CN112219905A - Liquid milk suitable for diabetic patients and preparation method thereof - Google Patents
Liquid milk suitable for diabetic patients and preparation method thereof Download PDFInfo
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- CN112219905A CN112219905A CN202010944591.3A CN202010944591A CN112219905A CN 112219905 A CN112219905 A CN 112219905A CN 202010944591 A CN202010944591 A CN 202010944591A CN 112219905 A CN112219905 A CN 112219905A
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- Prior art keywords
- liquid milk
- diabetic patients
- parts
- liquid
- vitamin
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- 150000004676 glycans Chemical class 0.000 description 1
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- 235000004280 healthy diet Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229940127234 oral contraceptive Drugs 0.000 description 1
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- 239000000137 peptide hydrolase inhibitor Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 201000009104 prediabetes syndrome Diseases 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
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- 235000019627 satiety Nutrition 0.000 description 1
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- MKWYFZFMAMBPQK-UHFFFAOYSA-J sodium feredetate Chemical compound [Na+].[Fe+3].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O MKWYFZFMAMBPQK-UHFFFAOYSA-J 0.000 description 1
- SRFKWQSWMOPVQK-UHFFFAOYSA-K sodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxymethyl)amino]acetate;iron(2+) Chemical compound [Na+].[Fe+2].OC(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O SRFKWQSWMOPVQK-UHFFFAOYSA-K 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention belongs to the field of food, and discloses liquid milk suitable for diabetics and a preparation method thereof. Aiming at the metabolic characteristics of diabetics, the liquid milk provided by the invention provides the liquid milk with balanced nutrition, low GI value and low GL value by adjusting the composition of macronutrients and micronutrients in the liquid milk. The preparation method provided by the invention is easy to control and is suitable for preparing the liquid milk suitable for diabetics to drink.
Description
Technical Field
The invention belongs to the field of food, relates to liquid milk and a preparation method thereof, and particularly relates to liquid milk suitable for diabetics and a preparation method thereof.
Background
In the last two decades, the incidence of diabetes in China has been on the rise, wherein type II diabetes accounts for about 90% of the total number of diabetics, and obesity and dietary factor deficiency are important factors for inducing type II diabetes. The reasonable and healthy diet has important significance for preventing, controlling and improving type II diabetes, particularly for improving postprandial hyperglycemia symptoms. Many early-stage diabetics can effectively control and improve the state of illness only by reasonably eating and combining with proper exercise without insulin. However, the existing foods for preventing and treating diabetes mainly comprise biscuits, coarse cereals and the like, the postprandial blood sugar level is controlled to be maintained at a lower level by not adding sucrose, the blood sugar level of the diabetic cannot be maintained to be stable for a long time, and the foods have single nutrient components and can cause the lack of the nutrient components of the organism of the diabetic. Most of the existing health care products for diabetes are tablets or oral liquid, the taste and flavor are poor, and patients cannot insist on eating the health care products for a long time.
The glycemic index GI is an index reflecting the degree of blood sugar rise of a human body caused by food, and is a real reflection of blood glucose development caused by digestion and absorption of food. Foods with GI values below 55 are considered low GI foods, based on GI value =100 for glucose, and studies have shown that low GI foods can be slowly absorbed, continuously release energy, help maintain blood glucose homeostasis, and prevent diabetes. The glycemic load GL refers to the degree of glycemic response and insulin demand produced by a given food, which reflects both the quality and quantity of carbohydrates. Foods with GL values below 10 were considered low GL foods. Therefore, the diabetic is suitable for eating foods with low GI value and low GL value.
Milk belongs to low GI food, and dairy products are also good sources of daily dietary nutrition, but the nutritional ingredient composition of the milk is not suitable for diabetics, such as high in saturated fat content and free of dietary fiber; the skim milk has low saturated fat content, unbalanced nutrient components and single taste. Therefore, it is necessary to prepare a liquid milk product which has good taste, is suitable for long-term eating, meets the nutrition requirements of diabetics, and assists in improving the state of illness.
Disclosure of Invention
In order to solve the defects in the prior art, the invention aims to provide the liquid milk suitable for the diabetic patients to drink, which takes the skim milk as a substrate and adjusts the composition of macro and micro nutrients to achieve the purposes of long-term eating, comprehensive and balanced nutrition and auxiliary improvement of the state of an illness;
another object of the present invention is to provide a method for preparing the liquid milk suitable for diabetic patients.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the liquid milk suitable for the diabetic patients to drink comprises the following raw materials, by weight, 1000 parts of effective components of the liquid milk suitable for the diabetic patients: 600-700 parts of skimmed milk, 8-15 parts of vegetable protein, 15-25 parts of vegetable oil, 20-40 parts of maltodextrin, 25-40 parts of dietary fiber, 1-5 parts of mulberry leaf powder, 0.4-0.7 part of vitamin, 0.1-0.3 part of mineral substance, 1-3 parts of stabilizer and the balance of softened water.
As a limitation, the vegetable protein is soy protein isolate and/or pea protein.
As another limitation, the vegetable oil is at least one of rapeseed oil, corn oil, sunflower oil, and linseed oil.
As a third limitation, the dietary fiber is at least one of resistant dextrin, polydextrose, and inulin.
As a fourth limitation, the raw materials for preparing the active ingredients of the vitamins comprise the following components in parts by weight: 1.53-1.87 per mill of vitamin A, 0.054-0.066 per mill of vitamin D, 36-44 per mill of vitamin E, 567-693 per mill of taurine and the balance of maltodextrin;
in the invention, the vitamin A is derived from retinol acetate; the vitamin D is derived from cholecalciferol; the vitamin E is derived from dl-alpha-tocopherol acetate.
As a fifth limitation, the raw materials for preparing the effective ingredients of the mineral substance comprise, by weight, in parts by weight: iron 37.8-46.2 per mill, zinc 59.4-72.6 per mill and maltodextrin in balance;
the iron is derived from sodium iron ethylenediaminetetraacetate; the zinc is derived from zinc sulfate.
As a sixth limitation, the stabilizing agent includes a thickening agent and an emulsifier.
As a further limitation, the thickener comprises at least one of sodium carboxymethylcellulose, microcrystalline cellulose, carrageenan, xanthan gum, and gellan gum; the emulsifier comprises at least one of monoglyceride, diglycerol fatty acid ester, sucrose fatty acid ester, diacetyl tartaric acid monoglyceride and diglyceride, sodium stearyl lactate, and phospholipid.
The invention also provides a preparation method of the liquid milk suitable for diabetics, which comprises the following steps:
1) heating 25-35% of skimmed milk, adding stabilizer, maltodextrin, dietary fiber, and folium Mori powder, mixing, and cooling to obtain feed liquid A;
2) heating the rest skimmed milk, adding vegetable protein and vegetable oil, mixing, homogenizing, and cooling to obtain feed liquid B;
3) dissolving 25-35% of softened water in vitamin to obtain solution C;
adding the residual softened water into mineral substances for dissolving to obtain feed liquid D;
4) mixing the liquid A and D, homogenizing, and sterilizing to obtain the liquid milk suitable for diabetic patients.
As a limitation, in the step 1), the heating temperature of the skimmed milk is 60-65 ℃; the time for mixing is 10-20 minutes; the temperature after cooling is below 10 ℃;
in the step 2), the heating temperature of the skimmed milk is 60-70 ℃; the time for mixing is 5-10 minutes; homogenizing under 20-25 MPa; the temperature after cooling is below 10 ℃;
in the step 3), the temperature of the softened water is 20-25 ℃;
in the step 4), the homogenizing pressure is 20-25Mpa and the temperature is 60-70 ℃; the temperature for sterilization is 137-142 ℃, and the time is 4-6 s.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects:
(1) the fat contained in the non-defatted milk is mainly saturated fat, and the energy supply ratio of the saturated fat is 45-55%, so that the non-defatted milk is not suitable for diabetics to drink; the invention uses the skim milk as the raw material, and the vegetable oil which is mainly unsaturated fat is added to adjust the proportion of fatty acid, so that the energy supply ratio of fat in the liquid milk which is suitable for diabetics to drink accounts for 20-30 percent, and the energy supply ratio of saturated fat is less than or equal to 10 percent, and the liquid milk is more suitable for diabetics to drink;
(2) the milk contains rich protein, mainly consists of casein and whey protein, and is optimized to be protein composition more suitable for diabetics to drink by additionally adding vegetable protein and adjusting the ratio of the milk protein to the vegetable protein to be 2-3: 1;
(3) the milk hardly contains dietary fiber, and the dietary fiber content in the liquid milk suitable for diabetics is more than or equal to 3g/100mL by additionally adding the dietary fiber, so that the satiety after drinking is enhanced;
(4) the milk contains mineral substances such as calcium, phosphorus, magnesium and the like, and by additionally adding vitamin A, vitamin D, vitamin E, iron and zinc, the milk can more fully supplement various vitamins and mineral substances required by diabetics;
(5) the added mulberry leaf powder contains a natural active substance alpha-glucosidase inhibitor, and the alpha-glucosidase inhibitor reversibly competes with carbohydrate molecules on the brush edge of the small intestine epithelial cells for binding sites of the alpha-glucosidase, so that polysaccharide and oligosaccharide are delayed to be converted into absorbable monosaccharide, the increase of postprandial blood sugar of a diabetic patient is effectively controlled, and the blood sugar is stably maintained at a certain level; the alpha-glucosidase inhibitor can also improve the peripheral tissue insulin sensitivity caused by the high-sugar environment of the body, and is helpful for relieving the condition of the diabetic patients.
In conclusion, the invention adjusts the composition of macronutrients and micronutrients in the liquid milk, so that the protein, fat and carbohydrate of the three macronutrients can completely meet the nutritional requirements of the diabetics, and the invention also adds the micronutrients such as vitamins, mineral substances and the like and dietary fibers, so that the obtained liquid milk suitable for the diabetics is not only a food with low glycemic index, but also provides a meal replacement food with comprehensive and balanced nutrition for the diabetics, and is suitable for long-term drinking; the preparation method provided by the invention is easy to control.
The preparation method is suitable for preparing the liquid milk suitable for the diabetics to drink, and the prepared liquid milk suitable for the diabetics to drink is suitable for the diabetics.
Drawings
The invention will be described in further detail with reference to the accompanying drawings and specific embodiments;
FIG. 1 is a blood glucose response curve of group N1 in example 7 of the present invention, with the abscissa being the test time and the ordinate being the mean value of blood glucose test.
Detailed Description
The present invention is described in further detail below with reference to specific examples, it being understood that the examples described herein are only for the purpose of illustration and understanding of the present invention, and are not intended to limit the present invention.
Examples 1-6 Process for preparing liquid milk suitable for diabetic patients
Examples 1-6 are a method for preparing liquid milk suitable for diabetic patients, and the specific raw material components are shown in table 3, and the process parameters of the specific preparation method are shown in table 4;
wherein, the vitamins used in each example are prepared in advance according to the vitamin compounding relationship shown in the table 1, and only need to be weighed according to the corresponding dosage in the table 3 when in use; the minerals used in each example are prepared in advance according to the mineral ingredient relationship shown in table 2, and only need to be weighed according to the corresponding dosage in table 3 when in use;
vitamin A is derived from retinol acetate, vitamin D is derived from cholecalciferol, vitamin E is derived from dl-alpha-tocopheryl acetate, iron is derived from sodium ferric ethylenediamine tetraacetate, and zinc is derived from zinc sulfate, which are all available in the market;
TABLE 1 vitamin compounding relation Table
TABLE 2 mineral compounding relation table
Examples 1-6 of liquid milk suitable for diabetic patients, the stabilizers used included thickeners and emulsifiers: wherein the thickener is at least one of sodium carboxymethylcellulose (abbreviated as a), microcrystalline cellulose (abbreviated as b), carrageenan (abbreviated as c), xanthan gum (abbreviated as d) and gellan gum (abbreviated as e); the emulsifier is at least one of diglycerol fatty acid ester (abbreviated as f), sucrose fatty acid ester (abbreviated as g), diacetyl tartaric acid monoglyceride and diglyceride (abbreviated as h), sodium stearyl lactate (abbreviated as i) and phospholipid (abbreviated as j), and is commercially available;
table 3 examples 1-6 raw materials for liquid milk suitable for diabetic patients
The preparation method is carried out according to the following steps, and the specific process parameters are shown in the table 4:
1) heating 25-35% of skimmed milk by total weight to 60-65 deg.C, adding into a material melting tank, adding stabilizer, maltodextrin, dietary fiber, and folium Mori powder, stirring at high speed for 10-20 min, mixing until no visible granule is formed, and cooling to below 10 deg.C to obtain material liquid A;
2) heating the rest skimmed milk to 60-70 deg.C, adding into a material melting tank, adding vegetable protein and vegetable oil, stirring at high speed for 5-10min, homogenizing under 20-25Mpa, and cooling to below 10 deg.C to obtain material liquid B;
3) at the temperature of 20-25 ℃, adding vitamin into the softened water in an amount of 25-35% by weight to dissolve the softened water to obtain feed liquid C;
adding the rest 20-25 deg.C softened water into mineral substance to dissolve to obtain feed liquid D;
4) mixing the material liquid A-material liquid D, homogenizing and sterilizing, wherein the homogenizing pressure is 20-25Mpa, the temperature is 60-70 ℃, the sterilizing temperature is 137-142 ℃, and the sterilizing time is 4-6 seconds, and filling to obtain the liquid milk suitable for diabetic patients, and the mark is Mn.
Table 4 process parameters for examples 1-6
The examples 1-6 are prepared by mixing, homogenizing and other steps, and the process is easy to control.
Example 7 sugar-producing reaction ability human body experiment
healthy adults (aged 18-60 years), male and female halves, non-pregnant women and lactating mothers;
body Mass Index (BMI) is within the normal range (18.5-24.0 kg/m)2）；
No history of diabetes (or impaired glucose tolerance), no other metabolic diseases, digestive system diseases, endocrine system diseases, mental diseases and the like;
no history of allergy and intolerance to the food to be tested;
nutrient supplements affecting glucose tolerance, and drugs such as oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors and antipsychotics are not taken within nearly 3 months;
can tolerate a fasting state of at least 10 h;
the study is informed, and the subject or the legal agent signs an informed consent;
according to a method for determining food GI in WS/T652-2019, a self-control design is adopted, and each subject takes standard food and food to be determined; the standard food is a 50% glucose solution; the food to be tested is the liquid milk M1 which is prepared in the embodiment 1 and is suitable for the diabetic patients to drink, and a blood sugar test experiment of the food is carried out;
determining regular work and rest of the subjects in the first three days, eating normally, determining that the supper in the previous day avoids high dietary fiber and high sugar food, fasting water at 22:00 later, determining that the morning avoids strenuous exercise, and starting test food determination after the subjects sit still for 10 min;
standard food blood glucose assay experiment: drawing two times of fasting blood through peripheral veins, wherein the time interval between the two times is 5 minutes, after the second time of fasting blood drawing, orally taking 50ml of 50% glucose solution containing 25g of sugar within 5-10min, strictly timing from the first oral taking time, respectively drawing blood 15min, 30min, 45min, 60min, 90min and 120min after oral taking, and sending the blood to a clinical laboratory for blood sugar determination;
and (3) blood sugar determination experiment of food to be detected: after 72 hours, fasting water is also performed 22:00 times on the previous day, fasting blood is extracted twice through peripheral veins on the day of experiment, the interval time between two times is 5min, after the second fasting blood extraction, 25g of available carbohydrate of food M1260 ml to be tested is orally taken within 5-10min, the blood is extracted 15min, 30min, 45min, 60min, 90min and 120min after the oral administration from the first oral feeding time, and the blood is sent to a laboratory for blood sugar measurement;
after an interval of 72 hours, the above blood sugar measurement experiment was repeated 2 more times;
according to the clinical test operation protocol, adopting a hexokinase method or a glucose oxidase method to determine the blood glucose concentration (Ct) of the blood sample at each time point;
the mean value of the blood glucose concentrations of 2 fasting blood samples in the standard food blood glucose determination test was used as the base value (C)0）；
The arithmetic mean of three independent measurements obtained under reproducible conditions was chosen for each blood sample, in millimoles per liter (mmol/L);
blood glucose change value I = C at certain time point after mealt- C0 Taking the detection time as an abscissa and the blood glucose detection average value as an ordinate to draw a blood glucose response curve, and then calculating the sum of the areas of the parts higher than the fasting blood glucose basic level by adopting a geometric method according to the time and the blood glucose variation value;
using the above data, calculating the GI and GL values of the food M1 to be measured according to the food GI and GL value calculation method published in WS/T652-2019, and as a result: GI value 22.86, GL value 2.21;
wherein, the blood sugar response curve of the experimental group N1 is shown in figure 1, and the data in the figure is shown in Table 5;
TABLE 5 test group N1 blood glucose assay results
According to the research method, only the foods to be tested are respectively replaced by the liquid milk M2-M6 prepared in examples 2-6 in experimental groups N2-N6, other research methods and calculation processes are the same, corresponding GI (glycemic index) and GL (gulf average) values are respectively obtained, and the oral amounts of the foods to be tested and the calculation results of all groups of subjects are as follows:
The results of this study show that: the liquid milk of examples 1-6 of the present invention suitable for diabetic patients has a GI value of less than 55 and a GL value of less than 10, and is a low GI, low GL food.
Although the present invention has been described in detail with reference to the above embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described above, or equivalents may be substituted for elements thereof. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The liquid milk suitable for the diabetic patients is characterized in that the raw materials for preparing 1000 parts of the effective components of the liquid milk suitable for the diabetic patients comprise: 600-700 parts of skimmed milk, 8-15 parts of vegetable protein, 15-25 parts of vegetable oil, 20-40 parts of maltodextrin, 25-40 parts of dietary fiber, 1-5 parts of mulberry leaf powder, 0.4-0.7 part of vitamin, 0.1-0.3 part of mineral substance, 1-3 parts of stabilizer and the balance of softened water.
2. The liquid milk suitable for diabetic patients according to claim 1, wherein the vegetable protein is soy protein isolate and/or pea protein.
3. The liquid milk suitable for diabetic patients according to claim 1 or 2, wherein the vegetable oil is at least one of rapeseed oil, corn oil, sunflower oil and linseed oil.
4. The liquid milk suitable for diabetics of claim 1 or 2, wherein the dietary fibre is at least one of resistant dextrin, polydextrose and inulin.
5. The liquid milk suitable for diabetic patients according to claim 1 or 2, wherein the raw materials for preparing the effective components of the vitamins comprise, by weight, in parts per thousand: 1.53-1.87 per mill of vitamin A, 0.054-0.066 per mill of vitamin D, 36-44 per mill of vitamin E, 567-693 per mill of taurine and the balance of maltodextrin.
6. The liquid milk suitable for diabetic patients according to claim 1 or 2, wherein the raw materials for preparing the effective ingredients of the minerals comprise, by weight, in parts per thousand: 37.8 to 46.2 per mill of iron, 59.4 to 72.6 per mill of zinc and the balance of maltodextrin.
7. The liquid milk suitable for diabetic patients according to claim 1 or 2, wherein the stabilizing agent comprises a thickening agent and an emulsifier.
8. The liquid milk suitable for diabetic patients according to claim 7, wherein the thickener is at least one of sodium carboxymethylcellulose, microcrystalline cellulose, carrageenan, xanthan gum and gellan gum;
the emulsifier is at least one of mono-diglycerol fatty acid ester, sucrose fatty acid ester, diacetyl tartaric acid monoglyceride and diglyceride, sodium stearoyl lactylate and phospholipid.
9. A method of preparing liquid milk suitable for diabetic patients according to any of claims 1 to 8, wherein the method comprises the steps of:
1) heating 25-35% of skimmed milk, adding stabilizer, maltodextrin, dietary fiber, and folium Mori powder, mixing, and cooling to obtain feed liquid A;
2) heating the rest skimmed milk, adding vegetable protein and vegetable oil, mixing, homogenizing, and cooling to obtain feed liquid B;
3) dissolving 25-35% of softened water in vitamin to obtain solution C;
adding the residual softened water into mineral substances for dissolving to obtain feed liquid D;
4) mixing the liquid A and D, homogenizing, and sterilizing to obtain the liquid milk suitable for diabetic patients.
10. The method of claim 9, wherein the step of preparing the liquid milk is further characterized by,
in the step 1), heating the skimmed milk at 60-65 ℃; the time for mixing is 10-20 minutes; the temperature after cooling is below 10 ℃;
in the step 2), the heating temperature of the skimmed milk is 60-70 ℃; the time for mixing is 5-10 minutes; homogenizing under 20-25 MPa; the temperature after cooling is below 10 ℃;
in the step 3), the temperature of the softened water is 20-25 ℃;
in the step 4), the homogenizing pressure is 20-25Mpa and the temperature is 60-70 ℃; the temperature for sterilization is 137-142 ℃, and the time is 4-6 s.
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| CN116439368A (en) * | 2023-06-16 | 2023-07-18 | 四川大学华西第二医院 | Nutritional composition for pregnant women and preparation method thereof |
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| CN105901148A (en) * | 2016-05-04 | 2016-08-31 | 黑龙江飞鹤乳业有限公司 | Low glycemic index oat-milk composition and preparation method thereof |
| CN107279296A (en) * | 2017-06-16 | 2017-10-24 | 杭州千岛湖康诺邦健康产品有限公司 | A kind of formula food of suitable diabetes and preparation method thereof |
| CN109645124A (en) * | 2018-12-06 | 2019-04-19 | 广东和美医药科技有限公司 | A kind of nutrient powder and preparation method thereof of suitable patients with diabetes mellitus |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901148A (en) * | 2016-05-04 | 2016-08-31 | 黑龙江飞鹤乳业有限公司 | Low glycemic index oat-milk composition and preparation method thereof |
| CN107279296A (en) * | 2017-06-16 | 2017-10-24 | 杭州千岛湖康诺邦健康产品有限公司 | A kind of formula food of suitable diabetes and preparation method thereof |
| CN109645124A (en) * | 2018-12-06 | 2019-04-19 | 广东和美医药科技有限公司 | A kind of nutrient powder and preparation method thereof of suitable patients with diabetes mellitus |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116439368A (en) * | 2023-06-16 | 2023-07-18 | 四川大学华西第二医院 | Nutritional composition for pregnant women and preparation method thereof |
| CN116439368B (en) * | 2023-06-16 | 2023-09-15 | 四川大学华西第二医院 | Nutritional composition for pregnant women and preparation method thereof |
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| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 050000 No. 68 stone Copper Road, Hebei, Shijiazhuang Applicant after: JUNLEBAO Dairy Group Co.,Ltd. Address before: 050000 No. 68 stone Copper Road, Hebei, Shijiazhuang Applicant before: THE SHIJIAZHUANG JUNLEBAO DAIRY Co.,Ltd. |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210115 |