Cr<3+>), wherein the starch raw materials refer to edible raw materials with a starch content of more than 65%, include flour, rice flour, milletflour, corn flour, lotus root starch, buckwheat powder, yam flour, radix puerariae powder and starch, and can be used alone or in combination; and the high-oleic acid vegetable oil refers to vegetableoil with an oleic acid content of more than 60%, and includes olive oil, high-oleic acid double-low rapeseed oil and high-oleic acid peanut oil. The food composition provided by the invention can beused to prepare puffed nutrition powder, nutrition paste or biscuit products.

Description

technical field [0001] The invention belongs to the field of nutrition and health food, and specifically relates to a nutritionally balanced food composition for people with high blood sugar. Background technique [0002] Diabetes is a series of metabolic disorder syndromes of sugar, protein, fat, water and electrolytes caused by various pathogenic factors such as genetic factors and endocrine dysfunction, resulting in pancreatic islet dysfunction and insulin resistance. [0003] Diabetes is clinically characterized by hyperglycemia. Normal values ​​for the human body: fasting blood sugar (no caloric intake for at least 8 hours) is 3.9-6.1mmol / L, postprandial (2 hours) blood sugar is 4.4-7.8mmol / L, and glycosylated hemoglobin is 4-6%. The diagnostic criteria for diabetes are: fasting blood glucose ≥ 7.0 mmol / L or postprandial blood glucose ≥ 11.1 mmol / L or glycated hemoglobin ≥ 6.5%. Fasting blood glucose between 6.1-7.0 mmol / L is called impaired fasting blood glucose; pos...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L15/00A23L11/00A23L33/115A23L33/21A23L33/16A23L7/17A23L7/10A23L19/10A21D2/36A21D2/08A21D2/18A21D2/02A21D2/16A21D15/00A21D13/062A23L3/349A23L33/125
CPCA23L33/40A23L15/00A23L11/07A23L11/05A23L33/115A23L33/21A23L33/16A23L7/17A23L7/198A23L19/10A21D2/362A21D2/36A21D2/08A21D2/181A21D2/02A21D2/16A21D15/00A21D13/062A23L3/349A23L33/125A23V2002/00A23V2200/328A23V2250/18A23V2250/5062A23V2250/6412A23V2250/1586A23V2200/222A23V2250/192A23V2250/1842A23V2250/242A23V2250/2482A23V2200/02
Inventor 陈彬合贾婵媛袁振海
Owner SHANDONG ACADEMY OF PHARMACEUTICAL SCIENCES
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