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Clinical nutritional composition for diabetes and preparation method of clinical nutritional composition

A nutritional composition and diabetes technology, which is applied in the direction of drug combination, food ingredients containing inorganic compounds, food science, etc., can solve the problems of poor taste, difficulty in meeting the dietary needs of diabetic patients, and poor satiety, so as to achieve satiety Reinforcement, good viscoelasticity, blood sugar stabilization effect

Pending Publication Date: 2021-02-19
HEILONGJIANG UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current meal replacement food for diabetic patients has the problems of poor taste and poor satiety, and it is difficult to meet the dietary needs of diabetic patients.
[0004] Through the above analysis, the existing problems and defects of the prior art are: the current meal replacement food for diabetic patients has poor taste and poor satiety, and it is difficult to meet the dietary needs of diabetic patients

Method used

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  • Clinical nutritional composition for diabetes and preparation method of clinical nutritional composition
  • Clinical nutritional composition for diabetes and preparation method of clinical nutritional composition
  • Clinical nutritional composition for diabetes and preparation method of clinical nutritional composition

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preparation example Construction

[0059] Such as figure 1 As shown, the preparation method of the diabetes clinical nutritional composition provided by the embodiments of the present invention comprises the following steps:

[0060] S101, extract protein from soybeans to obtain bean dregs, place the bean dregs in a high-pressure steam engine, set the steam pressure to 0.2-0.3 MPa, and carry out the treatment for 10-15 minutes to obtain the processed bean dregs; use the processed bean dregs and absolute ethanol for The preparation of soybean fiber powder;

[0061] S102, sieving wheat bran to obtain fine wheat bran; mixing soybean fiber, fine wheat bran, gluten, and buckwheat flour, and stirring evenly to obtain a mixture;

[0062] S103, washing and slicing fresh konjac, using fresh konjac slices to prepare konjac gum, and desulfurizing the konjac gum to obtain pure konjac gum;

[0063] S104, rinsing the mulberry leaves with clean water, placing them in a drying box, setting the drying temperature to 60-80° C....

Embodiment 1

[0097] Case one:

[0098] Wang, male, 18 years old, was diagnosed with diabetes in the company's physical examination, and his blood sugar concentration remained high after half a year of drug treatment. The nutritional composition is used for meal replacement, and the recovery is better, and the body weight is increased. Currently, the nutritional composition is still used, and the feedback is better.

[0099] Case 2:

[0100] Zhang, male, 53 years old, was admitted to the hospital for sudden fainting during farming. The initial diagnosis was diabetes. After routine treatment, the patient insisted on leaving the hospital to take medicine to stabilize blood sugar. Due to the painful process of taking medicine and the inconvenience to life, the food cost was calculated comprehensively. Lower than the cost of medical treatment, so the nutritional composition is started to be consumed. Currently still in consumption, the blood sugar test results show that although the blood sug...

Embodiment 2

[0102]Extract protein from soybeans to obtain bean dregs, place the bean dregs in a high-pressure steam engine, set the steam pressure to 0.2 MPa, and process for 10 minutes to obtain the processed bean dregs; use the processed bean dregs and absolute ethanol to prepare soybean fiber powder; Sieving the wheat bran to obtain fine wheat bran; mixing soybean fiber, fine wheat bran, gluten and buckwheat flour and stirring evenly to obtain a mixture.

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Abstract

The invention belongs to the technical field of food preparation, and discloses a clinical nutritional composition for diabetes and a preparation method of the clinical nutritional composition. The clinical nutrition composition for diabetes consists of the following components in parts by mass of 8-15 parts of soybean fiber powder, 10-20 parts of wheat bran, 7-10 parts of vital gluten, 2-3 partsof konjac glucomannan, 6-7 parts of buckwheat flour, 2-3 parts of safflower seed oil, 5-6 parts of folium mori, 2-3 parts of radix puerariae, 7-9 parts of rhizoma dioscoreae, 4-5 parts of Pu'er tea, 2-3 parts of lilies, 1-2 parts of lotus seeds and 1-2 parts of a nutrition additive. Prepared soybean fiber is high in water content, and the satiety can be enhanced. The vital gluten consists of gliadin and glutenin, has good viscoelasticity, film-forming property, water absorption property and oil absorption property, and can provide high-quality protein for diabetic patients. Desulfurization isperformed during preparation of the konjac glucomannan, so that the quality stability of a konjac glucomannan product is effectively guaranteed, harm to a human body is reduced, blood sugar is stabilized, and the clinical nutrition composition is suitable for diabetics to eat.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a diabetes clinical nutritional composition and a preparation method thereof. Background technique [0002] Present: Diabetes mellitus is a metabolic disease characterized by hyperglycemia due to defects in insulin secretion and / or insulin action. Sustained high blood sugar and long-term metabolic disorders can lead to damage, dysfunction and failure of tissues and organs throughout the body, especially the eyes, kidneys, cardiovascular and nervous systems. Severe cases can cause acute complications such as dehydration, electrolyte disturbance and acid-base imbalance, ketoacidosis and hyperosmolar coma. [0003] Diabetes treatment includes diabetes education, diet therapy, exercise therapy, drug therapy, blood sugar monitoring, and the detection and control of other cardiovascular disease risk factors. The principle of dietary therapy is: control total calo...

Claims

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Application Information

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IPC IPC(8): A23L33/21A23L33/22A23L33/185A23L33/115A23L33/10A23L33/15A23L33/175A23L33/105A23L33/155A23L33/16A23L29/244A23L7/10A23L19/10A61K36/8967A61P3/10
CPCA23L33/21A23L33/22A23L33/185A23L33/115A23L33/10A23L33/15A23L33/175A23L33/105A23L33/155A23L33/16A23L29/244A23L7/10A23L19/10A61K36/605A61K36/8945A61K36/8967A61K36/62A61P3/10A23V2002/00A23V2200/30A23V2200/314A23V2200/32A23V2200/302A23V2200/328A23V2200/3262A23V2200/326A23V2250/5116A23V2250/5066A23V2250/18A23V2250/21A23V2250/214A23V2250/702A23V2250/7042A23V2250/7044A23V2250/7052A23V2250/706A23V2250/708A23V2250/71A23V2250/712A23V2250/714A23V2250/7046A23V2250/7056A23V2250/705A23V2250/72A23V2250/0644A23V2250/1578A23V2250/1614A23V2250/161A23V2250/16A23V2250/1642A23V2250/1592A23V2250/1612A23V2250/1588A23V2250/1586A23V2250/1608A23V2250/1626A23V2250/1598A61K2300/00
Inventor 樊蓉单媛莉孙晓辉牛世煜周爽孙玉奇马国庆
Owner HEILONGJIANG UNIV OF CHINESE MEDICINE
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