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Diabetes full-nutrition formula food and preparation method thereof

A formula food and complete nutrition technology, applied in the direction of bacteria used in food preparation, food science, bifidobacteria, etc., can solve the problem that the patient's resistance will not produce beneficial help, there are concerns about food intake, and it is not suitable for long-term consumption To improve the body's immunity, reduce oxidative stress, and improve the intestinal environment

Pending Publication Date: 2021-03-26
山东第一医科大学附属内分泌与代谢病医院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the treatment of diabetic patients is mainly based on drug therapy combined with dietary structure adjustment. Reducing sugar intake is the key to diabetes control. There are concerns about intake, which can lead to malnutrition in patients
In the prior art, there are many formula foods for diabetic patients, but these formula foods are mostly attributed to reducing the intake of sugar, which cannot provide the comprehensive nutrition needed by patients, and the taste is monotonous for patients, so they are not suitable for long-term consumption; , the existing formula food is mainly to meet the patient's oral needs, and will not produce beneficial help to the patient's resistance

Method used

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  • Diabetes full-nutrition formula food and preparation method thereof
  • Diabetes full-nutrition formula food and preparation method thereof
  • Diabetes full-nutrition formula food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] According to the weight of raw materials in Table 1, prepare the raw materials of formula food:

[0038] Table 1 Raw material composition

[0039]

[0040] Use the raw materials in Table 1 to prepare formula food, the process is as follows:

[0041] Step 1: Pretreatment of Raw Materials

[0042] The above raw materials can only be used after passing the inspection. Get the above-mentioned raw materials according to Table 1, remove the outer packaging in the buffer area and enter the material preparation room, and pass through a 60-mesh sieve for subsequent use.

[0043] Among the raw materials, maltodextrin is a starch derivative that does not contain free starch and is made from starch by enzymatic low-level hydrolysis, refining, and spray drying, with a DE value of 8.4;

[0044] Ginger powder is the powder obtained from dried ginger after ultrafine pulverization;

[0045] In soy protein isolate, the protein content is 95%;

[0046] In whey protein, the protein...

Embodiment 2

[0081] According to the weight of raw materials in Table 4, prepare the raw materials of formula food:

[0082] Table 4 raw material composition

[0083]

[0084]

[0085] In formula food preparation process, the difference with embodiment 1 is:

[0086] The quality of maltodextrin accounts for 75% (1.885626kg) of the total mass of maltodextrin; the quality of maltodextrin accounts for 25% (0.628542kg) of the total mass of maltodextrin;

[0087] Maltodextrin is a starch derivative that does not contain free starch and is made from starch by low-level enzymatic hydrolysis, refining, and spray drying, with a DE value of 9.4;

[0088] Among soybean protein isolates, the protein content is 90.46%;

[0089] In whey protein, the protein content is 78.6%;

[0090] In konjac flour, the content of glucomannan is 86.4%, and the particle size required to be ≥120 mesh accounts for more than 90%;

[0091] In the probiotic powder, the mass ratio of Lactobacillus plantarum, Lactoba...

Embodiment 3

[0094] The difference from Example 1 is that,

[0095] The quality of maltodextrin accounts for 45% (1.5093756kg) of the total mass of maltodextrin; the quality of maltodextrin accounts for 55% (1.8447924kg) of the total mass of maltodextrin;

[0096] In the probiotic powder, the mass ratio of Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum is 1.8:3.6:1.4:3.3:2.7.

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Abstract

The invention provides a diabetes full-nutrition formula food and a preparation method thereof. The formula food comprises maltodextrin, resistant dextrin, xylitol, fruit and vegetable powder, gingerpowder, soy isolate protein, whey protein, vegetable fat powder, inulin, fructo-oligosaccharide, konjaku flour, probiotic powder, retinyl acetate, vitamin D3 powder, D-alpha-tocopheryl acetate powder,vitamin K1, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, nicotinamide, folic acid, D-calcium pantothenate, L-sodium ascorbate, D-biotin, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, calcium hydrophosphate, potassium iodide, sodium selenite and potassium chloride. The diabetes full-nutrition formula food is rich in nutrition,can improve the microenvironment in the body of a patient, can resist oxidative stress of hyperglycemia on the body, and reduces body injury. The preparation method of the formula food has the advantages that the process is simple and easy to control and the formula food is suitable for wide popularization.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a diabetic full-nutritional formula food and a preparation method thereof. Background technique [0002] According to the 9th edition of the "IDF Global Diabetes Overview" released by the International Diabetes Federation, there are currently about 463 million people with diabetes worldwide, and most of these patients are type 2 diabetes. If they are not treated in time, they will face serious problems Complications not only affect the quality of life of patients, but also increase medical expenses and family burdens. It can be seen that the prevention of type 2 diabetes is of great significance. [0003] At present, the treatment of diabetic patients is mainly based on drug therapy combined with dietary structure adjustment. Reducing sugar intake is the key to diabetes control. There are concerns about intake, which can lead to malnutrition in patients. In the prior art, there ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/135A23L33/21A23L33/10A23L27/10
CPCA23L33/40A23L33/135A23L33/21A23L33/10A23L27/10A23V2002/00A23V2400/125A23V2400/113A23V2400/175A23V2400/169A23V2400/533A23V2200/15A23V2200/328A23V2200/3204A23V2200/324A23V2250/1588A23V2250/161A23V2250/1592A23V2250/1642A23V2250/1612A23V2250/1578A23V2250/16A23V2250/1614A23V2250/1626A23V2250/28A23V2250/5062A23V2250/5066A23V2250/5114A23V2250/54252A23V2250/5488A23V2250/6422A23V2250/702A23V2250/7106A23V2250/712A23V2250/7142A23V2250/7042A23V2250/7044A23V2250/7052A23V2250/706A23V2250/7046A23V2250/705A23V2250/7056A23V2250/708A23V2250/72
Inventor 丁丽娜丁文宇王志斌侯艳丽刘长青王瑶
Owner 山东第一医科大学附属内分泌与代谢病医院
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