Full-nutrient formula food with low glycemic index and preparation method of full-nutrient formula food

Abstract

The invention belongs to the technical field of formula foods for special medical purposes, and particularly relates to a total nutrient formula food with a low glycemic index and a preparation method thereof. The food is prepared from the following raw materials: 50 to 250 parts of concentrated whey protein powder, 40 to 150 parts of soybean protein isolate, 200 to 450 parts of fat powder, 150 to 300 parts of maltodextrin, 150 to 280 parts of cassava dextrin and 10 to 100 parts of resistant dextrin. The weight part ratio of the concentrated whey protein powder to the soybean protein isolate is (1-5): (0.8-1). According to the full-nutrition formula food with the low glycemic index, maltodextrin, cassava dextrin and resistant dextrin are specifically compounded, fructose with potential risk is abandoned, the GI value of the product is reduced to 55 or below, it is ensured that the energy supply ratio of protein, fat and carbohydrate and fatty acid composition meet the requirements of a specific dietary guide, and the low glycemic index is obtained. Unification of stable blood sugar control and comprehensive nutrition supply is realized.

Description

Technical Field

[0001] This invention belongs to the field of special medical purpose formula food technology, and in particular relates to a low glycemic index complete nutritional formula food and its preparation method. Background Technology

[0002] For nutritionally complete formula foods targeting individuals with diabetes and other conditions requiring blood sugar control, the core requirement is to effectively reduce postprandial blood sugar fluctuations while providing comprehensive and balanced nutrition. Currently, such products often choose fructose as the primary carbohydrate source because its metabolism is insulin-independent and it has a low glycemic index (GI). However, long-term or excessive fructose intake carries the risk of increasing liver burden and inducing lipid metabolism abnormalities. Furthermore, traditional products tend to have relatively limited protein sources, potentially resulting in less than ideal amino acid profiles, and generally lack sufficient focus on the synergistic application of dietary fiber and specific functional components (such as probiotics). Therefore, there is still room for improvement in comprehensively meeting nutritional needs, stabilizing blood sugar control, and supporting overall metabolic health.

[0003] Therefore, it is necessary to develop a new type of low-GI complete nutritional formula that optimizes the selection of carbohydrate sources, protein ratios, dietary fiber, and the application of functional additives, in order to achieve stable blood sugar control more safely and effectively while ensuring comprehensive nutrition, and to add benefits such as improved lipid metabolism and gut health. Summary of the Invention

[0004] The main objective of this invention is to provide a low glycemic index complete nutritional formula food and its preparation method, so as to overcome the shortcomings of the prior art.

[0005] To achieve the aforementioned objectives, the technical solution adopted by this invention includes: According to a first aspect of the present invention, a low glycemic index complete nutritional formula food is provided, wherein the raw materials for preparing the food include the following components in parts by weight: 50-250 parts of concentrated whey protein powder, 40-150 parts of soy protein isolate, 200-450 parts of fat powder, 150-300 parts of maltodextrin, 150-280 parts of tapioca dextrin, and 10-100 parts of resistant dextrin. The weight ratio of the concentrated whey protein powder to the soy protein isolate is (1-5):(0.8-1). The weight ratio of the maltodextrin to the cassava dextrin is (1-2):(0.93-1).

[0006] Furthermore, the total weight of the concentrated whey protein powder and the soy protein isolate is 90-400 parts; and / or, the total weight of the maltodextrin and the tapioca dextrin is 300-580 parts.

[0007] Furthermore, the fat powder comprises 50-180 parts sunflower seed oil, 10-80 parts rapeseed oil, 5-60 parts flaxseed oil, 0.05-1.5 parts mixed tocopherol concentrate, 50-225 parts maltodextrin, 15-80 parts casein, 15-50 parts mono- and diglyceride fatty acid esters, 5-35 parts potassium citrate, 0.5-3.5 parts sodium ascorbate, and 0.1-1.0 parts phospholipids.

[0008] Furthermore, the low glycemic index complete nutritional formula food also includes compound probiotics and food-acceptable additives. The compound probiotics include at least one of Lactobacillus paracasei Zhang, Lactobacillus plantarum P-8, Bifidobacterium animalis subsp. lactis V9, Lactobacillus rhamnosus Probio-M9, and Bifidobacterium animalis subsp. lactis Probio-M8. The food-acceptable additives include at least one of vitamins, minerals, taurine, inositol, xanthan gum, and food flavorings.

[0009] Furthermore, the vitamin is selected from at least one of retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, phytonabinone, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, nicotinamide, folic acid, D-calcium pantothenate, L-sodium ascorbate, and D-biotin; and / or, The mineral is selected from at least one of sodium citrate, sodium chloride, potassium dihydrogen phosphate, potassium chloride, potassium citrate, copper sulfate, magnesium carbonate, ferric pyrophosphate, zinc gluconate, manganese sulfate, calcium carbonate, calcium hydrogen phosphate, potassium iodide, sodium selenite, chromium chloride, and ammonium molybdate.

[0010] Furthermore, the aforementioned low glycemic index complete nutritional formula food also contains the following components in parts by weight: Retinyl acetate 0.003-0.018 parts, cholecalciferol 0.00004-0.0005 parts, dl-α-tocopherol acetate 0.02-0.3 parts, phytonabinone 0.0001-0.001 parts, thiamine hydrochloride 0.0005-0.025 parts, riboflavin 0.001-0.01 parts, pyridoxine hydrochloride 0.005-0.02 parts, cyanocobalamin 0.00001-0.0001 parts, nicotinamide 0.01-0.2 parts, folic acid 0.001-0.02 parts, D-calcium pantothenate 0.01-0.15 parts, L-sodium ascorbate 0.05-1.5 parts, D-biotin 0.0001-0.001 parts.

[0011] Furthermore, the aforementioned low glycemic index complete nutritional formula food also contains the following components in parts by weight: Sodium citrate 5-25 parts, sodium chloride 0.3-2.5 parts, potassium dihydrogen phosphate 0.5-5.5 parts, potassium chloride 1.2-5.3 parts, potassium citrate 2.5-8 parts, copper sulfate 0.001-0.05 parts, magnesium carbonate 1.2-6.5 parts, zinc gluconate 0.1-2 parts, ferric pyrophosphate 0.1-0.8 parts, manganese sulfate 0.001-0.03 parts, calcium carbonate 1-4.0 parts, calcium hydrogen phosphate 5-12 parts, potassium iodide 0.0001-0.0015 parts, sodium selenite 0.0001-0.002 parts, chromium chloride 0.0005-0.003 parts, ammonium molybdate 0.001-0.05 parts.

[0012] According to a second aspect of the present invention, a method for preparing the above-mentioned low glycemic index complete nutritional formula food is provided, comprising the following steps: A portion of maltodextrin and resistant dextrin were premixed with vitamins, minerals, taurine, inositol, xanthan gum, and food flavorings to obtain a premix. The premixed material is then mixed with the remaining maltodextrin, fat powder, tapioca dextrin, whey protein concentrate, soy protein isolate, and compound probiotics to obtain the low glycemic index complete nutritional formula food.

[0013] Furthermore, the total mixing time is 30 minutes; and / or, after the total mixing step, the steps of metal detection and nitrogen-filled packaging of the mixed material are also included.

[0014] According to a third aspect of the present invention, a food for special medical purposes is provided, comprising any one of the low glycemic index complete nutritional formula foods described in the present invention.

[0015] Compared with the prior art, the advantages of the present invention include: This invention provides a low glycemic index (GI) complete nutritional formula food and its preparation method. Through a specific blend of maltodextrin, tapioca dextrin, and resistant dextrin, and by eliminating potentially risky fructose, the product's GI value is reduced to below 55. Simultaneously, the energy ratio of protein, fat, and carbohydrates, as well as the fatty acid composition, meet specific dietary guidelines, achieving a balance between stable blood sugar control and comprehensive nutritional supply. The use of a specific ratio of whey protein and soy protein isolate leverages amino acid complementarity, improving the overall nutritional value and bioavailability of the protein, and potentially benefiting blood lipid management. The addition of specific compound probiotics can synergistically work with dietary fiber (from resistant dextrin and tapioca dextrin) to support gut microbiota health, which may positively impact glucose and lipid metabolism. All ingredients in this invention's formula are legally permitted food ingredients or nutritional fortifiers, ensuring high safety. The dry process is simple, easily scalable, and produces a product with good stability and palatability. Detailed Implementation

[0016] In view of the shortcomings of the prior art, the inventors of this invention, through long-term research and extensive practice, have proposed the technical solution of this invention. The following will further explain and illustrate this technical solution, its implementation process, and its principles.

[0017] The present invention will now be described in further detail with reference to specific embodiments. The given embodiments are merely illustrative of the invention and not intended to limit its scope. The embodiments provided below can serve as a guide for further improvements by those skilled in the art and do not constitute a limitation on the invention in any way.

[0018] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods, performed according to the techniques or conditions described in the literature in this field or according to the product instructions. Unless otherwise specified, the materials used in the following embodiments are commercially available.

[0019] This invention provides a low glycemic index complete nutritional formula food, the raw materials of which include the following core components calculated by weight: 50-250 parts concentrated whey protein powder, 40-150 parts soy protein isolate, 200-450 parts fat powder, 150-300 parts maltodextrin, 150-280 parts tapioca dextrin, and 10-100 parts resistant dextrin.

[0020] The weight ratio of the concentrated whey protein powder to the soy protein isolate is controlled at (1-5):(0.8-1). This specific ratio fully leverages the complementary amino acid advantages of whey protein (rich in leucine and isoleucine) and soy protein (rich in lysine and phenylalanine), forming a high-quality protein combination that better meets the needs of the human body and helps regulate blood lipids.

[0021] The weight ratio of maltodextrin to tapioca dextrin is controlled at (1-2):(0.93-1). This combination eliminates fructose and uses maltodextrin with a specific DE value (preferably 9-11) and tapioca dextrin with specific molecular weight and degree of polymerization. Tapioca dextrin itself has low GI characteristics and is rich in dietary fiber. The two work synergistically to ensure appropriate taste, processing stability, and storage properties of the product, while significantly reducing the overall glycemic response of the formulation, providing sustained energy, and enhancing satiety. The further addition of resistant dextrin (GI value of approximately 5) increases the total amount of dietary fiber, which helps to delay glucose absorption.

[0022] Preferably, the total weight parts of the concentrated whey protein powder and soy protein isolate are 90-400 parts to ensure a suitable protein energy ratio (15%-20%). The total weight parts of the maltodextrin and tapioca dextrin are 300-580 parts to provide a reasonable carbohydrate energy supply (45%-60%).

[0023] Preferably, the fat powder comprises 50-180 parts sunflower seed oil, 10-80 parts rapeseed oil, 5-60 parts flaxseed oil, 0.05-1.5 parts mixed tocopherol concentrate, 50-225 parts maltodextrin, 15-80 parts casein, 15-50 parts mono- and diglyceride fatty acid esters, 5-35 parts potassium citrate, 0.5-3.5 parts sodium ascorbate, and 0.1-1.0 parts phospholipids. This fat powder formulation provides a balanced fatty acid profile, ensuring that the energy contribution from fat is 20-35%, and that the energy contribution ratios of saturated and polyunsaturated fatty acids are both controlled.

[0024] Furthermore, the formulated food also includes a compound probiotic and food-acceptable additives. The compound probiotic contains at least one of *Lactobacillus paracasei* Zhang, *Lactobacillus plantarum* P-8, *Bifidobacterium animalis* subsp. *lactobacter* V9, *Lactobacillus rhamnosus* Probio-M9, and *Bifidobacterium animalis* subsp. *lactobacter* Probio-M8, with a daily intake of 3 × 10^5 CFU or more, designed to synergistically regulate the intestinal flora. The food-acceptable additive contains at least one of vitamins, minerals, taurine, inositol, xanthan gum, and food flavorings to enhance nutrition and optimize product properties. All compound probiotics used in this invention are commercially available.

[0025] More specifically, the vitamins may include retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, phytonabinone, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, nicotinamide, folic acid, D-calcium pantothenate, sodium L-ascorbate, and D-biotin, etc., with the amount added within a safe and effective range, for example, 0.003-0.018 parts of retinyl acetate and 0.00004-0.0005 parts of cholecalciferol.

[0026] The minerals may include sodium citrate, sodium chloride, potassium dihydrogen phosphate, potassium chloride, potassium citrate, copper sulfate, magnesium carbonate, ferric pyrophosphate, zinc gluconate, manganese sulfate, calcium carbonate, calcium hydrogen phosphate, potassium iodide, sodium selenite, chromium chloride, and ammonium molybdate, etc., and their addition amounts are scientifically calculated, for example, 5-25 parts of sodium citrate and 0.3-2.5 parts of sodium chloride.

[0027] Secondly, this invention provides a method for preparing the aforementioned low glycemic index complete nutritional formula food, employing a dry production process, mainly including the following steps: First, a portion of maltodextrin and resistant dextrin are used as carriers and premixed with trace components (such as vitamins, minerals, taurine, inositol, xanthan gum, and flavorings) to obtain a premix, ensuring uniform distribution of trace components. Then, this premix is ​​mixed with the remaining main ingredients (remaining maltodextrin, fat powder, tapioca dextrin, concentrated whey protein powder, and soy protein isolate) and compound probiotics, with the total mixing time controlled at approximately 30 minutes to ensure uniform mixing. Finally, the semi-finished product after total mixing is subjected to metal detection to remove foreign matter and then nitrogen-filled packaging to ensure product safety and extend shelf life.

[0028] Thirdly, this invention provides a special medical purpose formula food, comprising any of the aforementioned low glycemic index complete nutritional formula foods. This product is particularly suitable for people who require blood sugar control and nutritional support, such as diabetic patients.

[0029] The food formulation of this invention is preferably prepared using a dry production process, which mainly includes the following steps: (1) Pre-treatment and weighing: All raw materials, auxiliary materials and packaging materials are transferred to the clean area after being treated by dust removal and sterilization. They are checked and weighed accurately by designated personnel.

[0030] (2) Premixing: The trace components (including all or part of the above-mentioned vitamins, minerals, taurine, inositol, xanthan gum, and food flavorings) are added to a mixing device for premixing with a portion of maltodextrin and resistant dextrin (as a dilution carrier) to ensure thorough and uniform dispersion, thus obtaining a premix. This step effectively prevents the trace components from clumping or unevenly distributing.

[0031] (3) Final mixing: Add the premix to the final mixing equipment along with the remaining major raw materials (remaining maltodextrin, all fat powder, tapioca dextrin, concentrated whey protein powder, soy protein isolate) and compound probiotics, and mix thoroughly. The final mixing time should be kept uniform and is usually controlled at around 30 minutes.

[0032] (4) Post-processing and packaging: The semi-finished product after mixing is passed through a metal detector to remove any possible metal foreign objects. After passing the inspection, it is immediately packaged with nitrogen to replace the oxygen in the packaging, prevent the product from oxidizing and deteriorating, and extend its shelf life.

[0033] To better understand the technical solution of the present invention, the following detailed discussion is provided in conjunction with specific embodiments.

[0034] Example 1 Prepare low-GI complete nutritional formula foods according to the following formula: 250 parts fat powder (containing: 80 parts sunflower seed oil, 20 parts rapeseed oil, 10 parts flaxseed oil, 0.3 parts mixed tocopherol concentrate, 78.5 parts maltodextrin, 30 parts casein, 20 parts mono- and diglyceride fatty acid esters, 10 parts potassium citrate, 1 part sodium ascorbate, and 0.2 parts phospholipids), 250 parts maltodextrin, 210 parts tapioca dextrin, 160 parts concentrated whey protein powder, 50 parts soy protein isolate, and 30 parts resistant dextrin.

[0035] Trace components: Retinyl acetate 0.005 parts, cholecalciferol 0.00009 parts, dl-α-tocopherol acetate 0.10 parts, phytonabinone 0.0005 parts, thiamine hydrochloride 0.013 parts, riboflavin 0.01 parts, pyridoxine hydrochloride 0.02 parts, cyanocobalamin 0.000019 parts, nicotinamide 0.075 parts, folic acid 0.0017 parts, D-calcium pantothenate 0.048 parts, sodium L-ascorbate 0.96 parts, D-biotin 0.00022 parts, sodium citrate 15 parts, sodium chloride 0. 5 parts, potassium dihydrogen phosphate 3.2 parts, potassium chloride 3.85 parts, potassium citrate 6.0 parts, copper sulfate 0.012 parts, magnesium carbonate 4.3 parts, zinc gluconate 0.35 parts, ferric pyrophosphate 0.22 parts, manganese sulfate 0.020 parts, calcium carbonate 2.4 parts, calcium hydrogen phosphate 7.4 parts, potassium iodide 0.0007 parts, sodium selenite 0.0009 parts, chromium chloride 0.0013 parts, ammonium molybdate 0.0015 parts, inositol 0.43 parts, taurine 0.45 parts, xanthan gum 0.2 parts, food flavoring 0.3 parts.

[0036] Compound Probiotics: Contains a compound probiotic powder containing *Lactobacillus paracasei* Zhang and *Lactobacillus plantarum* P-8, ensuring a daily probiotic intake of 3 x 10^6 bacteria per serving. 5 CFU.

[0037] Preparation method: The dry process described above, consisting of "premixing - total mixing - metal detection - nitrogen filling and packaging", is carried out.

[0038] Example 2 Prepare low-GI complete nutritional formula foods according to the following formula: 300 parts fat powder (containing: 100 parts sunflower seed oil, 30 parts rapeseed oil, 20 parts flaxseed oil, 0.5 parts mixed tocopherol concentrate, 82 parts maltodextrin, 30 parts casein, 20 parts mono- and diglyceride fatty acid esters, 15 parts potassium citrate, 2 parts sodium ascorbate, and 0.5 parts phospholipids), 200 parts maltodextrin, 260 parts tapioca dextrin, 80 parts concentrated whey protein powder, 120 parts soy protein isolate, and 25 parts resistant dextrin.

[0039] Trace components: Retinyl acetate 0.003 parts, Cholecalciferol 0.00012 parts, dl-α-tocopherol acetate 0.08 parts, Phytonaphthoquinone 0.0007 parts, Thiamine hydrochloride 0.020 parts, Riboflavin 0.008 parts, Pyridoxine hydrochloride 0.03 parts, Cyanocobalamin 0.000025 parts, Nicotinamide 0.060 parts, Folic acid 0.0068 parts, D-Calcium pantothenate 0.06 0.15 parts of L-ascorbic acid sodium salt, 0.00039 parts of D-biotin, 10 parts of sodium citrate, 1.0 part of sodium chloride, 2.5 parts of potassium dihydrogen phosphate, 4.3 parts of potassium chloride, 8.0 parts of potassium citrate, 0.005 parts of copper sulfate, 5.3 parts of magnesium carbonate, 0.40 parts of zinc gluconate, 0.18 parts of ferric pyrophosphate, 0.17 parts of manganese sulfate, 4.0 parts of calcium carbonate, 5.0 parts of calcium hydrogen phosphate, 0.0010 parts of potassium iodide, 0.0006 parts of sodium selenite, 0.0024 parts of chromium chloride, 0.0021 parts of ammonium molybdate, 0.54 parts of inositol, 0.56 parts of taurine, 0.34 parts of xanthan gum, and 0.18 parts of food flavoring.

[0040] Compound Probiotics: Contains a compound probiotic powder containing Bifidobacterium animalis subsp. lactis V9 and Lactobacillus rhamnosus Probio-M9, ensuring a daily probiotic intake of 3 x 10^9 bacteria per serving. 5 CFU or above.

[0041] The preparation method is the same as in Example 1.

[0042] Example 3 Prepare low-GI complete nutritional formula foods according to the following formula: 200 parts fat powder (containing: 53.08 parts sunflower seed oil, 20.77 parts rapeseed oil, 15.00 parts flaxseed oil, 0.36 parts mixed tocopherol concentrate, 63.46 parts maltodextrin, 21.92 parts casein, 15.00 parts mono- and diglyceride fatty acid esters, 9.23 parts potassium citrate, 0.92 parts sodium ascorbate, and 0.25 parts phospholipids), 150 parts maltodextrin, 280 parts tapioca dextrin, 250 parts concentrated whey protein powder, 40 parts soy protein isolate, and 100 parts resistant dextrin.

[0043] Trace components: Retinyl acetate 0.018 parts, cholecalciferol 0.0005 parts, dl-α-tocopherol acetate 0.3 parts, phytonabinone 0.001 parts, thiamine hydrochloride 0.025 parts, riboflavin 0.01 parts, pyridoxine hydrochloride 0.005 parts, cyanocobalamin 0.0001 parts, nicotinamide 0.2 parts, folic acid 0.02 parts, D-calcium pantothenate 0.15 parts, sodium L-ascorbate 1.5 parts, D-biotin 0.001 parts, sodium citrate 25 parts, chloride Sodium 2.5 parts, potassium dihydrogen phosphate 5.5 parts, potassium chloride 5.3 parts, potassium citrate 8 parts, copper sulfate 0.05 parts, magnesium carbonate 6.5 parts, zinc gluconate 2 parts, ferric pyrophosphate 0.8 parts, manganese sulfate 0.03 parts, calcium carbonate 4.0 parts, calcium hydrogen phosphate 12 parts, potassium iodide 0.0015 parts, sodium selenite 0.002 parts, chromium chloride 0.003 parts, ammonium molybdate 0.05 parts, inositol 1.2 parts, taurine 1.6 parts, xanthan gum 5 parts, food flavoring 0.3 parts.

[0044] Compound Probiotics: Contains probiotic powder containing Bifidobacterium animalis subsp. lactis Probio-M8, ensuring a daily probiotic intake of 3 x 10^6 bacteria per serving. 5 CFU.

[0045] The preparation method is the same as in Example 1.

[0046] Comparative Example 1 This comparative example aims to illustrate the potential impact of altering the core protein ratio on product characteristics. Its formulation is essentially the same as Example 1, except that the amount of concentrated whey protein powder is adjusted to 210 parts, and the amount of soy protein isolate is adjusted to 0 parts. That is, all protein is derived from whey protein, breaking the specific ratio of whey protein to soy protein (1-5:0.8-1) in this invention. Other ingredients, amounts, and preparation methods remain consistent with Example 1.

[0047] Comparative Example 2 This comparative example aims to illustrate the effect of changing the source and ratio of carbohydrates on the GI value and properties of the product. Its formulation is basically the same as in Example 1, except that cassava dextrin and resistant dextrin are omitted, and the total amount of maltodextrin is increased to 490 parts (i.e., 250 parts of original maltodextrin + 210 parts of cassava dextrin + 30 parts of resistant dextrin), and the selected maltodextrin uses a DE value greater than 20. That is, the carbohydrate source is simplified to high DE value maltodextrin, breaking the specific compound system and ratio of maltodextrin, cassava dextrin, and resistant dextrin in this invention. Other components, amounts, and preparation methods remain consistent with Example 1.

[0048] The results show that: Glycemic index (GI) determination: In vivo testing was conducted on healthy adults according to GB / T 35837-2018, "Method for Determination of Glycemic Index of Foods". Results showed that the GI values ​​of products in Examples 1-3 were 52, 48, and 50, respectively, all ≤55. In contrast, the GI value of product in Comparative Example 2 was 78, significantly higher than that of the Example products, indicating that the present invention effectively reduces the glycemic response of the product through a specific carbohydrate complex system.

[0049] In vitro digestion characteristics assessment: An in vitro simulated gastrointestinal digestion model was used to determine the glucose release rate. Products in Examples 1-3 exhibited a flat glucose release curve with a low and delayed peak concentration. Product in Comparative Example 2, however, exhibited a rapid and high-intensity glucose release.

[0050] Nutritional evaluation: The energy ratios of the three major nutrients and the amino acid scores of each product were calculated. Examples 1-3 all met the design goals of 15%-20% energy from protein, 20-35% from fat, and 45-60% from carbohydrates, and had high amino acid scores. In Comparative Example 1 (pure whey protein), the amino acid profile had a slightly higher proportion of methionine, while the phenylalanine + tyrosine ratio was different from that of the embodiments of the present invention, and its matching degree with human needs was slightly lower than that of the compound protein profile of the embodiments of the present invention.

[0051] Stability and sensory evaluation: Under accelerated testing conditions (40°C, RH 75%, 3 months), the products of Examples 1-3 showed stable color and flavor, with no significant browning or unpleasant odor, and good reconstitution properties. The product of Comparative Example 2 showed slight browning and a darker color under the same conditions, which is related to the Maillard reaction that occurs in high DE-value maltodextrin during storage.

[0052] The above experimental results demonstrate that by limiting the specific ratio of concentrated whey protein powder to soy protein isolate, and the specific blending of maltodextrin, tapioca dextrin, and resistant dextrin, this invention not only achieves the core characteristic of a low GI value (≤55) but also contributes to obtaining a superior amino acid profile, better product stability, and improved sensory quality. The comparative results, conversely, confirm the necessity and synergistic effect of the specific proportions of the components in this invention.

[0053] The above descriptions are merely some embodiments of the present invention. It should be noted that those skilled in the art can make other modifications and improvements without departing from the inventive concept of the present invention, and these all fall within the protection scope of the present invention.

Claims

1. A low glycemic index complete nutritional formula food, characterized in that, The raw materials for preparing the food include the following components by weight: 50-250 parts concentrated whey protein powder, 40-150 parts soy protein isolate, 200-450 parts fat powder, 150-300 parts maltodextrin, 150-280 parts tapioca dextrin, and 10-100 parts resistant dextrin. The weight ratio of the concentrated whey protein powder to the soy protein isolate is (1-5):(0.8-1). The weight ratio of the maltodextrin to the cassava dextrin is (1-2):(0.93-1).

2. The low glycemic index complete nutritional formula food according to claim 1, characterized in that, The total weight of the concentrated whey protein powder and the soy protein isolate is 90-400 parts; and / or the total weight of the maltodextrin and the tapioca dextrin is 300-580 parts.

3. The low glycemic index complete nutritional formula food according to claim 1, characterized in that, The fat powder contains 50-180 parts sunflower seed oil, 10-80 parts rapeseed oil, 5-60 parts flaxseed oil, 0.05-1.5 parts mixed tocopherol concentrate, 50-225 parts maltodextrin, 15-80 parts casein, 15-50 parts mono- and diglyceride fatty acid esters, 5-35 parts potassium citrate, 0.5-3.5 parts sodium ascorbate, and 0.1-1.0 parts phospholipids.

4. The low glycemic index complete nutritional formula food according to claim 1, characterized in that, It also includes a compound probiotic and a food-acceptable additive, wherein the compound probiotic contains at least one of Lactobacillus paracasei Zhang, Lactobacillus plantarum P-8, Bifidobacterium animalis subsp. lactis V9, Lactobacillus rhamnosus Probio-M9, and Bifidobacterium animalis subsp. lactis Probio-M8; and the food-acceptable additive contains at least one of vitamins, minerals, taurine, inositol, xanthan gum, and food flavorings.

5. The low glycemic index complete nutritional formula food according to claim 4, characterized in that, The vitamin is selected from at least one of retinyl acetate, cholecalciferol, dl-α-tocopherol acetate, phytonabinone, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, nicotinamide, folic acid, D-calcium pantothenate, L-sodium ascorbate, and D-biotin; and / or, The mineral is selected from at least one of sodium citrate, sodium chloride, potassium dihydrogen phosphate, potassium chloride, potassium citrate, copper sulfate, magnesium carbonate, ferric pyrophosphate, zinc gluconate, manganese sulfate, calcium carbonate, calcium hydrogen phosphate, potassium iodide, sodium selenite, chromium chloride, and ammonium molybdate.

6. The low glycemic index complete nutritional formula food according to claim 5, characterized in that, It also contains the following components in parts by weight: Retinyl acetate 0.003-0.018 parts, cholecalciferol 0.00004-0.0005 parts, dl-α-tocopherol acetate 0.02-0.3 parts, phytonabinone 0.0001-0.001 parts, thiamine hydrochloride 0.0005-0.025 parts, riboflavin 0.001-0.01 parts, pyridoxine hydrochloride 0.005-0.02 parts, cyanocobalamin 0.00001-0.0001 parts, nicotinamide 0.01-0.2 parts, folic acid 0.001-0.02 parts, D-calcium pantothenate 0.01-0.15 parts, L-sodium ascorbate 0.05-1.5 parts, D-biotin 0.0001-0.001 parts.

7. The low glycemic index complete nutritional formula food according to claim 5, characterized in that, It also contains the following components in parts by weight: Sodium citrate 5-25 parts, sodium chloride 0.3-2.5 parts, potassium dihydrogen phosphate 0.5-5.5 parts, potassium chloride 1.2-5.3 parts, potassium citrate 2.5-8 parts, copper sulfate 0.001-0.05 parts, magnesium carbonate 1.2-6.5 parts, zinc gluconate 0.1-2 parts, ferric pyrophosphate 0.1-0.8 parts, manganese sulfate 0.001-0.03 parts, calcium carbonate 1-4.0 parts, calcium hydrogen phosphate 5-12 parts, potassium iodide 0.0001-0.0015 parts, sodium selenite 0.0001-0.002 parts, chromium chloride 0.0005-0.003 parts, ammonium molybdate 0.001-0.05 parts.

8. A method for preparing a low glycemic index complete nutritional formula food as described in any one of claims 1-7, characterized in that, Includes the following steps: A portion of maltodextrin and resistant dextrin were premixed with vitamins, minerals, taurine, inositol, xanthan gum, and food flavorings to obtain a premix. The premixed material is then mixed with the remaining maltodextrin, fat powder, tapioca dextrin, whey protein concentrate, soy protein isolate, and compound probiotics to obtain the low glycemic index complete nutritional formula food.

9. The method according to claim 8, characterized in that, The total mixing time is 30 minutes; and / or, Following the overall mixing step, the mixture also includes steps of metal detection and nitrogen-filled packaging of the mixed material.

10. A food for special medical purposes, characterized in that, It includes low glycemic index complete nutritional formula foods as described in any one of claims 1-7.