Low-GI formula food suitable for diabetics and preparation method of low-GI formula food

Abstract

The invention relates to the technical field of formula foods for special medical purposes, and discloses a low-GI formula food suitable for diabetics and a preparation method thereof, the low-GI formula food comprises the following raw materials by weight: 4-6% of protein, 2-4% of fat, 10-15% of carbohydrate, 2.5-4.5% of dietary fiber, 0.3-0.5% of mineral, 0.3-0.5% of vitamin, 3-5% of food additive, and the balance purified water. The full-nutrition formula food for the diabetes mellitus with special medical application meets the metabolic characteristics and nutritional requirements of people suffering from the diabetes mellitus in China, and provides a more scientific nutrition intervention means for people suffering from the diabetes mellitus in China.

Description

Technical Field

[0001] The invention relates to the technical field of special medical purpose formula foods, in particular to a low GI formula food suitable for diabetic patients and a preparation method thereof. Background Art

[0002] Diabetes has become a "health killer" for residents in our country. Its complications are seriously endangering the lives of patients and the social and family burden is becoming increasingly serious. Effective prevention and treatment of diabetes is a public health issue that urgently needs to be addressed in our country.

[0003] With the formulation and release of the National Food Safety Standard General Rules for Special Medical Purpose Formulated Foods (GB 29922), nutritional support and nutritional intervention have become important means of auxiliary treatment of diabetes. Special medical purpose diabetes complete nutrition formula foods are nutritional support products specially designed for the physiological characteristics and nutritional needs of the diabetic population.

[0004] my country lacks complete nutritional formula foods for special medical purposes for diabetes, and relies heavily on imports. Moreover, imported products are not very suitable for the physique of Chinese diabetics. my country urgently needs to break through the key technologies of complete nutritional formula foods for special medical purposes for diabetes, provide more effective solutions for the clinical treatment of diabetic patients, and promote the development of my country's national health industry.

[0005] To this end, the present invention provides a low GI formula food suitable for diabetic patients and a preparation method thereof. Summary of the invention

[0006] The purpose of the present invention is to solve at least one technical problem raised in the background technology.

[0007] The embodiment of the present application provides a low GI formula food suitable for diabetic patients, comprising the following raw materials in percentage by weight: 4% to 6% protein, 2% to 4% fat, 10% to 15% carbohydrates, 2.5% to 4.5% dietary fiber, 3‰ to 5‰ minerals, 3‰ to 5‰ vitamins, 3% to 5‰ food additives, and the balance is purified water.

[0008] Furthermore, the energy density of the formula food is 1.0 kcal / mL.

[0009] Furthermore, 45-60% of the energy of the formula food comes from carbohydrates, 25-35% comes from fat, and 15-20% comes from protein.

[0010] Furthermore, the protein of the formula food comes from calcium caseinate, the fat comes from soybean oil, high oleic sunflower oil, and medium-chain triglycerides, the carbohydrate comes from tapioca dextrin, the dietary fiber comes from soybean dietary fiber powder, galacto-oligosaccharides, and polydextrose, the minerals come from sodium citrate, potassium citrate, magnesium chloride, dipotassium hydrogen phosphate, copper sulfate, potassium iodide, ferrous sulfate, manganese sulfate, sodium selenite, and zinc sulfate, and the vitamins come from retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, phytonadione, thiamine hydrochloride, riboflavin, niacinamide, D-calcium pantothenate, pyridoxine hydrochloride, cyanocobalamin, sodium L-ascorbate, D-biotin, and folic acid.

[0011] Furthermore, the content of each component of the formula food is as follows: protein 4.5g / 100mL, fat 3.2g / 100mL, carbohydrate 12g / 100mL, dietary fiber 2g / 100mL, vitamin A 50μgRE / 100mL, vitamin D 1.1μg / 100mL, vitamin E 1mgα-TE / 100mL, vitamin K 15.5μg / 100mL, vitamin B1 0.1mg / 100mL, vitamin B2 0.1mg / 100mL, vitamin B6 0.1mg / 100mL, vitamin B12 0.16μg / 100mL, niacin 1mg / 100mL, folic acid 28μg / 100mL, pantothenic acid 0.5mg / 100mL, vitamin Vitamin C 7mg / 100mL, biotin 3μg / 100mL, sodium 100mg / 100mL, potassium 135mg / 100mL, copper 55μg / 100mL, magnesium 25mg / 100mL, iron 1.2mg / 100mL, zinc 0.8mg / 100mL, manganese 250μg / 100mL, calcium 70mg / 100mL, phosphorus 70mg / 100mL, iodine 9μg / 100mL, chlorine 140mg / 100mL, selenium 4μg / 100mL.

[0012] Furthermore, the food additive is one or more of guar gum, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium alginate, pectin, phospholipids, mono- and di-glycerol fatty acid esters, and polyglycerol fatty acid esters.

[0013] Furthermore, the formula food is suitable for diabetic patients with nutritional risks or malnutrition.

[0014] Furthermore, the method of taking the formula food includes oral administration and tube feeding.

[0015] Furthermore, the tissue state of the formula food is a milky suspension.

[0016] On the other hand, the present invention also provides a method for preparing a low GI formula food suitable for diabetic patients, wherein the formula food comprises the following preparation steps:

[0017] Step 1: Add water phase materials: Disperse the water phase materials in an appropriate amount of purified water, dissolve them fully, and mix them evenly;

[0018] Step 2: Add oil phase materials: Mix the oil phase materials thoroughly and evenly;

[0019] Step 3: Pasteurization: After the water phase and the oil phase are mixed, they are heated to 70°C to 80°C for pasteurization;

[0020] Step 4: High-pressure homogenization: After pasteurization, the liquid is homogenized at a pressure of 20 MPa to 30 MPa;

[0021] Step 5: Fill the prepared liquid into a packaging container;

[0022] Step 6: Place the filled product in a sterilizer for high temperature sterilization at a sterilization temperature of 121°C and an F0 value of 8 to 15 to obtain the finished product.

[0023] Compared with the prior art, the technical solution of this application has the following beneficial effects:

[0024] The present invention is a complete nutritional formula food for diabetes with special medical use that meets the metabolic characteristics and nutritional needs of the diabetic population in my country, and provides a more scientific nutritional intervention method for the diabetic population in my country.

[0025] The present invention can be used as a single nutritional source to meet the nutritional needs of patients with diabetes or hyperglycemia-related diseases under specific diseases or medical conditions.

[0026] The particle size of the invention meets the requirements of the particle size of complete nutrition food and tube feeding, and has good stability during actual use and storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Other features, objects and advantages of the present invention will become more apparent from the detailed description of non-limiting embodiments made with reference to the following drawings:

[0028] Figure 1 This is a laser scanning graph of the accelerated test of the present invention.

[0029] Figure 2 This is a graph showing the flow rate and loss rate of each product in the gastric tube under the action of gravity.

[0030] Figure 3 This is the average particle size chart of 5 products.

[0031] Figure 4 This is the particle size distribution diagram of 5 products. DETAILED DESCRIPTION

[0032] The present invention is further described below in conjunction with the accompanying drawings and embodiments, but they are not intended to limit the present invention.

[0033] The present invention is a complete nutritional formula food for diabetes with special medical use that meets the metabolic characteristics and nutritional needs of the diabetic population in my country, and provides a more scientific nutritional intervention method for the diabetic population in my country.

[0034] The present invention can be used as a single nutritional source to meet the nutritional needs of patients with diabetes or hyperglycemia-related diseases under specific diseases or medical conditions.

[0035] The tissue state of the present invention is a milky suspension.

[0036] The present invention is a thermodynamically unstable system prepared from mutually incompatible water and oil phases, which is easily affected by a variety of internal or external factors, resulting in problems such as sedimentation, flocculation, floating oil and other stability problems.

[0037] The present invention selects creaming rate, centrifugal sedimentation rate, stability index and viscosity as indicators for evaluating stability.

[0038] Among them, the creaming rate can reflect whether the protein or other substances aggregate or flocculate, the stability index and centrifugal sedimentation rate can predict and reflect the phase changes of the product, and the viscosity can reflect the changes in the product's organizational state to a certain extent. The above indicators can be combined to reflect the stability of the product in multiple dimensions.

[0039] After being placed at 60°C for 10 days, the product was tested for stability using a stability analyzer. Figure 1 As shown in Table 1, after 10 days of accelerated testing at 60°C, the stability index did not increase significantly, indicating that the product has good stability.

[0040] Figure 1 Laser scanning atlas for accelerated testing;

[0041] Table 1 Stability index of accelerated test samples:

[0042] Experimental samples Speed ​​0d Speed ​​up 10d Stability index (%) 0.079 0.01

[0043] After 10 days of acceleration, the creaming rate of the product of the present invention is 0, indicating that the product of the present invention has good emulsification stability; the precipitation rate of the product of the present invention increases slightly during the acceleration process, indicating that the stability of the product of the present invention is slightly weakened during the storage process, but can still remain stable; the viscosity does not change significantly, and the results are shown in Table 2.

[0044] Table 2 Index results of accelerated test samples:

[0045] Test samples Speed ​​0d Speed ​​up 10d Creaming rate (%) 0 0 Sedimentation rate (%) 15.93 16.31 Viscosity (mPa·s) 145.5 160.2

[0046] Conclusion: The product of the present invention has good stability.

[0047] The edible method of the present invention includes oral administration and tube feeding.

[0048] Commercially available products were selected as control samples for tube feeding simulation study. The product names were KQL, RD, NQL and DY.

[0049] Among them, KQL, RD, NQL and DY are enteral nutrition suspensions that can be fed through tube feeding.

[0050] The above control samples are all enteral nutrition suspensions suitable for diabetic patients and have been verified by clinical use. The control samples have important reference value for evaluating the tube feeding effect of the product of the present invention.

[0051] The experiment selected flow rate, as well as viscosity and particle size that affect product fluidity as evaluation indicators for tube feeding.

[0052] In the gravity infusion mode, the flow rate and loss rate of each product in the gastric tube are as follows: Figure 2 shown.

[0053] In terms of flow rate in the gastric tube, the flow rate range of the five products is 12.79mL / min-59.93mL / min, among which the flow rate of the product of the present invention is 23.23mL / min, which is in the middle range. Comparative study with clinical application products shows that the flow rate of the product of the present invention meets the requirements of complete nutrition food tube feeding. In actual use, the user can adjust the flow rate through the flow rate regulating valve according to actual conditions and needs.

[0054] In terms of the loss rate in the gastric tube, the loss rates of the five products were all within 5%, among which the loss rate of the product of the present invention was the lowest, which was only 1.12%, indicating that the product of the present invention has a higher utilization rate during tube feeding.

[0055] Conclusion: The product of the present invention has good fluidity and low loss rate in the gastric tube, and has good gastrointestinal nutrition infusion performance.

[0056] The average particle size and particle size distribution are important indicators for measuring the stability of the emulsion and are also important factors in evaluating whether the emulsion meets the requirements for tube feeding.

[0057] In terms of particle size, the particle size range of the five products is 7.20μm-53.06μm, among which the particle size of the product of the present invention is 33.47μm, which is in the middle range. Comparative studies with clinical application products show that the particle size of the product of the present invention meets the requirements of the particle size of complete nutrition food and tube feeding, and has good stability during actual use and storage.

[0058] In terms of particle size distribution, all five products show a bimodal distribution, and the oil droplets are mainly distributed in the range of 0.1-1 μm. The particle size distribution of the product of the present invention is close to that of NQL, KQL and RD, indicating that the product of the present invention has a similar particle size and distribution as the commercially available product.

[0059] The average particle size of each product ( Figure 3 ) and particle size distribution ( Figure 4 ) as shown in the figure.

[0060] Conclusion: The product of the present invention has good stability and uniformity, and has good gastrointestinal nutrition infusion performance.

[0061] The viscosity of the product directly affects the tube feeding delivery status.

[0062] The viscosity values ​​of each product are shown in Table 3.

[0063] Table 3 Sample viscosity values:

[0064]

[0065]

[0066] The viscosity values ​​of the five products all decrease with the increase of shear speed, which indicates that the samples are pseudoplastic fluids with non-Newtonian fluid properties.

[0067] Under the condition of fixed 100rpm, the viscosity of the five products ranges from 42.2cp to 276.57cp, among which the viscosity of DY is too high and exceeds the measuring range, while the viscosity of the product of the present invention is 174.6cp, which is in the middle range. The comparison study with the clinical application products shows that the viscosity of the product of the present invention meets the requirements of complete nutrition food tube feeding.

[0068] Conclusion: The product of the present invention has good fluidity and uniformity, and has good gastrointestinal nutrition infusion performance.

[0069] The present invention belongs to low GI food, and the research data of GI value is as follows:

[0070] The blood sugar response curve is a direct representation of the blood sugar fluctuation after eating a certain food. Comparing the blood sugar fluctuation curves of glucose and the product of the present invention after eating the same amount of AC, the blood sugar response caused by the product of the present invention is smaller than that of glucose.

[0071] Within 120 minutes, the overall change trend of the blood glucose response curves of the tested product of the present invention and the reference food glucose was close. In the first 30 minutes, the postprandial blood glucose of both groups rose to a peak value, but the peak blood glucose of the product of the present invention was 83% of that of glucose. Compared with glucose, the postprandial blood glucose rising trend of the product of the present invention was relatively stable; then the postprandial blood glucose levels of the two groups began to decline. Compared with glucose, the downward trend of the blood glucose response curve of the product of the present invention was relatively slow.

[0072] Table 4 Variance analysis of glucose and blood sugar levels at various time points after meals for the products of the present invention

[0073]

[0074]

[0075] Note: *P<0.05 means significant difference, **P<0.01 means extremely significant difference.

[0076] The GI value of the product of the present invention is calculated as follows.

[0077] The IAUC value of each subject consuming the reference food glucose and the product of the present invention 2 hours after the meal was calculated by the geometric method (see Appendix B for details), and the GI value of glucose was defined as 100, and the GI value of the product of the present invention = IAUC product of the present invention / IAUC

[0078] Glucose×100; GI product of the present invention=I product of the present invention=53, SE=3, SD=12 (as shown in Table 5).

[0079] Table 5 GI calculation of the products of the present invention

[0080]

[0081]

[0082] After analysis, the effective data range of this test should be within the range of I product of the present invention ± 2SD (53.47 ± 2 × 11.76), that is, the GI value should be within the range of 29.95 to 76.99. The above 12 data all meet the requirements of the effective data range. Therefore, the GI value of the product of the present invention is I product of the present invention = 53.47, and the final GI value is corrected to 53.

[0083] According to the grading standard of food GI value, the GI of the product of the present invention is ≤55, which is a low GI food.

[0084] The low GI formula food for diabetic patients of the present invention comprises the following components: (1) 4% to 6% calcium caseinate; (2) 10% to 15% tapioca dextrin; (3) 2% to 4% soybean oil, high oleic sunflower oil, and medium chain triglycerides; (4) 2.5% to 4.5% soybean dietary fiber powder, galacto-oligosaccharide, and polydextrose; (5) 3‰ to 5‰ minerals (sodium citrate, potassium citrate, magnesium chloride, dipotassium hydrogen phosphate, copper sulfate, potassium iodide, ferrous sulfate, manganese sulfate, sodium selenite, and zinc sulfate); (6) vitamins (7) food additives (one or more of guar gum, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium alginate, pectin, phospholipids, mono- and di-glycerol fatty acid esters, and polyglycerol fatty acid esters) 3% to 5%; (8) purified water.

[0085] The method for preparing a low GI formula food for diabetic patients according to the present invention is specifically implemented according to the following steps:

[0086] (1) Adding water phase materials: Disperse the water phase materials in an appropriate amount of purified water, dissolve them fully, and mix them evenly;

[0087] (2) Oil phase feeding: Mix the oil phase materials thoroughly and evenly;

[0088] (3) Pasteurization: After the water phase and oil phase are mixed, they are heated to 70°C to 80°C for pasteurization;

[0089] (4) High-pressure homogenization: After pasteurization, the liquid is homogenized at a pressure of 20 MPa to 30 MPa;

[0090] (5) Filling: Filling the prepared liquid into the packaging container;

[0091] (6) Sterilization: Place the filled product in a sterilizer for high-temperature sterilization at a temperature of 121°C and an F0 value of 8 to 15 to obtain the finished product.

[0092] Embodiment 1:

[0093] Product formula: (1) 40g calcium caseinate; (2) 100g tapioca dextrin; (3) 2g soybean oil, high oleic sunflower oil, medium chain triglycerides; (4) soybean dietary fiber powder, galacto-oligosaccharides, polydextrose 2.5g; (5) 0.3g minerals (sodium citrate, potassium citrate, magnesium chloride, dipotassium hydrogen phosphate, copper sulfate, potassium iodide, ferrous sulfate, manganese sulfate, sodium selenite, zinc sulfate); (6) vitamins (retinyl acetate, cholecalciferol, dl-α-tocopherol acetate) , phytonadione, thiamine hydrochloride, riboflavin, niacinamide, D-calcium pantothenate, pyridoxine hydrochloride, cyanocobalamin, L-sodium ascorbate, D-biotin, folic acid) 0.3 g; (7) food additives (one or more of guar gum, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium alginate, pectin, phospholipids, mono-, di-glycerol fatty acid esters, polyglycerol fatty acid esters) 3 g; (8) purified water to make up to 1000 mL.

[0094] Preparation method:

[0095] (1) Feeding the aqueous phase: Disperse calcium caseinate, tapioca dextrin, soybean dietary fiber powder, galacto-oligosaccharide, polydextrose, minerals (sodium citrate, potassium citrate, magnesium chloride, dipotassium hydrogen phosphate, copper sulfate, potassium iodide, ferrous sulfate, manganese sulfate, sodium selenite, zinc sulfate), vitamins (retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, phytonadione, thiamine hydrochloride, riboflavin, nicotinamide, D-calcium pantothenate, pyridoxine hydrochloride, cyanocobalamin, sodium L-ascorbate, D-biotin, folic acid), and food additives (guar gum, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium alginate, pectin, phospholipids, mono- and di-glycerol fatty acid esters, and polyglycerol fatty acid esters) in an appropriate amount of purified water, dissolve fully, and mix evenly;

[0096] (2) Oil phase feeding: soybean oil, high oleic acid sunflower oil and medium chain triglycerides are fully mixed;

[0097] (3) Pasteurization: The water-oil mixture is pasteurized at 80°C and then enters the homogenizer;

[0098] (4) High-pressure homogenization: After pasteurization, the liquid is homogenized at a pressure of 40 MPa;

[0099] (5) Sterilization: Place the filled product in a sterilizer for high-temperature sterilization at a temperature of 121°C and an F0 value of 8 to 15 to obtain the finished product.

[0100] Embodiment 2:

[0101] Product formula: (1) 50g calcium caseinate; (2) 130g tapioca dextrin; (3) 3g soybean oil, high oleic sunflower oil, medium chain triglycerides; (4) soybean dietary fiber powder, galacto-oligosaccharides, 3g polydextrose; (5) 0.4g minerals (sodium citrate, potassium citrate, magnesium chloride, dipotassium hydrogen phosphate, copper sulfate, potassium iodide, ferrous sulfate, manganese sulfate, sodium selenite, zinc sulfate); (6) vitamins (retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, (7) food additives (one or more of guar gum, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium alginate, pectin, phospholipids, mono- and di-glycerol fatty acid esters, and polyglycerol fatty acid esters) 4 g; (8) purified water to make up to 1000 mL.

[0102] Preparation method:

[0103] (1) Feeding the aqueous phase: Disperse calcium caseinate, tapioca dextrin, soybean dietary fiber powder, galacto-oligosaccharide, polydextrose, minerals (sodium citrate, potassium citrate, magnesium chloride, dipotassium hydrogen phosphate, copper sulfate, potassium iodide, ferrous sulfate, manganese sulfate, sodium selenite, zinc sulfate), vitamins (retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, phytonadione, thiamine hydrochloride, riboflavin, nicotinamide, D-calcium pantothenate, pyridoxine hydrochloride, cyanocobalamin, sodium L-ascorbate, D-biotin, folic acid), and food additives (guar gum, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium alginate, pectin, phospholipids, mono- and di-glycerol fatty acid esters, and polyglycerol fatty acid esters) in an appropriate amount of purified water, dissolve fully, and mix evenly;

[0104] (2) Oil phase feeding: soybean oil, high oleic acid sunflower oil and medium chain triglycerides are fully mixed;

[0105] (3) Pasteurization: The water-oil mixture is pasteurized at 80°C and then enters the homogenizer;

[0106] (4) High-pressure homogenization: After pasteurization, the liquid is homogenized at a pressure of 40 MPa;

[0107] (5) Sterilization: Place the filled product in a sterilizer for high-temperature sterilization at a temperature of 121°C and an F0 value of 8 to 15 to obtain the finished product.

[0108] Embodiment 3:

[0109] Product formula: (1) 60g calcium caseinate; (2) 150g tapioca dextrin; (3) 5g soybean oil, high oleic sunflower oil, medium chain triglycerides; (4) soybean dietary fiber powder, galacto-oligosaccharides, polydextrose 5g; (5) 0.5g minerals (sodium citrate, potassium citrate, magnesium chloride, dipotassium hydrogen phosphate, copper sulfate, potassium iodide, ferrous sulfate, manganese sulfate, sodium selenite, zinc sulfate); (6) vitamins (retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, (7) food additives (one or more of guar gum, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium alginate, pectin, phospholipids, mono- and di-glycerol fatty acid esters, and polyglycerol fatty acid esters) 5 g; (8) purified water to make up to 1000 mL.

[0110] Preparation method:

[0111] (1) Feeding the aqueous phase: Disperse calcium caseinate, tapioca dextrin, soybean dietary fiber powder, galacto-oligosaccharide, polydextrose, minerals (sodium citrate, potassium citrate, magnesium chloride, dipotassium hydrogen phosphate, copper sulfate, potassium iodide, ferrous sulfate, manganese sulfate, sodium selenite, zinc sulfate), vitamins (retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, phytonadione, thiamine hydrochloride, riboflavin, nicotinamide, D-calcium pantothenate, pyridoxine hydrochloride, cyanocobalamin, sodium L-ascorbate, D-biotin, folic acid), and food additives (guar gum, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium alginate, pectin, phospholipids, mono- and di-glycerol fatty acid esters, and polyglycerol fatty acid esters) in an appropriate amount of purified water, dissolve fully, and mix evenly;

[0112] (2) Oil phase feeding: soybean oil, high oleic acid sunflower oil and medium chain triglycerides are fully mixed;

[0113] (3) Pasteurization: The water-oil mixture is pasteurized at 80°C and then enters the homogenizer;

[0114] (4) High-pressure homogenization: After pasteurization, the liquid is homogenized at a pressure of 40 MPa;

[0115] (5) Sterilization: Place the filled product in a sterilizer for high-temperature sterilization at a temperature of 121°C and an F0 value of 8 to 15 to obtain the finished product.

[0116] The present invention uses cassava dextrin as a carbohydrate source. The cassava dextrin is a product obtained by degrading a starch raw material derived from cassava. The structure of the cassava dextrin is that D-glucose is connected by glycosidic bonds, wherein α-(1,4) glycosidic bonds are dominant, forming a linear structure, and also contains a small amount of branched chains connected by α-(1,6) glycosidic bonds. The main component is a glucose polymer, with an average molecular weight of about 2400-3000, a weight average molecular weight of about 9000-14000, an average degree of polymerization of about 15-19, and very low content of monosaccharides and disaccharides.

[0117] As a special carbohydrate, tapioca dextrin has unique nutritional and physiological functions compared with other common carbohydrates. Its low glycemic index (GI) makes it particularly suitable for diabetic patients and helps control blood sugar fluctuations.

[0118] Tapioca dextrin is high in dietary fiber, which helps increase satiety, promotes intestinal health, and helps slow down the digestion and absorption of food in the gastrointestinal tract, further stabilizing blood sugar levels1.

[0119] Cassava dextrin is scientifically matched with other nutrients (such as protein, fat, minerals, vitamins, etc.) to form a comprehensive and balanced nutritional formula. This optimized ratio helps meet the nutritional needs of specific groups of people (such as diabetics) while reducing unnecessary nutritional burden.

[0120] In summary, cassava dextrin has shown significant advantages in the present invention with its unique carbohydrate source, rich dietary fiber and optimized nutritional ratio, providing a more scientific and healthy dietary choice for specific groups such as diabetic patients.

[0121] At the same time, the dietary fiber sources of this product include soybean dietary fiber powder, galacto-oligosaccharides, and polydextrose. It contains both soluble dietary fiber and insoluble dietary fiber. The different compositions and proportions of dietary fiber will affect the body's metabolism and digestion and absorption of carbohydrates. The dietary fiber composition and proportion of this product are determined after screening and testing the GI value.

[0122] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A low GI formula food suitable for diabetic patients, characterized in that: The invention comprises the following raw materials in percentage by weight: 4% to 6% protein, 2% to 4% fat, 10% to 15% carbohydrate, 2.5% to 4.5% dietary fiber, 3‰ to 5‰ minerals, 3‰ to 5‰ vitamins, 3% to 5‰ food additives, and the balance is purified water.

2. A low GI formula food suitable for diabetic patients according to claim 1, characterized in that: The energy density of the formula food is 1.0 kcal / mL.

3. A low GI formula food suitable for diabetic patients according to claim 2, characterized in that: 45-60% of the energy of the formula food comes from carbohydrates, 25-35% comes from fat, and 15-20% comes from protein.

4. A low GI formula food suitable for diabetic patients according to claim 3, characterized in that: The protein of the formula food comes from calcium caseinate, the fat comes from soybean oil, high oleic sunflower oil, and medium-chain triglycerides, the carbohydrate comes from tapioca dextrin, the dietary fiber comes from soybean dietary fiber powder, oligogalactose, and polydextrose, the minerals come from sodium citrate, potassium citrate, magnesium chloride, dipotassium hydrogen phosphate, copper sulfate, potassium iodide, ferrous sulfate, manganese sulfate, sodium selenite, and zinc sulfate, and the vitamins come from retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, phytonadione, thiamine hydrochloride, riboflavin, nicotinamide, D-calcium pantothenate, pyridoxine hydrochloride, cyanocobalamin, sodium L-ascorbate, D-biotin, and folic acid.

5. A low GI formula food suitable for diabetic patients according to claim 4, characterized in that: The content of each component of the formula food is as follows: protein 4.5g / 100mL, fat 3.2g / 100mL, carbohydrate 12g / 100mL, dietary fiber 2g / 100mL, vitamin A 50μgRE / 100mL, vitamin D 1.1μg / 100mL, vitamin E 1mgα-TE / 100mL, vitamin K 15.5μg / 100mL, vitamin B1 0.1mg / 100mL, vitamin B2 0.1mg / 100mL, vitamin B6 0.1mg / 100mL, vitamin B12 0.16μg / 100mL, niacin 1mg / 100mL, folic acid 28μg / 100mL, pantothenic acid 0.5mg / 100mL, vitamin Vitamin C 7mg / 100mL, biotin 3μg / 100mL, sodium 100mg / 100mL, potassium 135mg / 100mL, copper 55μg / 100mL, magnesium 25mg / 100mL, iron 1.2mg / 100mL, zinc 0.8mg / 100mL, manganese 250μg / 100mL, calcium 70mg / 100mL, phosphorus 70mg / 100mL, iodine 9μg / 100mL, chlorine 140mg / 100mL, selenium 4μg / 100mL.

6. A low GI formula food suitable for diabetic patients according to claim 5, characterized in that: The food additive is one or more of guar gum, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium alginate, pectin, phospholipids, mono- and di-glycerol fatty acid esters, and polyglycerol fatty acid esters.

7. The low GI formula food suitable for diabetic patients according to claim 5, characterized in that: The formula food is suitable for diabetic patients with nutritional risks or malnutrition.

8. The low GI formula food suitable for diabetic patients according to claim 5, characterized in that: The method of taking the formula food includes oral administration and tube feeding.

9. The low GI formula food suitable for diabetic patients according to claim 5, characterized in that: The tissue state of the formula food is a milky suspension.

10. A method for preparing a low GI formula food suitable for diabetic patients as claimed in claim 5, characterized in that: The formula food comprises the following preparation steps: Step 1: Add water phase materials: Disperse the water phase materials in an appropriate amount of purified water, dissolve them fully, and mix them evenly; Step 2: Add oil phase materials: Mix the oil phase materials thoroughly and evenly; Step 3: Pasteurization: After the water phase and the oil phase are mixed, they are heated to 70°C to 80°C for pasteurization; Step 4: High-pressure homogenization: After pasteurization, the liquid is homogenized at a pressure of 20 MPa to 30 MPa; Step 5: Fill the prepared liquid into a packaging container; Step 6: Place the filled product in a sterilizer for high temperature sterilization at a sterilization temperature of 121°C and an F0 value of 8 to 15 to obtain the finished product.

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