Nutrient food suitable of diabetic and preparation method thereof

Abstract

The invention discloses a nutritious food suitable for diabetes patients made from the following materials of weight proportions of: black rice 15-20 parts, tartary buckwheat 10-15 parts, Poria cocos 8-10 parts, pumpkin 5-8 parts, Chinese yam 5-8 parts, balsam pear 5-8 parts, black sesame 2-5 parts, matrimony vine 2-3 parts, coix seed 2-3 parts, Cinnamomum Cassia Presl 1-2 parts, prepared rhizome of rehmannia 1-2 parts, Tuber of Dwarf Lilyturf 1-2 parts, radix scrophulariae 1-2 parts, jujube 1-2 parts and stevia rebaudiana hemsl 0.1- 0.2 part. The nutritious health caring product has proper matched nutrient compositions and rich and balanced nutrition, good taste and low sugar content; it can reduce blood sugar, is especially suitable for diabetes patients. The invention further discloses a preparation method for the nutritious food.

Description

technical field [0001] The invention relates to a nutritious food suitable for diabetic patients and a preparation method thereof, belonging to the technical field of nutritious food and its processing. Background technique [0002] Diabetes mellitus is one of the most common chronic diseases. With the improvement of people's living standards, the aging population and the increase in the incidence of obesity, the incidence of diabetes is increasing year by year. The incidence rate of diabetes in China reaches 2%. According to statistics, there are 40 million diagnosed diabetic patients in China, and the number is increasing at a rate of 1 million per year. [0003] Diabetes is a common disease caused by the interaction of genetic and environmental factors. Clinically, hyperglycemia is the main sign, and common symptoms include polydipsia, polyuria, polyphagia, and weight loss. If diabetes is not treated effectively, it can cause damage to multiple systems of the body. It ...

AI Technical Summary

Problems solved by technology

[0005] Although there are many nutritious foods on the market, the varieties especially suitable for diabetic patients are limited, and most of them only pay attention to the requirements of low sugar, but ignore the balanced needs of diabetic patients for other nutritional ingredients, or lack of taste and texture.