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Low-GI formula food suitable for patients suffering from diabetes and preparation method of low-GI formula food

A technology for formula food and diabetes, applied in the field of food, can solve problems such as poor blood sugar control of patients, and achieve the effects of improving quality of life and survival rate, stabilizing blood sugar, and enriching nutrients.

Inactive Publication Date: 2018-11-16
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] For a long time, due to the lack of professional knowledge of diet therapy, it is difficult for diabetic patients to strictly abide by the dietary guidelines for diabetes in their daily diet, resulting in unsatisfactory blood sugar control and complications.

Method used

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  • Low-GI formula food suitable for patients suffering from diabetes and preparation method of low-GI formula food
  • Low-GI formula food suitable for patients suffering from diabetes and preparation method of low-GI formula food
  • Low-GI formula food suitable for patients suffering from diabetes and preparation method of low-GI formula food

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preparation example Construction

[0039] Preparation of Examples

[0040] Wherein, the puffed powder used in the present invention includes 40% black rice, 40% oat, 20% soybean.

[0041] Its preparation steps are:

[0042] Crushing and sieving: crush black rice, oats and soybeans respectively, and pass through a 60-mesh sieve;

[0043] Take and mix black rice flour, oat flour and soybean flour by proportioning, add the water of 16% of expanded powder weight;

[0044] Send the mixed mixture into an extruder for puffing, set the temperature in Zone 1 to 65°C, the temperature in Zone 2 to 160°C, and the temperature in Zone 3 to 180°C, crush the discharged material, and pass through an 80-mesh sieve to obtain puffed powder.

[0045] The preparation steps of chickpea flour, chickpea granule, mung bean powder, mung bean granule, soybean powder and soybean granule used in the present invention, take chickpea as an example:

[0046] Soaking: Soak the chickpeas in warm water at 40°C with a solid-to-liquid ratio of 1...

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Abstract

The invention relates to a low-GI formula food suitable for patients suffering from diabetes. The low-GI formula food comprises the following components in parts by weight of 900-3000 parts of puffedpowder, 300-1200 parts of soy protein isolate, 200-1200 parts of powdery peanut oil, 200-900 parts of chickpea granules, 200-900 parts of mung bean granules, 200-900 parts of soybean granules, 200-800parts of resistant dextrin, 100-600 parts of inulin, 100-600 parts of glutamine peptide, 100-600 parts of a bitter gourd extract, 100-500 parts of chickpea powder, 100-500 parts of mung bean powder,100-500 parts of soybean flour, 50-300 parts of pectin, 10-140 parts of composite mineral substances and 5-20 parts of complex vitamins. The made formula food meets nutrient requirements of diabetes,and can be used for nutrition intervention for the patients suffering from diabetes. According to the low-GI formula food, the blood sugar of the patients can be smoothed, and the living quality and the survival rate of the patients can be improved.

Description

technical field [0001] The invention relates to the field of food, in particular to a low GI formula food suitable for diabetic patients and a preparation method thereof. Background technique [0002] Diabetes mellitus is a series of clinical syndromes characterized by hyperglycemia caused by absolute or relative insufficiency of insulin in the body. Long-term high blood sugar will lead to chronic damage and dysfunction of various tissues, especially the eyes, kidneys, heart, blood vessels, and nerves. [0003] Currently there is no cure for diabetes, but the condition of diabetes can be controlled through a variety of treatment methods; mainly including 5 aspects: education of diabetic patients, self-monitoring of blood sugar, diet therapy, exercise therapy and drug therapy. Among them, diet therapy is the basis for the treatment of various types of diabetes. Diet therapy first determines the total calorie requirement based on comprehensive factors such as the patient's ag...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L7/161A23L11/00A23L33/125A23L33/21A23L33/185A23L33/18A23L33/105A23L33/16A23L33/15
CPCA23L7/161A23L11/05A23L11/07A23L33/105A23L33/125A23L33/15A23L33/16A23L33/18A23L33/185A23L33/21A23L33/40A23V2002/00A23V2200/328
Inventor 魏振承张名位邓媛元张雁张瑞芬池建伟唐小俊刘光马永轩刘磊贾栩超董丽红
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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