CN110623269A - Composition for meeting nutritional requirements of diabetic patients and preparation method thereof - Google Patents

Composition for meeting nutritional requirements of diabetic patients and preparation method thereof Download PDF

Info

Publication number
CN110623269A
CN110623269A CN201910969761.0A CN201910969761A CN110623269A CN 110623269 A CN110623269 A CN 110623269A CN 201910969761 A CN201910969761 A CN 201910969761A CN 110623269 A CN110623269 A CN 110623269A
Authority
CN
China
Prior art keywords
parts
vitamin
polysaccharide
compound
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201910969761.0A
Other languages
Chinese (zh)
Inventor
赵忠麟
陈加文
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Xiangyang Shiquan Biotechnology Co Ltd
Original Assignee
Xiangyang Shiquan Biotechnology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Xiangyang Shiquan Biotechnology Co Ltd filed Critical Xiangyang Shiquan Biotechnology Co Ltd
Priority to CN201910969761.0A priority Critical patent/CN110623269A/en
Publication of CN110623269A publication Critical patent/CN110623269A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a composition for meeting the nutritional requirements of diabetics and a preparation method thereof, wherein the composition comprises the following components in percentage by mass: 15-20 parts of low-ester pectin, 15-20 parts of chitin, 15-25 parts of konjac flour, 4-10 parts of compound vitamin, 2-4 parts of carotene, 35-45 parts of compound staple food powder, 2-6 parts of compound mineral substance and 1-3 parts of green tea polyphenol; the soybean polysaccharide, the fructo-oligosaccharide, the agaric polysaccharide, the porphyra polysaccharide, the algal polysaccharide and the konjac powder have the effect of reducing blood sugar, have a good effect of reducing the concentration of the blood sugar, and the multivitamins and the compound staple food powder can provide nutrients which are caused by or possibly lost due to the fact that the diabetics cannot normally eat various foods, and can repair the damaged liver and kidney caused by imbalance of the blood sugar.

Description

Composition for meeting nutritional requirements of diabetic patients and preparation method thereof
Technical Field
The invention relates to the field of formula foods with special medical application, in particular to a composition meeting the nutritional requirements of diabetics and a preparation method thereof.
Background
Diabetes patients cause a series of metabolic disorders such as sugar, protein, fat, water and electrolyte due to genetic factors, endocrine dysfunction and the like. The control of blood sugar is vital to diabetes, at present, the diabetes mostly reduces the blood sugar by orally taking hypoglycemic drugs or injecting insulin, but the two modes of controlling the blood sugar are controlled by adopting drugs or hormones, the chronic kidney injury can be caused to the diabetes due to overlarge dosage, if the blood sugar can be reduced by diet in daily life, the dosage of the hypoglycemic drugs of the diabetes can be reduced, and the kidney injury of the diabetes can be delayed or relieved, therefore, the invention provides the composition meeting the nutritional requirements of the diabetes and the preparation method thereof, so as to solve the defects in the prior art.
Disclosure of Invention
In order to solve the problems, the invention provides a composition meeting the nutritional requirements of diabetics and a preparation method thereof. The soybean polysaccharide, the fructo-oligosaccharide, the agaric polysaccharide, the porphyra polysaccharide, the seaweed polysaccharide and the konjac flour are dietary fiber raw materials, all have the effect of reducing blood sugar, and the compound vitamin and the compound staple food powder can provide nutrients which are caused or possibly lost by being incapable of normally eating various foods for diabetics.
The invention provides a composition for meeting the nutritional requirements of diabetics, which comprises the following components in percentage by mass: 15-20 parts of low-ester pectin, 15-20 parts of chitin, 8-10 parts of soybean polysaccharide, 6-8 parts of fructo-oligosaccharide, 6-8 parts of agaric polysaccharide, 6-8 parts of porphyra polysaccharide, 6-8 parts of algal polysaccharide, 15-25 parts of konjaku flour, 3-7 parts of glutathione, 4-10 parts of compound vitamin, 2-4 parts of carotene, 35-45 parts of compound staple food powder, 2-6 parts of compound mineral substance and 1-3 parts of green tea polyphenol.
The further improvement lies in that: comprises the following components in percentage by mass: 18 parts of low-ester pectin, 17 parts of chitin, 9 parts of soybean polysaccharide, 7 parts of fructo-oligosaccharide, 7 parts of agaric polysaccharide, 7 parts of porphyra polysaccharide, 7 parts of algal polysaccharide, 20 parts of konjaku flour, 5 parts of glutathione, 7 parts of compound vitamin, 3 parts of carotene, 40 parts of compound staple food powder, 4 parts of compound mineral substance and 2 parts of green tea polyphenol.
The further improvement lies in that: the compound vitamin is prepared by compounding vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K and folic acid according to the mass ratio of 1:1.5:1:0.5:3:2:3:0.5:0.5:0.8: 1.
The further improvement lies in that: the composite staple food powder is prepared by compounding fine grinding powder of oat, oatmeal, corn flour, brown rice and wheat bran according to the mass ratio of 1:1:0.5:0.5: 0.5.
The further improvement lies in that: the compound mineral is formed by compounding calcium, magnesium, potassium, sodium, phosphorus, chlorine, selenium, iron, zinc and iodine according to the mass ratio of 1:1:1:1:1:1:0.2:0.1: 0.05.
A method of preparing a composition for satisfying the nutritional needs of a diabetic patient, comprising the steps of:
the method comprises the following steps: mixing and stirring low-ester pectin, chitin, soybean polysaccharide, fructo-oligosaccharide, agaric polysaccharide, porphyra polysaccharide, algal polysaccharide, glutathione, compound vitamin, carotene and compound mineral substances, and then uniformly mixing for 6-8 minutes by a mixer to prepare a mixture A;
step two: mixing the mixture A with rhizoma Amorphophalli powder, rapidly parching at 100 deg.C for 5-7 min, naturally cooling, and mixing with green tea polyphenols to obtain composition;
step three: sterilizing the composition, packaging, inspecting quality, and packaging.
The invention has the beneficial effects that: soybean polysaccharide, fructo-oligosaccharide, agaric polysaccharide, porphyra polysaccharide, algal polysaccharide and konjac flour are dietary fiber raw materials, and all have the effect of reducing blood sugar, the dietary fibers can effectively control fasting blood sugar, postprandial blood sugar and glycohemoglobin and lipid metabolic disorders, the compound mineral substances can provide elements required by a human body, and have a good effect of reducing the blood sugar concentration, the compound vitamins and the compound staple food powder can provide nutrients which are caused or possibly lost by incapability of normally eating various foods for diabetics, can comprehensively improve the autoimmunity of the diabetics, repair damaged livers and kidneys caused by unbalanced blood sugar, and maintain the balance of hormone levels in the bodies.
Detailed Description
In order to further understand the present invention, the following detailed description will be made with reference to the following examples, which are only used for explaining the present invention and are not to be construed as limiting the scope of the present invention.
Example one
The composition for meeting the nutritional requirements of the diabetics comprises the following components in percentage by mass: 15 parts of low-ester pectin, 15 parts of chitin, 8 parts of soybean polysaccharide, 6 parts of fructo-oligosaccharide, 6 parts of agaric polysaccharide, 6 parts of porphyra polysaccharide, 6 parts of algal polysaccharide, 15 parts of konjaku flour, 3 parts of glutathione, 4 parts of compound vitamin, 2 parts of carotene, 35 parts of compound staple food powder, 2 parts of compound mineral substances and 1 part of green tea polyphenol.
The compound vitamin comprises vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K and folic acid.
The composite staple food powder comprises fine ground powder of oat, oatmeal, corn flour, brown rice and wheat bran.
The compound mineral comprises calcium, magnesium, potassium, sodium, phosphorus, chlorine, selenium, iron, zinc and iodine.
A method of preparing a composition for satisfying the nutritional needs of a diabetic patient, comprising the steps of:
the method comprises the following steps: mixing low-ester pectin, chitin, soybean polysaccharide, fructo-oligosaccharide, agaric polysaccharide, porphyra polysaccharide, algal polysaccharide, glutathione, vitamin complex, carotene and compound mineral substances, stirring, and uniformly mixing for 7 minutes by a mixer to prepare a mixture A.
Step two: mixing the mixture A with rhizoma Amorphophalli powder, rapidly parching at 100 deg.C for 6 min, naturally cooling, and mixing with green tea polyphenols to obtain the composition.
Step three: sterilizing the composition, packaging, inspecting quality, and packaging.
Example two
The composition for meeting the nutritional requirements of the diabetics comprises the following components in percentage by mass: 18 parts of low-ester pectin, 17 parts of chitin, 9 parts of soybean polysaccharide, 7 parts of fructo-oligosaccharide, 7 parts of agaric polysaccharide, 7 parts of porphyra polysaccharide, 7 parts of algal polysaccharide, 20 parts of konjaku flour, 5 parts of glutathione, 7 parts of compound vitamin, 3 parts of carotene, 40 parts of compound staple food powder, 4 parts of compound mineral substance and 2 parts of green tea polyphenol.
The compound vitamin comprises vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K and folic acid.
The composite staple food powder comprises fine ground powder of oat, oatmeal, corn flour, brown rice and wheat bran.
The compound mineral comprises calcium, magnesium, potassium, sodium, phosphorus, chlorine, selenium, iron, zinc and iodine.
A method of preparing a composition for satisfying the nutritional needs of a diabetic patient, comprising the steps of:
the method comprises the following steps: mixing low-ester pectin, chitin, soybean polysaccharide, fructo-oligosaccharide, agaric polysaccharide, porphyra polysaccharide, algal polysaccharide, glutathione, vitamin complex, carotene and compound mineral substances, stirring, and uniformly mixing for 7 minutes by a mixer to prepare a mixture A.
Step two: mixing the mixture A with rhizoma Amorphophalli powder, rapidly parching at 100 deg.C for 6 min, naturally cooling, and mixing with green tea polyphenols to obtain the composition.
Step three: sterilizing the composition, packaging, inspecting quality, and packaging.
EXAMPLE III
The composition for meeting the nutritional requirements of the diabetics comprises the following components in percentage by mass: 20 parts of low-ester pectin, 20 parts of chitin, 10 parts of soybean polysaccharide, 8 parts of fructo-oligosaccharide, 8 parts of agaric polysaccharide, 8 parts of porphyra polysaccharide, 8 parts of algal polysaccharide, 25 parts of konjaku flour, 7 parts of glutathione, 10 parts of compound vitamin, 4 parts of carotene, 45 parts of compound staple food powder, 6 parts of compound mineral substance and 3 parts of green tea polyphenol.
The compound vitamin comprises vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K and folic acid.
The composite staple food powder comprises fine ground powder of oat, oatmeal, corn flour, brown rice and wheat bran.
The compound mineral comprises calcium, magnesium, potassium, sodium, phosphorus, chlorine, selenium, iron, zinc, and iodine.
A method of preparing a composition for satisfying the nutritional needs of a diabetic patient, comprising the steps of:
the method comprises the following steps: mixing low-ester pectin, chitin, soybean polysaccharide, fructo-oligosaccharide, agaric polysaccharide, porphyra polysaccharide, algal polysaccharide, glutathione, vitamin complex, carotene and compound mineral substances, stirring, and uniformly mixing for 7 minutes by a mixer to prepare a mixture A.
Step two: mixing the mixture A with rhizoma Amorphophalli powder, rapidly parching at 100 deg.C for 6 min, naturally cooling, and mixing with green tea polyphenols to obtain the composition.
Step three: sterilizing the composition, packaging, inspecting quality, and packaging.
According to the first embodiment, the second embodiment and the third embodiment, the invention can be obtained by the following components in percentage by mass: 15-20 parts of low-ester pectin, 15-20 parts of chitin, 8-10 parts of soybean polysaccharide, 6-8 parts of fructo-oligosaccharide, 6-8 parts of agaric polysaccharide, 6-8 parts of porphyra polysaccharide, 6-8 parts of algal polysaccharide, 15-25 parts of konjaku flour, 3-7 parts of glutathione, 4-10 parts of compound vitamin, 2-4 parts of carotene, 35-45 parts of compound staple food powder, 2-6 parts of compound mineral substance and 1-3 parts of green tea polyphenol.
Effect experiment 1
300 male mice with the same growth cycle and a weight of 20-25 g were selected, then fed with basal feed for one week, and then the 300 male mice were divided into 3 groups, specifically, a blank group, a model group and a treatment group, each group including 100 male mice.
Feeding a blank group of male mice with a basal feed;
male mice in the model group and the treatment group are fed with high-calorie and high-sugar feed, and then are injected with Streptozotocin (STZ) (dissolved in 0.1 millimole/liter citric acid buffer solution, pH is 4.4) in a disposable intraperitoneal injection mode according to the dose of 20 mg/kg body weight; after 96 hours, the male white mice are fasted for 12 hours, and then are fed with 20 percent D-glucose solution by 2.5 g/kg body weight again to carry out an oral glucose tolerance test, and the success of molding is determined when the blood sugar is respectively more than 7.5 millimole/liter and 11.5 millimole/liter in 0 and 120 minutes.
The blank group of male mice was fed normally basal diet.
The male mice of the model group were normally fed with the basal diet.
Feeding male mice in a treatment group with the composition which meets the nutritional requirements of the diabetic patients and is prepared in any one of the first embodiment, the second embodiment or the third embodiment of the invention for three times at a time, wherein the feeding is 30 g;
after 30 days, oral glucose tolerance tests were performed on the male mice in the blank group, the model group and the treatment group, and the test results are shown in table 1:
TABLE 1
0 minute 30 minutes 60 minutes 90 minutes 120 minutes
Blank group 5.32±1.18 6.38±2.18 14.1±2.58 13.5±3.01 12.6±1.58
Model set 19.1±2.49 22.4±1.98 24.8±2.69 22.1±2.12 20.47±1.69
Treatment group 17.0±1.05 17.9±1.95 19.5±2.05 18.0±1.01 13.21±0.56
As can be seen from the results in Table 1, the composition satisfying the nutritional requirements of the diabetic patients according to the present invention has an obvious effect of lowering blood sugar when fed to the treatment group.
Effect experiment two
After the effect experiment is finished, randomly selecting 5 cases of male mice in the model group and the treatment group for dissection, and observing the damage degrees of the liver and the kidney of the male mice in the model group and the treatment group, wherein the liver and the kidney of the male mice in the model group are damaged to a certain degree, the liver and the kidney of the male mice in the treatment group are repaired and healed, and the damage degree is lower than that of the male mice in the model group.
Soybean polysaccharide, fructo-oligosaccharide, agaric polysaccharide, porphyra polysaccharide, algal polysaccharide and konjac flour are raw materials of dietary fibers, and all have the effect of reducing blood sugar, the dietary fibers can effectively control fasting blood sugar, postprandial blood sugar, glycosylated hemoglobin and lipid metabolic disorder, the composite mineral can provide elements required by a human body, wherein cobalt element is one of trace elements necessary for islet cells, and has a good effect of reducing blood sugar concentration, the composite vitamin and the composite staple food powder can provide nutrients which are caused or possibly lost by abnormal eating of various foods for a diabetic patient, can comprehensively improve the autoimmunity of the patient, repair damaged liver and kidney caused by unbalanced blood sugar, and maintain the balance of hormone levels in the body.

Claims (6)

1. The composition for meeting the nutritional requirements of diabetics is characterized by comprising the following components in percentage by mass: 15-20 parts of low-ester pectin, 15-20 parts of chitin, 8-10 parts of soybean polysaccharide, 6-8 parts of fructo-oligosaccharide, 6-8 parts of agaric polysaccharide, 6-8 parts of porphyra polysaccharide, 6-8 parts of algal polysaccharide, 15-25 parts of konjaku flour, 3-7 parts of glutathione, 4-10 parts of compound vitamin, 2-4 parts of carotene, 35-45 parts of compound staple food powder, 2-6 parts of compound mineral substance and 1-3 parts of green tea polyphenol.
2. The composition according to claim 1, wherein the nutritional requirements of a diabetic patient are as follows: comprises the following components in percentage by mass: 18 parts of low-ester pectin, 17 parts of chitin, 9 parts of soybean polysaccharide, 7 parts of fructo-oligosaccharide, 7 parts of agaric polysaccharide, 7 parts of porphyra polysaccharide, 7 parts of algal polysaccharide, 20 parts of konjaku flour, 5 parts of glutathione, 7 parts of compound vitamin, 3 parts of carotene, 40 parts of compound staple food powder, 4 parts of compound mineral substance and 2 parts of green tea polyphenol.
3. The composition according to claim 1, wherein the nutritional requirements of a diabetic patient are as follows: the compound vitamin is prepared by compounding vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K and folic acid according to the mass ratio of 1:1.5:1:0.5:3:2:3:0.5:0.5:0.8: 1.
4. The composition according to claim 1, wherein the nutritional requirements of a diabetic patient are as follows: the composite staple food powder is prepared by compounding fine grinding powder of oat, oatmeal, corn flour, brown rice and wheat bran according to the mass ratio of 1:1:0.5:0.5: 0.5.
5. The composition according to claim 1, wherein the nutritional requirements of a diabetic patient are as follows: the compound mineral is formed by compounding calcium, magnesium, potassium, sodium, phosphorus, chlorine, selenium, iron, zinc and iodine according to the mass ratio of 1:1:1:1:1:1:0.2:0.1: 0.05.
6. A method of preparing a composition for satisfying the nutritional needs of a diabetic patient, comprising: the method comprises the following steps:
the method comprises the following steps: mixing and stirring low-ester pectin, chitin, soybean polysaccharide, fructo-oligosaccharide, agaric polysaccharide, porphyra polysaccharide, algal polysaccharide, glutathione, compound vitamin, carotene and compound mineral substances, and then uniformly mixing for 6-8 minutes by a mixer to prepare a mixture A;
step two: mixing the mixture A with rhizoma Amorphophalli powder, rapidly parching at 100 deg.C for 5-7 min, naturally cooling, and mixing with green tea polyphenols to obtain composition;
step three: sterilizing the composition, packaging, inspecting quality, and packaging.
CN201910969761.0A 2019-10-12 2019-10-12 Composition for meeting nutritional requirements of diabetic patients and preparation method thereof Pending CN110623269A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910969761.0A CN110623269A (en) 2019-10-12 2019-10-12 Composition for meeting nutritional requirements of diabetic patients and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910969761.0A CN110623269A (en) 2019-10-12 2019-10-12 Composition for meeting nutritional requirements of diabetic patients and preparation method thereof

Publications (1)

Publication Number Publication Date
CN110623269A true CN110623269A (en) 2019-12-31

Family

ID=68974803

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910969761.0A Pending CN110623269A (en) 2019-10-12 2019-10-12 Composition for meeting nutritional requirements of diabetic patients and preparation method thereof

Country Status (1)

Country Link
CN (1) CN110623269A (en)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101143010A (en) * 2006-09-15 2008-03-19 上海瑞品实业有限公司 Special-purpose nutritive food for diabetes patient and its preparation method
CN101507494A (en) * 2009-02-12 2009-08-19 刘志伟 Special diet food for patient with hyperlipidemia and hypertension
CN101829160A (en) * 2010-05-06 2010-09-15 广东省食品工业研究所 Functional composition with functions of controlling blood sugar and enhancing nutrition
CN103238897A (en) * 2013-05-02 2013-08-14 广州施健生物科技有限公司 Composite plant solid drink suitable for diabetic patients
CN106072533A (en) * 2016-06-18 2016-11-09 江苏阜丰生物科技有限公司 A kind of full nutritional formulas of diabetes patients
CN106135797A (en) * 2015-04-27 2016-11-23 青岛贝尔特生物科技有限公司 A kind of alimentation composition contributing to regulation blood glucose and preparation method thereof
CN106174474A (en) * 2016-07-05 2016-12-07 郑州和正生物科技有限公司 A kind of it is applicable to the special dietary seafood that Patients with Cardiovascular/Cerebrovascular Diseases is edible

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101143010A (en) * 2006-09-15 2008-03-19 上海瑞品实业有限公司 Special-purpose nutritive food for diabetes patient and its preparation method
CN101507494A (en) * 2009-02-12 2009-08-19 刘志伟 Special diet food for patient with hyperlipidemia and hypertension
CN101829160A (en) * 2010-05-06 2010-09-15 广东省食品工业研究所 Functional composition with functions of controlling blood sugar and enhancing nutrition
CN103238897A (en) * 2013-05-02 2013-08-14 广州施健生物科技有限公司 Composite plant solid drink suitable for diabetic patients
CN106135797A (en) * 2015-04-27 2016-11-23 青岛贝尔特生物科技有限公司 A kind of alimentation composition contributing to regulation blood glucose and preparation method thereof
CN106072533A (en) * 2016-06-18 2016-11-09 江苏阜丰生物科技有限公司 A kind of full nutritional formulas of diabetes patients
CN106174474A (en) * 2016-07-05 2016-12-07 郑州和正生物科技有限公司 A kind of it is applicable to the special dietary seafood that Patients with Cardiovascular/Cerebrovascular Diseases is edible

Similar Documents

Publication Publication Date Title
CN102771635B (en) Mixed feed for early weaned piglets
CN104286849A (en) Diabetes-specific enteral nutrition multi-polymerization agent
CN102711513A (en) Compositions including pyruvate for companion animals and methods of use thereof
US20190015470A1 (en) Garlic compositions
CN107647156A (en) It is a kind of to reduce horizontal pig starter feed of serum lipopolysaccharides and its preparation method and application
CN107712874A (en) Depth hydrolysis' protein prescription powder and technique manufacturing method
CN103919076A (en) Carrot bean vermicelli
CN111642641A (en) Pig feed and preparation method thereof
CN103734527A (en) Concentrated feed applicable to lactating sows at lactation period
CN103385375A (en) Antibiotic-free compound feed for fryers
CN107890117A (en) A kind of compound oligomeric peptide nutrient powder of WPC
CN103750102A (en) Composition with sugar-reducing effect and containing blackberries and preparation method for composition
CN110623269A (en) Composition for meeting nutritional requirements of diabetic patients and preparation method thereof
CN108378296A (en) Peri-operation period nutraceutical
CN107183696A (en) A kind of health food and preparation method thereof
EP4331601A1 (en) Food composition and pharmaceutical composition for preventing or alleviating sarcopenia, containing low-molecular-weight collagen as active ingredient
CN104509730A (en) Mixed feed containing probiotics for black fry eel and preparation method thereof
KR20170053723A (en) Renal insufficiency progression inhibitor, prophylactic agent for renal insufficiency and indoxyl sulfate production inhibitor
CN101524153A (en) Health-care wheat flour beneficial for diabetes patients
CN114601172A (en) Formula food of glutamine composition with special medical application and preparation method thereof
CN101366452A (en) Cysteamine hydrochlorate composite premixed material for meat-poultry dynamiting and preparation method
CN114451560A (en) Dietary composition for diabetic patients and application thereof
NL2030665A (en) Antibiotic - free feed for improving production performance of weaned piglets and preparation method thereof
CN105248998A (en) Fodder for eels
KR101252249B1 (en) Fermented composition using effective micro-organisms and manufacturing method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20191231

WD01 Invention patent application deemed withdrawn after publication