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Complete nutrients liquid food suitable for diabetic and its production method

A technology for liquid food and diabetic patients, applied in the field of nutritional health food and its manufacture, full nutrient liquid food and its production and processing

Inactive Publication Date: 2005-11-09
朱瑛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the reasonable glycemic index of food is not used as a technical index for making food for diabetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] 1. Full-nutrient liquid food suitable for diabetics: each liter contains 125-150 grams of carbohydrates, 22-33 grams of fat, 30-50 grams of protein, and 10-18 grams of dietary fiber. The small amount of nutrients (vitamins and minerals) required by pathology, the starch components that mainly provide carbohydrates are processed from ordinary corn starch into concentrated high-amylose colloids, that is, corn starch extracts with high amylose content accounting for 70±10% of the total starch, The corn starch extract is fully mixed with corn oil to form an emulsion after mild hydrolysis, the content of soybean protein in the protein component is 15-50 grams, and the main component of dietary fiber is water-soluble inulin. The energy density of this whole nutrient liquid food suitable for diabetics is determined to be 1.0±0.2 kcal (4.18±0.84 kJ) / ml, and the GI value of the blood sugar index is 55-75.

[0014] The production method of the above-mentioned complete nutrient li...

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Abstract

The present invention discloses a complete nutrient liquid food applicable to diabetics and its production method. Three large energy-supplying nutrient proportions of said complete nutrient liquid food meets the physiological and pathological requirements of diabetics, blood sugar index GI value is 55-75, said product is provided in the form of liquid food and solidified liquid food, and its energy density is 1 Kcal (4.18 kilojoule) / ml and 4 kcal (16.7 kilojoule) / g. The production method includes the following steps: adopting high straight-chain starch as main carbohydrate raw material, using amylase to make low-level hydrolysis, fully emulsifying and mixing hydrolysate and fat and adding bean base protein with low blood sugar index and water soluble fibre alantin and other nutrient supplementing agent.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and relates to a nutritional health food and a manufacturing method thereof, more specifically, a full-nutrient liquid food suitable for diabetics and its production and processing technology. Background technique [0002] There are many foods suitable for diabetics in the prior art. The inventions that have applied for Chinese patents include diabetes rehabilitation biscuits (90106010), formula and production method of diabetic rehabilitation food (94110644), special flour for diabetes and hyperlipidemia (97103207), etc. For the purpose of alleviating symptoms and cooperating with treatment, a variety of foods that are beneficial to diabetics are used, such as pumpkin powder, corn silk, buckwheat, beans, etc., combined with edible Chinese medicines, such as: Poria cocos, yam, kudzu root, gorgon rice, Job's tears, etc., are made into functional health food, which can be used as su...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L35/00
Inventor 朱寿民
Owner 朱瑛