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Production method of food capable of reducing after-dinner blood sugar of diabetes patients

A technology for postprandial blood sugar and diabetics, applied in application, food preparation, food science and other directions, can solve problems such as elevated blood sugar and no nutritional powder found, achieve treatment and recovery assistance, control postprandial blood sugar, and ensure nutritional needs. Effect

Active Publication Date: 2013-01-23
周杰州
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, monosaccharides are easily absorbed, resulting in a significant increase in blood sugar after meals in diabetics
[0004] The nutritious food currently on the market is only imported and can only replace part of the diet. A production method of nutritional powder that can not only ensure the nutritional requirements but also control postprandial blood sugar can completely replace the diet of diabetics has not been found.

Method used

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  • Production method of food capable of reducing after-dinner blood sugar of diabetes patients
  • Production method of food capable of reducing after-dinner blood sugar of diabetes patients
  • Production method of food capable of reducing after-dinner blood sugar of diabetes patients

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Take the following weights of ingredients:

[0042] Rice 40kg, buckwheat 35kg, oat 20kg, meat protein 6kg, egg protein 8kg, konjac flour 9kg, fructooligosaccharide 5kg, tea seed oil 6kg, peanut oil 5kg, medium chain oil 2kg soybean protein 7.5kg. Process starchy raw materials (rice, buckwheat and oats) into granules or cubes or powders and soak them well in water;

[0043] B. Add 350kg of water to the product of step A, then put it into a retort-proof container for heating and boiling until it is completely gelatinized; after keeping it warm for 1 hour, cool it naturally or freeze it to 2°C, dry it and pulverize it to get aging powder 85kg;

[0044] C. Emulsify tea seed oil and other oils in raw materials, 51kg of aging powder and nutrients to be strengthened, then spray dry, mix the product with the remaining 34kg of aging powder, dry and sterilize, and then pack to obtain the target product Nutrition powder.

Embodiment 2

[0046] Take the following weights of ingredients:

[0047] Rice 20kg, buckwheat 50kg, oat 8kg, meat protein 8kg, egg protein 3kg, konjac flour 11kg, tea seed oil 4kg, peanut oil 2kg, medium chain oil 1kg, sunflower oil 2.5kg, soybean protein 5.5kg.

[0048] A. Process starch-rich raw materials (rice, buckwheat and oats) into granules or small lumps or powder, and fully soak in water;

[0049] B. Add 350 kg of water to the product of step A, then put it into a retort-proof container for heating and boiling, until it is completely gelatinized; after 2 hours of heat preservation, naturally cool or freeze to 2°C, dry and pulverize to obtain aging powder 70kg;

[0050] C. Emulsify the oil (all), 35kg of aging powder and nutrients to be strengthened in the raw material, spray dry, mix the product with the remaining 35kg of aging powder, dry and sterilize, and then pack to obtain the target product nutritional powder .

Embodiment 3

[0052] Take the following weights of ingredients:

[0053] Rice 50kg, buckwheat 20kg, oat 30kg, meat protein 2kg, egg protein 11kg, konjac flour 6kg, peanut oil 5kg, coconut oil 2kg, corn oil 6kg, soybean protein 9kg.

[0054] Process starchy raw materials (rice, buckwheat and oats) into granules or cubes or powders and soak them well in water;

[0055] B. Add 350kg of water to the product of step A, then put it into a retort-proof container for heating and boiling until it is completely gelatinized; after keeping it warm for 1 hour, cool it naturally or freeze it to 2°C, dry it and pulverize it to get aging powder 90kg;

[0056] C. emulsify the vegetable oil (all), 40kg of aging powder and the nutrients that need to be strengthened and spray dry, then mix the product with the remaining 50kg of aging powder, dry and sterilize, and then pack to obtain the target product nutrition powder.

[0057] The product of embodiment 1 is given to diabetics, and each case personnel no long...

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Abstract

The invention discloses a production method of nutrition powder capable of reducing after-dinner blood sugar of diabetes patients, comprising the following steps of: fully soaking raw materials rich in starch in the water, and heating and cooking to obtain aging powder; emulsifying tea seed oil or other plant oil, 5-60 percent by weight of the aging powder and nutrient needing intensification, and mixing the emulsified product with the balance of the aging powder to obtain the nutrition powder. The nutrition powder capable of reducing after-dinner blood sugar of diabetes patients which is produced by using the method of the invention can completely replace the diet for the diabetes patients. The food not only can ensure the nutrition requirement of the diabetes patients, but also can control the after-dinner blood sugar, thereby having a certain auxiliary function of treating and recovering the diabetes patients.

Description

technical field [0001] The invention relates to a preparation method of human nutritional products, in particular to a production method of nutritional powder capable of reducing postprandial blood sugar of diabetics. Background technique [0002] Diabetes is a common disease, frequently-occurring disease. According to the results of the "Nutrition and Health Survey of Chinese Residents" released by the State Council Information Office in 2004: the prevalence of diabetes is 2.6%, and it is estimated that there are more than 20 million people with diabetes nationwide. [0003] Diabetic patients have abnormal carbohydrate metabolism. The quality and quantity of food ingested in three meals a day will directly affect the concentration of glucose in plasma and the speed of blood sugar rise. Postprandial hyperglycemia may occur, which is due to the decrease of insulin secretion and insulin activity. The resulting impairment of hepatic glucose release and glucose uptake functions...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 周少勇周少凯周少力
Owner 周杰州
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