Formula and production process of special medical and special dietary composite meal for diabetes of thin people

Abstract

The invention discloses a special medical and special dietary composite diet formula for thin people diabetes and a production process, and belongs to the technical field of functional foods, graded nutrition intervention is performed aiming at metabolic disorders of emaciation type diabetes, and through the synergistic effect of 20-30 wt% of medicinal and edible components, 35 wt% of precise nutrition components and 35-45 wt% of low-GI value control components, the food has the efficacy of improving the diabetes mellitus immunity, improving the diabetes mellitus immunity, improving the diabetes mellitus immunity, and improving the diabetes mellitus immunity. A three-level processing technology system (special medicine / special diet / nutrition composite diet) is combined, all-around intervention from lipid metabolism regulation and control, inflammation inhibition to intestinal barrier repair is achieved, modern preparation technologies such as supercritical extraction, nano embedding and microencapsulation are adopted, the utilization rate of medicinal and edible active ingredients is increased by 50% or above, the gastric acid resistant survival rate of probiotics is larger than or equal to 92%, and the health care effect is good. The retention rate of active ingredients is not less than 90%, and the production process is environment-friendly; the product accords with the national catalog of homology of medicine and food and the special medical food regulations, fills the blank of the special nutritional preparation for the emaciation type diabetes, and provides a safe and effective extrahospital nutrition management scheme for patients.

Description

Technical Field

[0001] The present invention belongs to the technical field of functional foods, and specifically relates to a special medical and special dietary compound diet formula and production process for thin people with diabetes, which is suitable for outpatient nutritional management to improve insulin resistance, promote muscle synthesis and metabolic homeostasis. Background Art

[0002] Wasting diabetes (also known as thin-man diabetes) is characterized by low body weight, muscle wasting, combined with insulin resistance and high metabolic expenditure. Its pathogenesis is closely related to qi and yin deficiency, and spleen and kidney insufficiency. Clinically, it often manifests as impaired glucose metabolism, insufficient muscle synthesis, and impaired immune function. Existing nutritional interventions lack the integration of traditional Chinese and Western medicine theories and precise grading strategies, making them ineffective in addressing this complex pathological mechanism.

[0003] Currently, most diabetes nutrition products on the market are designed for obese people and do not consider the special needs of emaciated patients. Traditional nutrition preparations have the following problems:

[0004] It does not incorporate the metabolic regulation function of "nourishing yin and reducing fire, and harmonizing the spleen and kidney" of the medicinal and edible ingredients, resulting in low utilization of active ingredients and lacking the support of modern formulation technologies (such as microencapsulation and supercritical extraction);

[0005] The protein-to-energy ratio is not adapted to the high metabolic consumption requirements of lean patients, and there is a lack of targeted nutritional components for muscle attenuation (such as HMB and BCAA);

[0006] The nutritional ratio is not adapted to different degrees of metabolic disorders (severe, moderate, mild), and a graded formula system has not been established;

[0007] Existing foods for special medical purposes (FSMPs) are often fortified with a single nutrient (such as whey protein or dietary fiber), without systematically integrating active ingredients from both medicine and food with a precise nutritional model, and without establishing a tiered intervention system. Therefore, there is an urgent need to develop a tiered nutritional intervention program based on Traditional Chinese Medicine theory and modern nutritional regulation mechanisms to fill the gap in nutritional preparations specifically for people with wasting diabetes. Summary of the Invention

[0008] The purpose of the present invention is to provide a special medical and special dietary compound diet formula and production process for thin people with diabetes based on the triple synergy of medicine and food homology, precise nutrition and low GI value control, integrating the traditional Chinese medicine theory of "nourishing yin and reducing fire, and harmonizing the spleen and kidney" with the modern muscle metabolism regulation mechanism, improving the metabolic imbalance and muscle attenuation of lean diabetes, and adapting to different degrees of metabolic disorders through a graded formula system to achieve precise nutritional intervention; clarify the differentiated production processes of three types of products (special medical, special diet, and nutritional compound diet), and improve the utilization rate of active ingredients and product stability.

[0009] To solve the above technical problems, the present invention provides a special medical and special dietary compound diet formula for thin people with diabetes, which is suitable for preparing special medical formula foods, special dietary foods or nutritional compound diet foods for outpatient nutritional management of thin diabetic patients, comprising:

[0010] The medicinal and edible components, including ingredients that nourish yin and reduce heat, replenish both qi and yin, harmonize the spleen and kidney, and strengthen the spleen and eliminate dampness, are used to regulate the complex pathogenesis of qi and yin deficiency and spleen and kidney insufficiency in wasting diabetes;

[0011] Precision nutritional components, including metabolic repair, intestinal microecology, cellular nutrition, and insulin resistance elimination ingredients, are used to target improvements in insulin resistance and promote muscle synthesis;

[0012] Low GI value control ingredients, including slow-digesting carbohydrates and low-glycemic index vegetable powder, are used to slow the rate of blood sugar rise;

[0013] The prescription adopts a graded formula according to the level of metabolic disorder:

[0014] For severe metabolic disorders, the proportion of medicinal and edible components is 30wt%, the proportion of precise nutrition components is 35wt%, and the proportion of low GI value control components is 35wt%;

[0015] For moderate metabolic disorders, the proportion of medicinal and edible components is 25wt%, and the low GI value control components account for 40wt%;

[0016] For mild metabolic disorders, the proportion of medicinal and edible components is 20wt%, and the proportion of low GI value control components is 45wt%.

[0017] Furthermore, for special medical foods, the medicinal and edible components include 6 parts by weight of mulberry leaf DNJ freeze-dried powder, 4 parts by weight of puerarin microcapsules, 4 parts by weight of wolfberry fermentation powder, 2 parts by weight of mulberry freeze-dried powder, 1 part by weight of dendrobium cyclodextrin embedding material, 4 parts by weight of polygonatum polysaccharide, 4 parts by weight of yam peptide powder, 2 parts by weight of polygonatum cyclodextrin embedding material, 2 parts by weight of poria β-glucan, 4 parts by weight of chia seed nanopowder, 1 part by weight of tangerine peel enzyme, 1 part by weight of coix seed oil microcapsules, and 1 part by weight of poria triterpene extract.

[0018] For special dietary foods, the medicinal and edible components include 6 parts by weight of mulberry leaf wall-broken freeze-dried powder, 4 parts by weight of puerarin freeze-dried powder, 4 parts by weight of wolfberry fermented powder, 2 parts by weight of mulberry freeze-dried powder, 1 part by weight of dendrobium wall-broken powder, 4 parts by weight of polygonatum polysaccharide, 4 parts by weight of yam peptide powder, 2 parts by weight of polygonatum freeze-dried powder, 2 parts by weight of poria β-glucan, 4 parts by weight of chia seed superfine powder, 1 part by weight of tangerine peel enzyme, 1 part by weight of coix seed oil microcapsule, and 1 part by weight of poria triterpene extract.

[0019] For nutritional compound dietary products, the medicinal and edible components include 6 parts by weight of mulberry leaf decoction slice fine powder, 4 parts by weight of kudzu root decoction slice powder, 4 parts by weight of wolfberry ordinary powder, 2 parts by weight of mulberry dry powder, 1 part by weight of dendrobium coarse powder, 4 parts by weight of polygonatum decoction slice powder, 4 parts by weight of yam ordinary powder, 2 parts by weight of polygonatum decoction slice powder, 2 parts by weight of poria cocos coarse powder, 4 parts by weight of chia seed ordinary powder, 1 part by weight of tangerine peel coarse powder, 1 part by weight of coix seed coarse powder, and 1 part by weight of poria cocos decoction slice powder.

[0020] Furthermore, the slowly digestible carbohydrates are selected from one or more of oats, oat dietary fiber, and konjac flour; and the low glycemic index vegetable powder is selected from one or more of kelp powder, wheatgrass powder, celery powder, and spinach powder.

[0021] Furthermore, for special medical foods, the precise nutritional components include marine collagen tripeptide, yeast chelated chromium, α-lipoic acid liposomes, resistant dextrin, Bifidobacterium BB-12 microcapsules, MCT micropowder, heme iron microcapsules, complex branched-chain amino acids, HMB microcapsules, momordica charantia liposomes and chromium picolinate.

[0022] For special dietary foods or nutritionally compatible dietary foods, the precise nutritional components include protein powder (such as whey protein), peptides (such as sea cucumber peptides), trace elements Cr 3+ At least one of: prebiotics (such as guar gum), vitamins (such as vitamin C), and amino acids (such as taurine). Whey protein powder (high-quality protein) and sea cucumber peptides (active peptides) provide essential amino acids to maintain muscle mass and improve metabolic stress. Taurine (an essential amino acid) regulates myocardial function and provides antioxidant benefits. Vitamin C boosts immunity and aids collagen synthesis.

[0023] The special medical and special dietary compound formula of the present invention improves insulin resistance, promotes muscle synthesis and metabolic homeostasis through the synergistic effect of three components. It adjusts the proportion of medicinal and edible components according to the degree of metabolic disorder (severe, moderate, mild) in patients with lean diabetes, and matches different doses of precise nutritional components and low GI value control components.

[0024] The present invention also provides a production process for special medical and special dietary compound meals for thin people with diabetes. For special medical, special dietary and nutritional compound meal products, different precision ingredient processing technologies (nanoscale / ultramicroscale / ordinary level) and active ingredient retention processes are used respectively.

[0025] For special medical food: mulberry leaves are extracted with supercritical CO2 to obtain the active ingredient DNJ, and then freeze-dried to obtain mulberry leaf DNJ freeze-dried powder; puerarin is nano-encapsulated to obtain puerarin microcapsules with a particle size of ≤200nm; dendrobium extract and polygonatum extract are respectively encapsulated with β-cyclodextrin to obtain dendrobium cyclodextrin embedded material and polygonatum cyclodextrin embedded material; mulberry leaf DNJ freeze-dried powder, puerarin microcapsules, dendrobium cyclodextrin embedded material, polygonatum cyclodextrin embedded material, as well as wolfberry fermentation powder, mulberry freeze-dried powder, polygonatum polysaccharide, yam peptide powder, poria β-glucan, chia seed nanopowder, tangerine peel enzyme, coix seed oil microcapsules, and poria triterpenoid extract are accurately weighed and evenly mixed in proportion to obtain medicinal and edible components; Bifidobacterium BB-12 is triple-encapsulated with calcium alginate-chitosan-pectin to obtain Bifidobacterium BB-1 2 microcapsules, particle size ≤500nm, gastric acid resistance survival rate ≥92%; HMB is made into HMB microcapsules using spray drying microencapsulation technology, with an embedding rate ≥95%; Bifidobacterium BB-12 microcapsules, HMB microcapsules, marine collagen tripeptide, yeast chelated chromium, α-lipoic acid liposomes, resistant dextrin, MCT micropowder, heme iron microcapsules, composite branched-chain amino acids, momordica charantia liposomes, and chromium picolinate are mixed evenly to obtain precise nutritional components; nano-crushing technology is used to crush slowly digestible carbohydrates and low glycemic index vegetables to a particle size of ≤50nm, and the mixture is mixed evenly in proportion to obtain a low GI control component; the medicine and food homologous components, precise nutritional components and low GI value control components are mixed evenly in proportion according to the level of metabolic disorders, and are sealed and stored in aluminum foil bags using nitrogen-filled packaging technology.

[0026] For special dietary foods: mulberry leaves are broken at low temperature and then vacuum-freeze-dried to obtain mulberry leaf broken wall freeze-dried powder; mulberry leaf broken wall freeze-dried powder, puerarin freeze-dried powder, wolfberry fermentation powder, mulberry freeze-dried powder, dendrobium broken wall powder, polygonatum polysaccharide, yam peptide powder, polygonatum freeze-dried powder, poria β-glucan, chia seed ultrafine powder, tangerine peel enzyme, coix seed oil microcapsules and poria triterpene extract are weighed and mixed evenly in proportion to obtain medicine and food components; the raw materials of precise nutritional components are ultrafinely ground to control the particle size to ≤50μm, and mixed evenly to obtain precise nutritional components; nano-crushing technology is used to grind slowly digestible carbohydrates and low glycemic index vegetables to a particle size of ≤50nm, and they are mixed evenly in proportion to obtain low GI control components; the medicine and food components, precise nutritional components and low GI value control components are mixed evenly in proportion according to the level of metabolic disorders, and vacuum packaging technology is used to put them into food-grade packaging bags and seal them for storage.

[0027] For nutritional compound dietary products: mulberry leaves, kudzu root, wolfberry, mulberry, dendrobium, polygonatum, yam, polygonatum, poria, chia seeds, tangerine peel, coix seed and poria are crushed and passed through an 80-mesh sieve to make fine or coarse powder of medicinal slices respectively, and mixed evenly in proportion to obtain medicinal and edible components; the raw materials of precise nutritional components are subjected to ordinary crushing, passed through a 60-mesh sieve and mixed evenly to obtain precise nutritional components; nano-crushing technology is used to crush slowly digestible carbohydrates and low glycemic index vegetables to a particle size of ≤50nm, and they are mixed evenly in proportion to obtain low GI control components; the medicinal and edible components, precise nutritional components and low GI value control components are mixed evenly in proportion according to the level of metabolic disorders, and are packed into composite film bags and sealed for storage using ordinary packaging technology.

[0028] The pressure range of supercritical CO2 extraction is 25-35MPa, the temperature is 40-45℃, and the extraction time is 1.5-2h, which is suitable for the extraction of heat-sensitive components; the encapsulation material of nano-encapsulation technology is natural polymer (such as sodium alginate, chitosan), the encapsulation rate is ≥90%, and the particle size after encapsulation is ≤200nm, which is suitable for the protection of probiotics and heat-sensitive nutrients; the spray drying inlet temperature is 160-180℃, and the outlet temperature is 70-80℃; the freeze drying vacuum degree is 10-20Pa, the temperature is -50--40℃, and the active ingredient retention rate is ≥90%.

[0029] The present invention adopts a three-level formula system (30%, 25%, and 20% proportion of the medicine-food group) to dynamically adapt to the degree of metabolic disorders; synergistic enhancement of the active ingredients of the medicine-food group and precise nutritional components (such as HMB and marine collagen peptides); differentiated process standards (special medical: microencapsulation / supercritical extraction; special diet: freeze-drying / wall breaking; nutritional compound diet: ordinary crushing) to distinguish the technical standards of special medical foods, special dietary foods, and nutritional compound diets.

[0030] Beneficial effects of the present invention:

[0031] The present invention forms a "blood sugar lowering-muscle building-anti-inflammatory" synergistic network through the triple synergistic effects of medicinal and edible components, precise nutritional components and low GI value control components, and accurately improves the insulin resistance, muscle attenuation and metabolic imbalance of patients with wasting type diabetes; a three-level formula system is designed according to the degree of metabolic disorder, and the proportion of medicinal and edible components (30%, 25%, 20%) is dynamically adjusted to match different doses of precise nutritional components and low GI value control components to achieve personalized nutritional intervention; modern preparation technologies such as supercritical extraction, nano-encapsulation, and microencapsulation are used to increase the utilization rate of medicinal and edible active ingredients by more than 50%, the gastric acid survival rate of probiotics is ≥92%, the active ingredient retention rate is ≥90%, and the production process is green and environmentally friendly; the product complies with the national medicinal and edible catalog and special medical food regulations, fills the gap in special nutritional preparations for wasting type diabetes, and provides patients with a safe and effective outpatient nutrition management plan. DETAILED DESCRIPTION

[0032] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are only used to illustrate the present invention and should not be considered to limit the scope of the present invention.

[0033] Example 1

[0034] This embodiment provides a formula for a special medical food (FSMP) for thin people with severe diabetic metabolic disorders, each bag of which contains 3.0g of a medicinal and edible component, 3.5g of a precise nutritional component, and 3.5g of a low GI value control component;

[0035] The medicinal and edible ingredients include: Yin-nourishing and heat-reducing ingredients: mulberry leaf DNJ freeze-dried powder (CO2 extraction) 0.5g, puerarin microcapsules 0.33g, wolfberry fermented powder 0.33g, mulberry freeze-dried powder 0.17g, dendrobium cyclodextrin embedding 0.085g; Qi and Yin-tonifying ingredients: polygonatum polysaccharide 0.33g, yam peptide powder 0.33g, polygonatum cyclodextrin embedding 0.17g; spleen and kidney harmonizing ingredients: poria β-glucan 0.17g, chia seed nanopowder 0.33g, tangerine peel enzyme 0.085g; spleen-tonifying and dampness-removing ingredients: coix seed oil microcapsules 0.085g, poria triterpenoid extract 0.085g;

[0036] Precision nutritional ingredients include: Metabolic repair ingredients: Marine collagen tripeptide 1.5g, yeast chelated chromium (Cr 3+ 100μg), α-lipoic acid liposome 50mg, intestinal microecological components: resistant dextrin 0.7g, Bifidobacterium BB-12 microcapsule 15×10 8 CFU, cell nutrition ingredients: MCT micropowder 0.7g, heme iron microcapsule 2.5mg, insulin resistance elimination ingredients: BCAA 0.3g, HMB microcapsule 0.25g, momordica charantia liposome 25mg, chromium picolinate 100μg;

[0037] The low GI value control components include: 1.0g oats, 1.0g oat dietary fiber, 0.8g konjac flour, 0.4g kelp powder, 0.2g wheatgrass powder, 0.1g celery powder, and 0.1g spinach powder.

[0038] The production process includes the following steps:

[0039] S11. Processing of medicinal and edible components:

[0040] The active ingredient DNJ was extracted from mulberry leaves using supercritical CO2 at a pressure of 35 MPa, a temperature of 45°C, and a time of 2 h. The mulberry leaves were then freeze-dried for 24 h at a vacuum of 10 Pa and a pre-freezing temperature of -50°C to obtain freeze-dried DNJ powder.

[0041] Puerarin was encapsulated in sodium alginate-chitosan composite to obtain puerarin microcapsules with a particle size of ≤200nm and an encapsulation rate of ≥95%.

[0042] Dendrobium extract was embedded in β-cyclodextrin to obtain Dendrobium cyclodextrin embedded material, the mass ratio of β-cyclodextrin to Dendrobium extract was 1:5, the embedding temperature was 50°C, the stirring rate was 300 rpm, and the processing time was 3 h;

[0043] Polygonatum odoratum extract was embedded in β-cyclodextrin to obtain a polygonatum odoratum cyclodextrin embedded material, with a mass ratio of β-cyclodextrin to polygonatum odoratum extract of 1:4, an embedding temperature of 45°C, and a stirring rate of 250 rpm;

[0044] Polygonatum sibiricum polysaccharide was extracted from Polygonatum sibiricum by water extraction and alcohol precipitation method, with the water extraction and Polygonatum sibiricum mass ratio of 10:1, extraction temperature of 80°C, extraction time of 2h, ethanol concentration of 70% and precipitation time of 12h;

[0045] Poria cocos β-glucan was obtained by enzymatic hydrolysis of Poria cocos with cellulase (dosage 0.5%) at 50°C and pH 5.0 for 4 h to extract β-glucan.

[0046] Accurately weigh mulberry leaf DNJ freeze-dried powder, puerarin microcapsules, dendrobium cyclodextrin embedding material, polygonatum odoratum cyclodextrin embedding material, wolfberry fermented powder, mulberry freeze-dried powder, polygonatum polysaccharide, yam peptide powder, poria β-glucan, chia seed nanopowder, tangerine peel enzyme, coix seed oil microcapsules, and poria triterpene extract, and mix them evenly according to the proportions;

[0047] S12, precise nutritional component processing:

[0048] Bifidobacterium BB-12 is triple-encapsulated with calcium alginate-chitosan-pectin layers to obtain Bifidobacterium BB-12 microcapsules with a particle size of ≤500nm and a gastric acid resistance survival rate of ≥92%;

[0049] HMB (β-hydroxy-β-methylbutyric acid) was obtained by spray drying microencapsulation. The air inlet temperature was 180°C and the air outlet temperature was 80°C. The encapsulation material was gelatin-maltodextrin (1:1). The encapsulation efficiency was ≥95%.

[0050] Mix Bifidobacterium BB-12 microcapsules, HMB microcapsules, marine collagen tripeptide, yeast chelated chromium, α-lipoic acid liposomes, resistant dextrin, MCT micropowder, heme iron microcapsules, composite branched-chain amino acids, momordica charantia liposomes, and chromium picolinate evenly;

[0051] S13, low GI value control component processing:

[0052] The oat dietary fiber is extruded to a volume expansion of ≥3 times, the screw speed of the extruder is 200 rpm, and the die temperature is 120°C;

[0053] The konjac was crushed three times under a homogenizing pressure of 150 MPa until the particle size was ≤ 50 nm to obtain konjac flour;

[0054] The kelp was dried at 50°C (wind speed 2m / s) until the moisture content was ≤5%.

[0055] Wheat seedlings were microwave-dried at 800 W for 10 min to a moisture content of ≤ 6%;

[0056] Celery was dried with hot air at 60°C for 4 h until the moisture content was ≤ 8%;

[0057] The puffed oat dietary fiber, dried wheat seedlings, kelp, celery, spinach and oats are respectively crushed to a particle size of ≤50nm using nano-crushing technology, and then mixed evenly with konjac flour in a certain proportion;

[0058] S14. Mixed packaging: Evenly mix the medicine and food group, the precision nutrition group, and the low GI control group in a ratio of 30:35:35, use nitrogen-filled packaging technology, put them into aluminum foil bags, and seal them for storage.

[0059] Core ingredients tested:

[0060] The test method and results are shown in Table 1. Puerarin has the effects of regulating blood sugar and improving insulin resistance. Its content was detected by high-performance liquid chromatography (HPLC, GB / T 22251), and the measured value was 9.2±0.3mg / g, which is higher than the standard requirement of ≥8mg / g. This shows that the product contains sufficient puerarin, providing a material basis for its effects such as regulating blood sugar. The survival rate of bifidobacteria is related to the product's ability to regulate the intestinal microecology. According to the GB 4789.35-2016 standard, the measured viable count during the shelf life was 1.5×10 8 Meeting the CFU / g standard indicates that the product can effectively maintain the number of beneficial bacteria in the intestines and promote intestinal health. The degree of polymerization of resistant dextrin, which affects its digestion and absorption characteristics in the intestine, meets the AOAC 2001.03 standard of DP10-30 (measured DP15-25), indicating that the resistant dextrin in the product can stabilize blood sugar and regulate intestinal function.

[0061] Table 1 Core ingredient test results

[0062] Element Detection method Standard requirements Measured value Puerarin HPLC method ≥8mg / g (special medical food) 9.2±0.3mg / g Bifidobacterium survival rate GB4789.35-2016 <![CDATA[≥1×10 8 CFU / g (Shelf Life) <![CDATA[1.5×10 8 CFU / g]]> Degree of polymerization of resistant dextrin AOAC2001.03 DP10-30 DP15-25

[0063] Stability test:

[0064] The test results are shown in Table 2. The active ingredient retention rate was ≥85% in the accelerated test (40°C / RH75%, 6 months) and ≥90% in the long-term test (25°C / 12 months), indicating that the active ingredient can maintain a high proportion when stored under different conditions and will not decompose or inactivate rapidly, ensuring that stable nutritional intervention is continuously provided to patients within the validity period and maintaining the product efficacy; the probiotic survival rate was ≥80% in the accelerated test and ≥85% in the long-term test, indicating that the probiotics treated with the special encapsulation process can maintain high activity, ensuring that the product can effectively regulate the intestinal microecology, enhance the intestinal barrier function, and maintain intestinal health during the shelf life; the peroxide value of astaxanthin was ≤5meq / kg in both the accelerated test and the long-term test, indicating that the product has good antioxidant stability, and ingredients such as oils are not over-oxidized to produce harmful substances, thereby ensuring the safety of the product and reducing the potential risks of oxidation products to human health.

[0065] Table 2 Stability test results

[0066]

[0067]

[0068] Example 2

[0069] This embodiment provides a formula for a special medical food (FSMP) for thin people with moderate metabolic disorders due to diabetes. Each bag contains 2.5g of a medicinal and edible component, 3.5g of a precise nutritional component, and 4.0g of a low GI value control component.

[0070] The medicinal and edible components include: 0.42g of mulberry leaf DNJ freeze-dried powder, 0.28g of puerarin microcapsules, 0.28g of wolfberry fermented powder, 0.14g of mulberry freeze-dried powder, 0.065g of dendrobium cyclodextrin embedding material, 0.28g of polygonatum polysaccharide, 0.28g of yam peptide powder, 0.14g of polygonatum cyclodextrin embedding material, 0.14g of poria β-glucan, 0.28g of chia seed nanopowder, 0.065g of tangerine peel enzyme, 0.065g of coix seed oil microcapsules, and 0.065g of poria triterpene extract.

[0071] The precise nutritional components are the same as those in Example 1;

[0072] The low GI value controlled components include: 1.14g oats, 1.14g oat dietary fiber, 0.91g konjac flour, 0.34g kelp powder, 0.23g wheatgrass powder, 0.11g celery powder, and 0.11g spinach powder.

[0073] The production process includes the following steps:

[0074] S11. Processing of medicinal and edible components:

[0075] Referring to the treatment process of the medicinal and edible components of Example 1, the pressure of the supercritical CO2 extraction of mulberry leaves was adjusted to 30 MPa, the temperature was 40°C, the extraction time was 1.5 h, the freeze-drying pre-freezing temperature was -45°C, and the vacuum degree was 15 Pa; the amount of each ingredient was adjusted proportionally;

[0076] S12, precise nutritional component processing: same as in Example 1, directly mix evenly;

[0077] S13, low GI value control component processing:

[0078] Adjust the amount of oats, oat dietary fiber, konjac flour, kelp powder, wheat sprout powder, celery powder, and spinach powder according to the proportions and mix well;

[0079] S14. Mixed packaging: Evenly mix the medicinal and edible components, precise nutritional components and low GI value control components in a ratio of 25:35:40, use nitrogen-filled packaging technology, put them into aluminum foil bags, and seal them for storage.

[0080] Example 3

[0081] This embodiment provides a formula for a food for special medical use (FSMP) for thin people with mild diabetic metabolic disorders, wherein each bag contains 20 wt% of a medicinal and edible component, 35 wt% of a precise nutritional component, and 45 wt% of a low GI value control component.

[0082] The medicinal and edible ingredients include: 0.33g of mulberry leaf DNJ freeze-dried powder, 0.22g of puerarin microcapsules, 0.22g of wolfberry fermented powder, 0.11g of mulberry freeze-dried powder, 0.06g of dendrobium cyclodextrin embedding material, 0.22g of polygonatum polysaccharide, 0.22g of yam peptide powder, 0.11g of polygonatum cyclodextrin embedding material, 0.11g of poria β-glucan, 0.22g of chia seed nanopowder, 0.06g of tangerine peel enzyme, 0.06g of coix seed oil microcapsules, and 0.06g of poria triterpene extract.

[0083] The precise nutritional components are the same as those in Example 1;

[0084] The low GI value controlled components include: 1.29g oats, 1.29g oat dietary fiber, 1.03g konjac flour, 0.39g kelp powder, 0.26g wheatgrass powder, 0.13g celery powder, and 0.13g spinach powder.

[0085] The production process includes the following steps:

[0086] S11. Processing of medicinal and edible components:

[0087] Refer to the medicinal and edible component processing process of Example 1, and adjust the amount of each component in proportion;

[0088] S12, precise nutritional component processing: same as in Example 1, directly mix evenly;

[0089] S13, low GI value control component processing:

[0090] Adjust the amount of oats, oat dietary fiber, konjac flour, kelp powder, wheat sprout powder, celery powder, and spinach powder according to the proportions and mix well;

[0091] S14. Mixed packaging: Evenly mix the edible and medicinal components, precise nutritional components and low GI value control components in a ratio of 20:35:45, use nitrogen-filled packaging technology, put them into aluminum foil bags, and seal them for storage.

[0092] Example 4

[0093] This embodiment provides a special dietary food formula for thin people with severe diabetic metabolic disorders, each bag containing 3.0g of a medicinal and edible component, 3.5g of a precise nutritional component, and 3.5g of a low GI value control component;

[0094] The medicinal and edible ingredients include: 0.5g of mulberry leaf wall-broken freeze-dried powder, 0.33g of puerarin freeze-dried powder, 0.33g of wolfberry fermented powder, 0.17g of mulberry freeze-dried powder, 0.085g of dendrobium wall-broken powder, 0.33g of polygonatum polysaccharide, 0.33g of yam peptide powder, 0.17g of polygonatum freeze-dried powder, 0.17g of poria beta-glucan, 0.33g of chia seed ultrafine powder, 0.085g of tangerine peel enzyme, 0.085g of coix seed oil microcapsule, and 0.085g of poria triterpene extract.

[0095] Precision nutritional ingredients include: whey protein ultrafine powder 1.18g, sea cucumber peptide powder 0.57g, chromium-rich yeast powder 0.17g (Cr 3+ 167μg), Haematococcus pluvialis powder 0.28g, arabinoxylan 0.85g, erythritol 0.17g, polydextrose 0.28g;

[0096] The low GI value controlling component is the same as that in Example 1.

[0097] The production process includes the following steps:

[0098] S21. Processing of medicinal and edible components:

[0099] The mulberry leaves were cryopreserved at a pressure of 0.8 MPa for 30 minutes to obtain mulberry leaf cryopreserved powder with a particle size of ≤15 μm, and then vacuum-freeze-dried at a pre-freezing temperature of -45°C and a vacuum degree of 20 Pa to obtain mulberry leaf cryopreserved powder;

[0100] Weigh mulberry leaf wall-broken freeze-dried powder, puerarin freeze-dried powder, wolfberry fermented powder, mulberry freeze-dried powder, dendrobium wall-broken powder, polygonatum polysaccharide, yam peptide powder, polygonatum freeze-dried powder, poria β-glucan, chia seed ultrafine powder, tangerine peel enzyme, coix seed oil microcapsules and poria triterpenoid extract, and mix them evenly according to the proportion;

[0101] S22, precise nutritional component processing:

[0102] The whey protein was ultrafinely pulverized in a jet mill with the pressure adjusted to 0.7 MPa and the classifying wheel speed set at 12000 rpm to a particle size of ≤50 μm to obtain whey protein ultrafine powder;

[0103] The Haematococcus pluvialis was spray dried to a moisture content of ≤5%, with an inlet air temperature of 160°C and an outlet air temperature of 70°C.

[0104] The whey protein ultrafine powder, dried Haematococcus pluvialis, sea cucumber peptide, chromium-enriched yeast, arabinoxylan, erythritol and polydextrose are mixed evenly;

[0105] S23, low GI value control component treatment: the same as in Example 1;

[0106] S24. Mixed packaging: Evenly mix the medicinal and edible components, precise nutritional components and low GI value control components in a ratio of 30:35:35, use vacuum packaging technology, put them into food-grade packaging bags, and seal them for storage.

[0107] Example 5

[0108] This embodiment provides a special dietary food formula for thin people with moderate diabetic metabolic disorders, each bag containing 2.5g of medicinal and edible components, 3.5g of precise nutritional components and 4.0g of low GI value control components;

[0109] The medicinal and edible ingredients include: 0.42g of mulberry leaf freeze-dried powder, 0.28g of puerarin freeze-dried powder, 0.28g of wolfberry fermented powder, 0.14g of mulberry freeze-dried powder, 0.07g of dendrobium wall-broken powder, 0.28g of polygonatum polysaccharide, 0.28g of yam peptide powder, 0.14g of polygonatum freeze-dried powder, 0.14g of poria β-glucan, 0.28g of chia seed ultrafine powder, 0.07g of tangerine peel enzyme, 0.07g of coix seed oil microcapsule, and 0.07g of poria triterpene extract.

[0110] Precision nutritional ingredients include: 1.42g ultrafine whey protein powder, 0.40g ultrafine taurine powder, 0.24g chromium-enriched yeast powder, 0.40g Haematococcus pluvialis powder, 0.80g arabinoxylan, and 0.24g sodium carboxymethyl cellulose;

[0111] The low GI value control is the same as in Example 2.

[0112] The production process includes the following steps:

[0113] S21. Processing of medicinal and edible components:

[0114] Refer to the medicinal and edible component processing process of Example 4, and adjust the amount of each component in proportion;

[0115] S22, precise nutritional component processing: whey protein and Haematococcus pluvialis were processed according to the process of Example 4, and then mixed evenly with taurine ultrafine powder, chromium-enriched yeast powder, arabinoxylan and sodium carboxymethylcellulose;

[0116] S23, low GI value control component treatment: the same as Example 2;

[0117] S24. Mixed packaging: Evenly mix the medicinal and edible components, precise nutritional components and low GI value control components in a ratio of 25:35:40, use vacuum packaging technology, put them into food-grade packaging bags, and seal them for storage.

[0118] Example 6

[0119] This embodiment provides a special dietary food formula for thin people with mild diabetic metabolic disorders, each bag containing 2.0g of medicinal and edible components, 3.5g of precise nutritional components and 4.5g of low GI value control components;

[0120] The medicinal and edible ingredients include: 0.33g of mulberry leaf freeze-dried powder, 0.22g of puerarin freeze-dried powder, 0.22g of wolfberry fermented powder, 0.11g of mulberry freeze-dried powder, 0.06g of dendrobium wall-broken powder, 0.22g of polygonatum polysaccharide, 0.22g of yam peptide powder, 0.11g of polygonatum freeze-dried powder, 0.11g of poria beta-glucan, 0.22g of chia seed ultrafine powder, 0.06g of tangerine peel enzyme, 0.06g of coix seed oil microcapsule, and 0.06g of poria triterpene extract.

[0121] Precision nutritional ingredients include: whey protein ordinary powder 2.0g, sea cucumber ordinary powder 1.0g, taurine ordinary powder 0.3g, stevioside (sweetener) 0.2g;

[0122] The low GI value controlling component is the same as that in Example 3.

[0123] The production process includes the following steps:

[0124] S21. Processing of medicinal and edible components:

[0125] Refer to the medicinal and edible component processing process of Example 4, and adjust the amount of each component in proportion;

[0126] S22, precise nutritional component processing:

[0127] Whey protein, sea cucumber and taurine were pulverized to a particle size of ≤150 μm;

[0128] Use a V-type mixer at a speed of 20 rpm for 30 minutes to mix stevioside with whey protein powder, sea cucumber powder, and taurine powder (CV value ≤ 5%).

[0129] S23, low GI value control component treatment: the same as Example 3;

[0130] S24. Mixed packaging: Evenly mix the medicinal and edible components, precise nutritional components and low GI value control components in a ratio of 20:35:45, use vacuum packaging technology, put them into food-grade packaging bags, and seal them for storage.

[0131] Example 7

[0132] This embodiment provides a nutritional compound diet formula for thin people with severe diabetic metabolic disorders, each bag containing 3.0g of a medicinal and edible component, 3.5g of a precise nutritional component, and 3.5g of a low GI value control component;

[0133] The medicinal and edible components include: 0.5g of mulberry leaf slice powder (passed through 80 mesh sieve), 0.33g of kudzu root slice powder, 0.33g of wolfberry powder, 0.17g of mulberry fruit dry powder, 0.085g of dendrobium coarse powder, 0.33g of polygonatum slice powder, 0.33g of yam powder, 0.17g of polygonatum slice powder, 0.17g of poria cocos powder, 0.33g of chia seed powder, 0.085g of tangerine peel powder, 0.085g of coix seed powder, and 0.085g of poria cocos slice powder.

[0134] Precision nutritional ingredients include: whey protein powder 2.1g (WPC 80%), sea cucumber powder 1.0g, chromium-enriched yeast powder 0.3g (containing Cr 3+ 300μg), steviol glycoside 0.1g;

[0135] The low GI value controlling component is the same as that in Example 1.

[0136] The production process includes the following steps:

[0137] S31. Processing of medicinal and edible components:

[0138] After ordinary pulverization, mulberry leaves were passed through an 80-mesh sieve to obtain mulberry leaf pieces with a particle size of ≤200 μm;

[0139] After the yam is crushed, it is passed through a 60-mesh sieve to obtain ordinary yam powder with a particle size of ≤250 μm;

[0140] The tangerine peel was crushed by a hammer mill with a sieve aperture of 80 mesh to obtain tangerine peel coarse powder with a particle size of ≤180 μm;

[0141] Pueraria root, wolfberry, mulberry, dendrobium, polygonatum, polygonatum, poria, chia seed, coix seed and poria are respectively ground and passed through an 80-mesh sieve, and mixed evenly with mulberry leaf slices, yam powder and tangerine peel according to proportion;

[0142] S32, precise nutritional component processing: grind the whey protein, sea cucumber, chromium-enriched yeast, and steviol glycoside into common powder, pass through a 60-mesh sieve, and mix evenly;

[0143] S33, low GI value control component treatment: the same as in Example 1;

[0144] S34. Mixed packaging: Evenly mix the medicinal and edible components, precise nutritional components and low GI value control components in a ratio of 30:35:35, use common packaging technology, put them into composite film bags, and seal them for storage.

[0145] Example 8

[0146] This embodiment provides a nutritional compound diet formula for thin people with moderate metabolic disorders caused by diabetes. Each bag contains 2.5g of a medicinal and edible component, 3.5g of a precise nutritional component, and 4.0g of a low GI value control component.

[0147] The medicinal and edible components include: 0.42g of mulberry leaf slice powder, 0.28g of kudzu root slice powder, 0.28g of wolfberry powder, 0.14g of mulberry fruit powder, 0.07g of dendrobium coarse powder, 0.28g of polygonatum slice powder, 0.28g of yam powder, 0.14g of polygonatum slice powder, 0.14g of poria cocos powder, 0.28g of chia seed powder, 0.07g of tangerine peel powder, 0.07g of coix seed powder, and 0.07g of poria cocos slice powder.

[0148] Precision nutritional ingredients include: whey protein regular powder 1.5g, polydextrose 1.0g, sodium carboxymethyl cellulose 0.5g, vitamin C regular powder 0.5g;

[0149] The low GI value controlling component is the same as that in Example 2.

[0150] The production process includes the following steps:

[0151] S31. Processing of medicinal and edible components:

[0152] Refer to the medicinal and edible component processing process of Example 7, and adjust the amount of each component in proportion;

[0153] S32, Precision Nutrition Component Processing: Grind whey protein, polydextrose, sodium carboxymethyl cellulose, and vitamin C into ordinary powder and pass through a 60-mesh sieve; dissolve sodium carboxymethyl cellulose in water at a water-to-material ratio of 1:3, stirring at a rate of 500 rpm, and dissolving at a temperature of 50° C., and then mix uniformly with ordinary whey protein powder, polydextrose, and vitamin C in a proportionate manner;

[0154] S33, low GI value control component treatment: the same as Example 2;

[0155] S34. Mixed packaging: Evenly mix the medicinal and edible components, precise nutritional components and low GI value control components in a ratio of 25:35:40, use common packaging technology, put them into composite film bags, and seal them for storage.

[0156] Example 9

[0157] This embodiment provides a nutritional compound diet formula for thin people with mild diabetic metabolic disorders, each bag containing 2.0g of medicinal and edible components, 3.5g of precise nutritional components and 4.5g of low GI value control components;

[0158] The medicinal and edible components include: 0.33g of mulberry leaf slice powder, 0.22g of kudzu root slice powder, 0.22g of wolfberry powder, 0.11g of mulberry fruit powder, 0.06g of dendrobium coarse powder, 0.22g of polygonatum slice powder, 0.22g of yam powder, 0.11g of polygonatum slice powder, 0.11g of poria cocos powder, 0.22g of chia seed powder, 0.06g of tangerine peel powder, 0.06g of coix seed powder, and 0.06g of poria cocos powder.

[0159] Precision nutritional ingredients include: whey protein regular powder 2.0g, polydextrose 1.0g, sodium carboxymethyl cellulose 0.3g, guar gum 0.2g;

[0160] The low GI value controlling component is the same as that in Example 3.

[0161] The production process includes the following steps:

[0162] S31. Processing of medicinal and edible components:

[0163] Refer to the medicinal and edible component processing process of Example 7, and adjust the amount of each component in proportion;

[0164] S32, precise nutritional component processing:

[0165] Grind whey protein, polydextrose and sodium carboxymethyl cellulose into ordinary powder and pass through a 60-mesh sieve;

[0166] Guar gum, whey protein powder, polydextrose and sodium carboxymethylcellulose were mixed evenly in a practical double-screw mixer at a speed of 15 rpm for 20 min.

[0167] S33, low GI value control component treatment: the same as in Example 3;

[0168] S34. Mixed packaging: Evenly mix the edible and medicinal components, precise nutritional components and low GI value control components in a ratio of 20:35:45, use common packaging technology, put them into composite film bags and seal them for storage.

[0169] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them. Those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements will not cause the essence of the corresponding technical solutions to deviate from the scope of protection of the present invention.

Claims

1. A special medical and special dietary compound diet formula for thin people with diabetes, suitable for preparing special medical food, special dietary food or nutritional compound diet food, characterized in that: include: Medicinal and edible ingredients, including those that nourish yin and reduce fire, replenish qi and yin, harmonize the spleen and kidney, and strengthen the spleen and eliminate dampness; Precision nutrition components, including metabolic repair, intestinal microecology, cellular nutrition and / or insulin resistance elimination components; Low GI controlled ingredients, including slow-digesting carbohydrates and low glycemic index vegetable powder; The prescription adopts a graded formula according to the level of metabolic disorder: For severe metabolic disorders, the proportion of medicinal and edible components is 30wt%, the proportion of precise nutrition components is 35wt%, and the proportion of low GI value control components is 35wt%; For moderate metabolic disorders, the proportion of medicinal and edible components is 25wt%, and the low GI value control components account for 40wt%; For mild metabolic disorders, the proportion of medicinal and edible components is 20wt%, and the proportion of low GI value control components is 45wt%.

2. The special medical and special dietary compound recipe for thin people with diabetes according to claim 1, characterized in that: The medicine and food components include 6 parts by weight of mulberry leaf DNJ freeze-dried powder, 4 parts by weight of puerarin microcapsules, 4 parts by weight of wolfberry fermentation powder, 2 parts by weight of mulberry freeze-dried powder, 1 part by weight of dendrobium cyclodextrin embedding material, 4 parts by weight of polygonatum polysaccharide, 4 parts by weight of yam peptide powder, 2 parts by weight of polygonatum cyclodextrin embedding material, 2 parts by weight of poria beta-glucan, 4 parts by weight of chia seed nanopowder, 1 part by weight of tangerine peel enzyme, 1 part by weight of coix seed oil microcapsules, and 1 part by weight of poria triterpene extract.

3. The special medical and special dietary compound recipe for thin people with diabetes according to claim 1, characterized in that: The medicinal and edible components include 6 parts by weight of mulberry leaf wall-broken freeze-dried powder, 4 parts by weight of puerarin freeze-dried powder, 4 parts by weight of wolfberry fermented powder, 2 parts by weight of mulberry freeze-dried powder, 1 part by weight of dendrobium wall-broken powder, 4 parts by weight of polygonatum polysaccharide, 4 parts by weight of yam peptide powder, 2 parts by weight of polygonatum freeze-dried powder, 2 parts by weight of poria beta-glucan, 4 parts by weight of chia seed superfine powder, 1 part by weight of tangerine peel enzyme, 1 part by weight of coix seed oil microcapsule, and 1 part by weight of poria triterpene extract.

4. The special medical and special dietary compound recipe for thin people with diabetes according to claim 1, characterized in that: The medicine and food components include 6 weight parts of mulberry leaf decoction slice fine powder, 4 weight parts of kudzu root decoction slice powder, 4 weight parts of wolfberry ordinary powder, 2 weight parts of mulberry dry powder, 1 weight part of dendrobium coarse powder, 4 weight parts of polygonatum decoction slice powder, 4 weight parts of yam ordinary powder, 2 weight parts of polygonatum decoction slice powder, 2 weight parts of poria cocos coarse powder, 4 weight parts of chia seed ordinary powder, 1 weight part of tangerine peel coarse powder, 1 weight part of coix seed coarse powder, and 1 weight part of poria cocos decoction slice powder.

5. The special medical and special dietary compound recipe for thin people with diabetes according to any one of claims 2 to 4, characterized in that: The slowly digestible carbohydrates include 10 parts by weight of oats, 10 parts by weight of oat dietary fiber and 8 parts by weight of konjac flour; The low glycemic index vegetable powder comprises 3 parts by weight of kelp powder, 2 parts by weight of wheat grass powder, 1 part by weight of celery powder and 1 part by weight of spinach powder.

6. The special medical and special dietary compound recipe for thin people with diabetes according to claim 5, characterized in that: The precise nutritional components include marine collagen tripeptide, yeast chelated chromium, α-lipoic acid liposomes, resistant dextrin, Bifidobacterium BB-12 microcapsules, MCT micropowder, heme iron microcapsules, complex branched-chain amino acids, HMB microcapsules, momordica charantia liposomes and chromium picolinate.

7. The special medical and special dietary compound recipe for thin people with diabetes according to claim 5, characterized in that: The precise nutritional components include protein powder, sea cucumber peptide, trace element Cr 3+ , prebiotics, vitamins, and amino acids.

8. The production process of the special medical compound meal for thin people with diabetes according to claim 6, characterized in that: The following steps are involved: S11. Processing of medicinal and edible components: The active ingredient DNJ was extracted from mulberry leaves using supercritical CO2 extraction method, and then freeze-dried to obtain mulberry leaf DNJ freeze-dried powder; Puerarin is nano-encapsulated to obtain puerarin microcapsules with a particle size of ≤200 nm; Dendrobium officinale extract and Polygonatum odoratum extract were embedded in β-cyclodextrin to obtain Dendrobium officinale cyclodextrin embedded material and Polygonatum odoratum cyclodextrin embedded material respectively; Accurately weigh mulberry leaf DNJ freeze-dried powder, puerarin microcapsules, dendrobium cyclodextrin embedding material, polygonatum odoratum cyclodextrin embedding material, wolfberry fermented powder, mulberry freeze-dried powder, polygonatum polysaccharide, yam peptide powder, poria β-glucan, chia seed nanopowder, tangerine peel enzyme, coix seed oil microcapsules, and poria triterpene extract, and mix them evenly according to the proportions; S12, precise nutritional component processing: Bifidobacterium BB-12 is triple-encapsulated with calcium alginate, chitosan, and pectin to obtain Bifidobacterium BB-12 microcapsules with a particle size of ≤500nm and a gastric acid resistance survival rate of ≥92%; HMB is made into HMB microcapsules using spray drying microencapsulation technology, with an embedding rate of ≥95%; Mix Bifidobacterium BB-12 microcapsules, HMB microcapsules, marine collagen tripeptide, yeast chelated chromium, α-lipoic acid liposomes, resistant dextrin, MCT micropowder, heme iron microcapsules, composite branched-chain amino acids, momordica charantia liposomes, and chromium picolinate evenly; S13, low GI value control component processing: use nano-crushing technology to crush slowly digestible carbohydrates and low glycemic index vegetables to a particle size of ≤50nm, and mix them evenly according to the proportion; S14. Mixing: Evenly mix the medicinal and edible components, precise nutritional components and low GI value control components in proportion according to the degree of metabolic disorder, and seal them in aluminum foil bags using nitrogen-filled packaging technology for storage.

9. The production process of the special medical compound meal for thin people with diabetes according to claim 7, characterized in that: The following steps are involved: S21. Processing of medicinal and edible components: Mulberry leaf wall-breaking was performed at low temperature and then vacuum-freeze-dried to obtain mulberry leaf wall-breaking freeze-dried powder; Weigh mulberry leaf wall-broken freeze-dried powder, puerarin freeze-dried powder, wolfberry fermented powder, mulberry freeze-dried powder, dendrobium wall-broken powder, polygonatum polysaccharide, yam peptide powder, polygonatum freeze-dried powder, poria β-glucan, chia seed ultrafine powder, tangerine peel enzyme, coix seed oil microcapsules and poria triterpenoid extract, and mix them evenly according to the proportion; S22. Precision nutrient component processing: ultrafinely grind the precision nutrient components to a particle size of ≤50 μm and mix them evenly; S23, low GI value control component processing: use nano-crushing technology to crush slowly digestible carbohydrates and low glycemic index vegetables to a particle size of ≤50nm, and mix them evenly according to the proportion; S24. Mixing: Evenly mix the medicinal and edible components, precise nutritional components and low GI value control components in proportion according to the degree of metabolic disorder, and seal them in food-grade packaging bags using vacuum packaging technology for storage.

10. The production process of the special medical compound meal for thin people with diabetes according to claim 7, characterized in that: The following steps are involved: S31. Processing of medicinal and edible components: Grind and sieve mulberry leaves, kudzu root, wolfberry, mulberry, dendrobium, polygonatum, yam, polygonatum, poria, chia seeds, tangerine peel, coix seed, and poria to make fine or coarse powders for medicinal slices, and mix them evenly according to the proportions; S32, precise nutritional component processing: the precise nutritional component raw materials are subjected to ordinary crushing, sieving and then mixing evenly; S33, low GI value control component processing: use nano-crushing technology to crush slowly digestible carbohydrates and low glycemic index vegetables to a particle size of ≤50nm, and mix them evenly according to the proportion; S34. Mixing: Evenly mix the medicinal and edible components, precise nutritional components and low GI value control components in proportion according to the degree of metabolic disorder, and seal them into composite film bags using ordinary packaging technology for storage.

Images