CN116420871A - A homogenized diet for inhibiting postprandial blood sugar rise of diabetic - Google Patents

A homogenized diet for inhibiting postprandial blood sugar rise of diabetic Download PDF

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CN116420871A
CN116420871A CN202310117780.7A CN202310117780A CN116420871A CN 116420871 A CN116420871 A CN 116420871A CN 202310117780 A CN202310117780 A CN 202310117780A CN 116420871 A CN116420871 A CN 116420871A
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parts
food
blood glucose
postprandial blood
diabetics
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曾礼
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Chongqing Shanshun Biotechnology Co ltd
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    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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    • A23L3/3553—Organic compounds containing phosphorus
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
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Abstract

The invention belongs to the technical field of medical foods, and particularly relates to a homogenate meal capable of inhibiting postprandial blood sugar rise of diabetics. The homogenate meal comprises the following components in parts by weight: 10-15 parts of starch, 15-30 parts of whole cereal grains, 15-30 parts of food materials for both medicine and food, 5-10 parts of spice, 1-5 parts of prebiotics, 5-10 parts of nuts and 0.025-0.1 part of antioxidant. The homogenized meal can effectively reduce fasting blood glucose and postprandial blood glucose level for 2 hours under the synergistic effect of spice, prebiotics and nuts, and after taking, the fasting blood glucose level can be reduced by about 24.8% within 8 weeks, and postprandial blood glucose level can be reduced by about 35.9% within 2 hours.

Description

A homogenized diet for inhibiting postprandial blood sugar rise of diabetic
Technical Field
The invention belongs to the technical field of medical foods, and particularly relates to a homogenate meal capable of inhibiting postprandial blood sugar rise of diabetics.
Background
Diabetes is a chronic, systemic, metabolic disorder disease caused by the long-term co-action of genetic factors and environmental factors. Mainly, insulin secretion in the body is absolutely insufficient or relatively insufficient, and the sensitivity of target cells to insulin is reduced, glucagon is inappropriately secreted too much, so that blood sugar is increased, and metabolic disorder of sugar, fat and protein occurs. Chronic diseases can cause multiple system damage, resulting in chronic progressive lesions of the eye, kidney, nerves, heart, blood vessels, etc., leading to functional defects, i.e. failure.
The nutrition therapy is the most basic therapy in the comprehensive therapy of diabetes, and the treatment of postprandial blood sugar reaches the standard and is an important index for preventing and controlling the occurrence and development of complications, especially for hospitalized severe diabetes patients and perioperative diabetes patients. For patients with hyperglycemia who cannot eat and need nasal feeding, the infusion of fluid food is used for supplementing nutrition, and meanwhile, the fluctuation of blood sugar caused by the fluid food is prevented. The data show that about 30% of enteral nutrition patients present with hyperglycemia, which can increase the risk of complications and death during nutritional support therapy, and that controlling the blood glucose of enteral nutrition patients to reach the standard is an important and difficult point of the therapeutic process.
At present, the homogenate meal used by diabetics is basically divided into two major categories of full nutrients or non-full nutrients, and is mainly supplemented by basic nutrients or focused on special nutrient collocation, and the homogenate meal is usually used as full meal or partial meal of the patients in disease diet to meet different nutritional treatment requirements. Only a small part of the existing homogenate meal provides low-glycemic products for diabetics as a supplement to series products, and the homogenate meal products which are specially aimed at postprandial blood sugar control and reach the standard are lacking. For example, patent publication No. CN102224899A discloses a sugar-free homogenized meal which is prepared from the following substances: the puffed rice flour, the puffed corn flour, the puffed oat flour, the soybean protein, the slow-release maltodextrin, the dietary fiber, the vegetable oil, the whole milk powder, the egg powder, the fish meal, the carrot powder, the isomalt, the mineral premix and the vitamin premix are mixed to prepare the homogenate meal. The patent controls the blood sugar level by controlling the sugar content of the homogenate meal and controlling the sugar absorption, and cannot reach the standard blood sugar control level.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a homogenate meal capable of inhibiting postprandial blood sugar rise of diabetics, which is prepared by reducing blood sugar level through synergistic action of gingko, chinese yam and mulberry in homology of medicine and food, adding starch, whole cereal grains, prebiotics and nuts, enriching nutrient elements, adding spice, improving taste and adding antioxidant, and prolonging shelf life. The obtained homogenate meal can reduce the fasting blood glucose level to below 7.0mmol/L by about 24.8% within 8 weeks; the blood sugar level can be reduced by about 35.9 percent after 2 hours after meal to be below 10.0mmol/L, thereby achieving the blood sugar control objective in Chinese guidelines for preventing and treating type 2 diabetes (2020 edition); but also meets the basic nutrition requirements of diabetics.
In order to achieve the above purpose, the present invention may adopt the following technical scheme:
the invention provides a homogenate meal capable of inhibiting postprandial blood sugar rise of diabetics, which comprises, by weight, 10-15 parts of starch, 15-30 parts of whole cereal grains, 15-30 parts of food materials for both medicine and food, 5-10 parts of spice, 1-5 parts of prebiotics, 5-10 parts of nuts and 0.025-0.1 part of antioxidant; the food materials for both medicine and food comprise radix Puerariae, semen euryales, semen Ginkgo, semen Nelumbinis, tremella, rhizoma Polygonati Odorati, rhizoma Dioscoreae, mori fructus and fructus Lycii; the antioxidant comprises one or more of Glycyrrhrizae radix extract, phospholipid and tea polyphenols.
The beneficial effects of the invention include: the homogenized diet capable of inhibiting postprandial blood sugar rise of diabetics can effectively reduce fasting blood sugar and postprandial blood sugar level for 2 hours under the synergistic effect of the spice, the prebiotics and the nuts, and after 8 weeks of administration, the fasting blood sugar level can be reduced to below 7.0mmol/L, and the postprandial blood sugar level for 2 hours can be reduced to below 10.0mmol/L, thereby achieving the blood sugar control aim in Chinese type 2 diabetes control guidelines (2020 edition). In addition, the basic nutrition requirements of diabetics can be met.
Detailed Description
The examples are presented for better illustration of the invention, but the invention is not limited to the examples. Those skilled in the art will appreciate that various modifications and adaptations of the embodiments described above are possible in light of the above teachings and are intended to be within the scope of the invention.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure. Unless the context clearly differs, singular forms of expression include plural forms of expression. As used herein, it is understood that terms such as "comprising," "having," "including," and the like are intended to indicate the presence of a feature, number, operation, component, part, element, material, or combination. The terms of the present invention are disclosed in the specification and are not intended to exclude the possibility that one or more other features, numbers, operations, components, elements, materials or combinations thereof may be present or added. As used herein, "/" may be interpreted as "and" or "as appropriate.
The embodiment of the invention provides a homogenate meal capable of inhibiting postprandial blood sugar rise of diabetics, which comprises, by weight, 10-15 parts of starch, 15-30 parts of whole cereal grains, 15-30 parts of food materials for both medicine and food, 5-10 parts of spice, 1-5 parts of prebiotics, 5-10 parts of nuts and 0.025-0.1 part of antioxidant; the food materials for both medicine and food comprise radix Puerariae, semen euryales, semen Ginkgo, semen Nelumbinis, tremella, rhizoma Polygonati Odorati, rhizoma Dioscoreae, mori fructus and fructus Lycii; the antioxidant comprises one or more of Glycyrrhrizae radix extract, phospholipid and tea polyphenols.
The homogenized diet takes the food materials with both medicine and food as main hypoglycemic components, and is matched with starch, whole cereal grains and nuts to enrich nutrient elements, so that prebiotics assist in reducing blood sugar, spice adjusts taste, and antioxidant prolongs the shelf life. The invention discovers that gingko, chinese yam and mulberry have the synergistic effect of reducing blood sugar in the food materials for both medicine and food. The homogenate meal can regulate in-vivo metabolic disorder, improve insulin resistance, recover islet function and relieve diabetes symptoms. The blood sugar level of a patient with hyperglycemia taking the homogenate diet can be reduced to below 7.0mmol/L within 8 weeks, the blood sugar level of the patient after 2 hours after meal can be reduced to below 10.0mmol/L, and the blood sugar control target in Chinese type 2 diabetes control guidelines (2020 edition) can be achieved; and the nutritional elements are rich and the content is high, which is far higher than the basic nutritional requirement of diabetics. In addition, the additives such as the starch, the whole cereal grains, the nuts and the like except for the edible materials for both medicine and food can not significantly influence the blood sugar reducing effect of the edible materials for both medicine and food, and the compatibility is scientific and reasonable.
The homogenized meal product is fine and smooth, has moderate taste, is easy to accept by patients, is convenient to brew (the active ingredients in the product are furthest reserved by directly brewing with warm water at 60-80 ℃), is processed by a low-temperature drying and freezing crushing process, is not required to be steamed and eaten, is especially suitable for hospitalized patients, perioperative patients and patients with hyperglycemia incapable of eating, can meet the clinical treatment requirement of diabetes for controlling blood sugar to reach the standard, can maintain blood sugar to be stable, can prevent complications from generating and developing, and can especially obviously reduce blood sugar after meal for 2 hours.
In some embodiments, in the above homogenate diet for inhibiting postprandial blood glucose rise of diabetics, the food materials for both medicine and food include one or more of radix Puerariae, semen euryales, semen Ginkgo, semen Nelumbinis, tremella, rhizoma Polygonati Odorati, rhizoma Dioscoreae, mori fructus and fructus Lycii. In some embodiments, the edible materials for both medicine and food may be preferably radix Puerariae, semen euryales, semen Ginkgo, semen Nelumbinis, tremella, rhizoma Polygonati Odorati, rhizoma Dioscoreae, mori fructus, and fructus Lycii mixed according to a mass ratio of 1:1:1:1:1:1:1:1:1:1.
The Chinese medicinal composition has the property of homology of medicine and food, is applied to food, is used as the supplement of staple food for diabetics, and can better exert pharmacological actions through reasonable collocation.
The yam, original name yam, is used as a food for strengthening body, is commonly used as vegetables in folks, and can be eaten like sweet potato or can be used as a medicine. The traditional Chinese medicine considers that the Chinese medicine has sweet and flat nature and warm taste, can be used as both medicine and food, can be used for filling food, and has the effects of tonifying spleen and stomach and tonifying lung and kidney. Modern medical research shows that the Chinese yam contains active ingredients such as saponin, dopamine, cystine, gamma-aminobutyric acid, chinese yam polysaccharide, sterol and the like, and has the effects of reducing blood sugar, promoting digestion, improving immunity, resisting oxidation and reducing blood fat.
Yu Zhu is sweet and neutral in nature and enters lung and stomach meridians. Has effects in nourishing yin, moistening lung, nourishing stomach, promoting salivation, invigorating spleen, replenishing qi, and relieving polydipsia. The polygonatum odoratum has the effects of reducing blood sugar, reducing blood fat, resisting tumor and improving immunity, and can improve coronary heart disease and angina pectoris.
Rhizoma Polygonati, which has sweet and neutral nature and is a common medicine for treating spleen and stomach weakness, anorexia, lung yin deficiency dry cough or dizziness and tinnitus, diabetes, etc. Modern pharmacological research shows that rhizoma Polygonati contains rich saponin and polysaccharide, and has the functions of strengthening cardiac muscle contraction, increasing coronary blood flow, improving cardiac muscle nutrition, preventing arteriosclerosis, lowering blood sugar, reducing blood fat, lowering blood pressure, resisting pathogenic microorganism and improving memory.
The medlar is sweet and neutral in nature and warm in nature, and can tonify liver and kidney, replenish essence and blood, nourish liver and improve vision. The research shows that the wolfberry fruit contains rich alkaloids, polysaccharide, sterol, amino acid, vitamin and mineral substances, and has outstanding effects in the aspects of deferring senility, reducing blood fat, reducing blood sugar, reducing blood pressure and resisting injury.
Mulberry, sweet and sour in taste and slightly cold in nature. Has effects in replenishing blood, nourishing yin, promoting salivation, quenching thirst, loosening bowel to relieve constipation, and tonifying blood and removing heat. It can be used for treating deficiency of body fluid due to internal heat caused by diabetes.
Wheat is sweet and cool in nature. Nourishing heart, removing heat, quenching thirst, and arresting sweating. Is mainly used for treating dysphoria, sweating due to deficiency, diabetes, diarrhea, carbuncle, swelling, traumatic hemorrhage, and scald. Wherein the wheat bran is good at regulating middle energizer, clearing heat, and relieving sweating due to deficiency, and is suitable for diabetes with thirst due to stomach heat.
The buckwheat is sweet and cool in nature, and can promote appetite, remove food retention, lower qi and promote the circulation of intestines. The seeds contain flavonoids, fatty acid carotenes, trypsin inhibitors. Has effects in lowering blood pressure, reducing blood lipid, reducing blood glucose, improving glucose tolerance, and improving insulin sensitivity.
Oat is sweet and neutral in nature, good at reinforcing deficiency and stopping sweat, and strong in strength. Is rich in dietary fiber, has high nutritive value, and can reduce blood sugar and blood lipid.
Pueraria is sweet, pungent and flat in flavor. Enter spleen and stomach meridians. Allaying hunger and releasing exterior syndrome, promoting the production of body fluid to quench thirst, ascending yang and stopping diarrhea. Contains active ingredients such as flavonoid, pueraria phenol, puerarin, daidzin, triterpenoid saponin, etc. Has effects in protecting cardiovascular and cerebrovascular, reducing blood sugar, improving insulin resistance, and reducing blood lipid. Puerarin can protect glomerular structure and renal function, improve insulin resistance, improve insulin sensitivity, and has good effect of preventing and treating type 2 diabetes.
Gong Shi is sweet, astringent and flat in flavor. Enter spleen and kidney meridians. Tonify middle energizer, promote appetite and help qi, quench thirst and tonify kidney. Is rich in starch, protein, fat, vitamins, calcium, iron, nicotinic acid, carotene, and tocopherol. Has effects of invigorating spleen, nourishing yin, and quenching thirst.
Bai Guo is sweet, bitter, astringent and flat in flavor, and enters lung and kidney meridians. Warm lung, replenish qi, nourish heart, nourish yin, relieve cough and restlessness. The semen Ginkgo is rich in proteins, fats, carbohydrates, and flavonoids. Modern medicine finds that gingko has the effects of reducing blood pressure, improving tissue hypoxia tolerance, protecting cardiac and cerebral vessels, improving brain functions, treating senile dementia and cerebral ischemia, resisting oxidation, resisting inflammation and the like.
Lotus seeds are sweet, astringent and flat in taste. It enters spleen, kidney and heart meridians. Spleen invigorating, antidiarrheal, kidney tonifying, essence securing, heart nourishing, tranquillizing, vexation relieving, and thirst quenching effects. The lotus seed contains unsaturated fatty acids such as myristic acid, oleic acid, linoleic acid, linolenic acid and the like. Tremella has sweet and bland taste and mild nature. Nourishing yin, moistening lung, benefiting stomach and promoting fluid production.
The tremella contains polysaccharide, lipid and phospholipid components, and has the effects of reducing blood lipid, reducing blood glucose, resisting blood coagulation, resisting thrombosis, resisting radiation, resisting tumor, etc.
In some embodiments, the above-mentioned homogenate meal for inhibiting postprandial blood glucose elevation in diabetics may comprise, in parts by weight: 13 parts of starch, 22 parts of whole cereal grains, 22 parts of food materials for both medicine and food, 8 parts of spice, 3 parts of prebiotics, 7 parts of nuts and 0.07 part of antioxidant. It is noted that, the fasting blood glucose level of the diabetic patient taking the weight portion of the homogenate meal can be reduced by about 24.8% to below 6.82mmol/L within 8 weeks; the postprandial 2 hour blood glucose level may be reduced by about 35.9% to a normal postprandial 2 hour blood glucose level of 7.60mmol/L.
In some embodiments, the whole grain cereal comprises one or more of buckwheat, oat, wheat and wheat bran in the homogenized diet capable of inhibiting postprandial blood glucose elevation in diabetics. In some specific embodiments, the whole grain cereal can be preferably buckwheat, oat, wheat and wheat bran according to a mass ratio of 1:1:1:1, and mixing. The whole grain cereal is a main source of nutrient elements of the homogenate diet, and for balanced nutrition, the buckwheat, the oat, the wheat and the wheat bran can be preferably selected according to the mass ratio of 1:1:1:1, and mixing the materials.
In some embodiments, in the above homogenate diet capable of inhibiting postprandial blood glucose rise of diabetics, the nuts are almond, walnut and peanut according to a mass ratio of 1:1:1, and mixing. It should be noted that the purpose of adding nuts is to enrich the nutrient elements, and it is possible to select nut varieties known in the art, preferably one or more of almond, walnut and peanut, and more preferably nuts mixed by the above components and proportions. The peanut has the advantages of being sweet in taste, tonifying spleen and replenishing qi, moistening lung and resolving phlegm, and relaxing bowel. The peanut cake is known as 'plant meat', has high nutritive value, contains more than 80% of unsaturated fat in fat, and has the effects of reducing cholesterol and moisturizing skin together with sterols in peanuts; peanut has effects of inhibiting platelet aggregation, preventing thrombosis, and protecting blood vessel wall. Bitter apricot kernel, bitter in taste, warm in nature, enters the lung and large intestine channels, and has the effects of reducing qi and phlegm, relieving cough and asthma, relaxing bowel, purging heart fire, and relieving dysphoria with smothery sensation; the almond contains amygdalin, fat, protein and various free amino acids, and can strengthen body and increase serum protein content. The nut composition has influence on the blood sugar reducing effect of the homogenate meal, and preferably nuts are almond, walnut and peanut according to the mass ratio of 1:1:1, and mixing.
In some embodiments, the above homogenized diet for inhibiting postprandial blood glucose increase of diabetic patients comprises fructus Anisi Stellati, fructus Foeniculi, cortex Cinnamomi, herba Cymbopogonis Citrari, folium Nelumbinis, fructus Gardeniae according to 0.3:0.5:0.8:2:2:3 mass ratio. The flavoring is used for adjusting taste of the homogenized meal, and is prepared by mixing one or more of fructus Anisi Stellati, fructus Foeniculi, cortex Cinnamomi, herba Cymbopogonis, folium Nelumbinis and fructus Gardeniae, preferably at the above ratio. It should be noted that the theory of traditional Chinese medicine holds that the Chinese star anise and the common fennel are pungent, sweet and warm in taste and enter liver, kidney, spleen and stomach meridians. Can promote appetite, arrest vomiting and eat downwards, and supplement the vital gate deficiency. Kidney-nourishing and kidney-tonifying, shu Ganmu, which can achieve the effects of resolving depression, relaxing tendons, detoxifying and removing beriberi. Modern medical research shows that star anise contains rich flavonoid compounds, organic acid compounds and volatile oil. The composition has wide pharmacological effects, and relates to insecticidal, antibacterial, anti-inflammatory, analgesic, antifatigue, anxiolytic, antiatherosclerotic and neurotrophic activities. The volatile oil can promote gastrointestinal peristalsis and secretion, and is helpful for food digestion. Lotus leaf contains alkaloid and nuciferine, has a bitter taste, and can enter heart, liver and spleen channels. Has effects in relieving polydipsia, invigorating stomach qi, and promoting primordial qi. The lotus leaf contains rich flavonoid and alkaloid active ingredients, and can reduce blood fat and absorption of lipid and carbohydrate besides antioxidation, bacteriostasis, antivirus and antiarrhythmic. Zhi Zi is bitter and cold in nature and enters heart, liver, lung, stomach and triple energizer meridians. Has effects in purging pathogenic fire, relieving restlessness, clearing heat, promoting diuresis, cooling blood, and removing toxic substances. Fructus Gardeniae contains iridoid component, phenolic acid component, carotenoid, rutin, ursolic acid, and polysaccharide. It has effects in promoting pancreas secretion, improving pancreas disease resistance, reducing myocardial contractility, repairing blood vessel intima, increasing viscera blood flow, and relieving inflammation. The citronella flavor is sweet and spicy, has the effects of dispelling wind and dredging collaterals, warming middle-jiao and relieving pain, and relieving swelling and calming heart. The citronella leaf contains bioactive substances such as citronellin, citronellol flavonoids, organic acids, volatile oil, etc. It has antibacterial, antiinflammatory, blood pressure lowering, diuretic, and repercussive effects. Cinnamon is a traditional flavoring in China, and has strong spicy fragrance, warm sweet fragrance and slight costustoot and cream fragrance. It is pungent, sweet and hot in flavor and enters kidney, spleen, heart and liver meridians. Has effects in invigorating fire, supporting yang, dispelling cold, relieving pain, warming channel, and dredging collaterals. Contains a large amount of volatile oil, catechin derivatives, flavonoids, diterpenes, phenolic glycosides, cassiterite, cinnamide and polysaccharide active ingredients. Cinnamon has been found to have insulin-like effects and also helps to reduce postprandial blood glucose in diabetics.
In some embodiments, the prebiotics may be inulin, fructo-oligosaccharide, galacto-oligosaccharide mixed in a mass ratio of 1:1:1 in the homogenized meal capable of inhibiting postprandial blood glucose elevation in diabetics. It should be noted that the prebiotics are added to improve intestinal flora and thereby regulate blood glucose in the body. The prebiotic may be selected from any known species in the art, for example, may be selected from one or more of inulin, fructo-oligosaccharides or galacto-oligosaccharides, preferably inulin, fructo-oligosaccharides, galacto-oligosaccharides mixed in a 1:1:1 mass ratio. It is also noted that inulin is a broad spectrum prebiotic that can reduce postprandial blood glucose, regulate blood lipid, and proliferate intestinal beneficial bacteria.
In some embodiments, the antioxidant may be licorice extract, phospholipid, and tea polyphenols mixed according to a mass ratio of 1:1:1 in the homogenized diet capable of inhibiting postprandial blood glucose elevation of diabetic patients. The antioxidant in the homogenate meal can be designed according to specific conditions, and the antioxidant is preferably prepared by mixing licorice extract, phospholipid and tea polyphenol according to a mass ratio of 1:1:1.
In some embodiments, the starch is preferably resistant starch in a homogenized meal that inhibits postprandial blood glucose elevation in diabetics. It should be noted that, it was found that resistant starch, also called resistant starch and indigestible starch, is slowly digested in vivo, absorbed and absorbed into blood more slowly, has a chemical structure different from that of fiber, but has properties similar to those of soluble fiber. It is widely found in nature, especially in cereals, legumes and potato foods with a high starch content. The resistant starch has lower glycemic index, can reduce blood sugar value and insulin secretion after eating, improve insulin sensitivity, and is beneficial to the disease control of diabetics. The dietary fiber can replace a part of total carbohydrate in the diet, can exert similar physiological effects as water-soluble dietary fiber, and has obvious effects of reducing blood fat and preventing fatty liver. At present, the resistant starch has been used as a food raw material or dietary fiber enhancer in the fields of foods, health foods and the like.
The homogenized diet capable of inhibiting postprandial blood sugar rise of diabetics has the characteristics of being simple and convenient to eat, high in solubility, low in carbohydrate, high in dietary fiber, capable of supplementing unsaturated fatty acid, full cereal nutrition, capable of being used as a main diet for fully replacing or partially replacing three meals, capable of being further matched with various foods rich in protein, fat, vitamins, trace elements and minerals to form the full-nutrition homogenized diet, and especially capable of being eaten by nasal feeding diabetics incapable of being eaten.
It should be noted that the main food sources required in the human body sugar metabolism process are mainly daily staple foods including cereals and potatoes. For diabetics with disturbed blood glucose metabolism, blood glucose can be treated to reach the standard, and the most important factor depends on whether the quality of staple food (namely sugar, also called carbohydrate) is scientifically and reasonably controlled in a meal. The blood sugar after 2 hours after meal is monitored, so that the reasonable condition of eating can be reflected, the effect of diabetes treatment can be reflected, the blood sugar after 2 hours after three meals can be controlled to reach the standard as soon as possible, the blood sugar can be kept stable within 24 hours a whole day, and the blood sugar monitoring device is a basic treatment target for relieving the treatment guarantee of diabetes and the occurrence and development of complications. The high-quality and high-efficiency homogenate meal composition and the preparation process are the basis for realizing the medical nutrition treatment target of the diabetes, and are particularly important for the nutrition treatment of patients with severe diabetes in hospitals, patients with perioperative hyperglycemia and patients with nasal feeding hyperglycemia. The homogenization meal can greatly improve the blood sugar control standard reaching rate of patients, provides a simple, convenient, high-efficiency and strong-speciality homogenization meal for controlling postprandial blood sugar for 2 hours for vast hyperglycemia crowds, clinicians and nutritionists, can meet the clinical nutrition treatment requirements of diabetics in hospitals and also can meet the requirements of the diabetics on the external home nutrition treatment of the hospitals.
In some embodiments, the method of preparing a homogenized meal for inhibiting postprandial blood glucose elevation in a diabetic patient may comprise the steps of:
(1) Mixing whole cereal coarse cereals, medicinal and edible materials and nut raw materials according to the mass ratio, removing impurities, cleaning, drying at 50-60 ℃ for 8 hours at low temperature until the raw materials reach constant weight, crushing the dried raw materials for 8 minutes at-10 ℃ by a low-temperature freezing crusher, and sieving the crushed mixed powder by a 180-mesh sieve to obtain cereal herbal cuisine nut powder;
(2) Weighing the spice according to the mass ratio, removing impurities, cleaning, mixing, placing into an ultrasonic extraction tank, extracting at 40-60 ℃ for 30-40 minutes, and spray drying to obtain spice extract powder;
(3) Mixing the obtained cereal dietary nut powder and spice extract powder with starch, prebiotics and antioxidant; when mixing, pouring into a three-dimensional mixer, setting the mixing speed to be 3rpm-5rpm, mixing for 20 minutes-40 minutes, uniformly mixing to prepare a homogenized meal finished product, and sub-packaging under the aseptic condition;
(4) And (3) preparing the homogenized meal finished product into the homogenized meal pre-packaged food according to the packaging specification of 60 g/package or 100 g/package.
In the preparation method of the homogenized meal capable of inhibiting postprandial blood sugar rise of diabetics, the spice component is used as a synergistic part for controlling postprandial blood sugar homogenized meal, and an ultrasonic extraction tank extraction technology and a low-temperature freezing and crushing technology are adopted, so that active components and solubility in raw materials can be reserved to the maximum extent, absorption of active components by gastrointestinal tracts is facilitated, and the effect of controlling postprandial blood sugar is improved.
For a better understanding of the present invention, the content of the present invention is further elucidated below in connection with the specific examples, but the content of the present invention is not limited to the examples below.
EXAMPLE 1 preparation of homogenized meal
In the following examples, the whole grain is prepared from semen Fagopyri Esculenti, herba Avenae Fatuae, semen Tritici Aestivi, and testa Tritici at a mass ratio of 1:1:1:1, mixing;
the medicine and food dual-purpose food material 1 is prepared by mixing kudzuvine root, gorgon fruit, gingko, lotus seed, tremella, rhizoma polygonati, fragrant solomonseal rhizome, chinese yam, mulberry and medlar according to the mass ratio of 1:1:1:1:1:1:1:1:1:1:1; in addition, the kudzuvine root, the gorgon fruit, the gingko, the lotus seed, the tremella, the rhizoma polygonati, the fragrant solomonseal rhizome and the medlar are mixed according to the mass ratio of 1:1:3:1:1:1:1:1 to obtain the food material 2 for both medicine and food; mixing radix Puerariae, semen euryales, rhizoma Dioscoreae, semen Nelumbinis, tremella, rhizoma Polygonati Odorati and fructus Lycii at a mass ratio of 1:1:3:1:1:1:1 to obtain medicinal and edible food material 3; mixing radix puerariae, semen euryales, mulberries, lotus seeds, tremella, rhizoma polygonati officinalis and medlar according to a mass ratio of 1:1:3:1:1:1:1 to obtain a medicine and food dual-purpose food material 4; mixing radix Puerariae, semen euryales, semen Ginkgo, rhizoma Dioscoreae, semen Nelumbinis, tremella, rhizoma Polygonati Odorati and fructus Lycii at a mass ratio of 1:1:1.5:1:1:1:1:1 to obtain medicinal and edible food 5; mixing radix puerariae, semen euryales, chinese yam, mulberries, lotus seeds, tremella, rhizoma polygonati, polygonatum odoratum and medlar according to a mass ratio of 1:1:1.5:1.5:1:1:1:1 to obtain a medicine and food dual-purpose food material 6; mixing radix Puerariae, semen euryales, semen Ginkgo, mori fructus, semen Nelumbinis, tremella, rhizoma Polygonati Odorati and fructus Lycii at a mass ratio of 1:1:1.5:1.5:1:1:1:1 to obtain medicinal and edible food 7.
The nuts comprise almonds, walnuts and peanuts according to the mass ratio of 1:1:1, mixing; the spice is star anise, common fennel, cinnamon, citronella, lotus leaf and gardenia according to the proportion of 0.3:0.5:0.8:2:2:3 mass ratio; the prebiotics are inulin, fructo-oligosaccharide and galacto-oligosaccharide which are mixed according to the mass ratio of 1:1:1; the antioxidant is prepared by mixing Glycyrrhrizae radix extract, phospholipid and tea polyphenols at a mass ratio of 1:1:1.
In the following examples, a homogenized meal was prepared according to the following steps:
(1) Removing impurities from the whole grains, the food materials for both medicine and food and the nuts respectively, cleaning, drying at a low temperature of 50 ℃ for 8 hours until the raw materials reach constant weight, crushing the dried raw materials for 8 minutes at the temperature of minus 10 ℃ by a low temperature freezing crusher, and sieving the crushed mixed powder with a 180-mesh sieve to obtain cereal and medicated diet nut powder;
(2) Removing impurities from the above perfume, cleaning, mixing, placing into ultrasonic extraction tank, extracting at 50deg.C for 30 min, and spray drying to obtain perfume extract powder;
(3) Mixing the cereal medicated diet nut powder, the spice extract powder, starch, the prebiotics and the antioxidant, mixing the components with a weight ratio close to that of the mixture, gradually amplifying and mixing from a part with a smaller weight ratio, and sieving; when mixing, pouring into a three-dimensional mixer, setting the mixing speed to 5rpm, mixing for 30 minutes, uniformly mixing to prepare a finished product, and subpackaging according to the specification of 60 g/package under the aseptic condition.
The components shown in the following table 1 were prepared according to the above preparation method to obtain a homogenate diet.
Table 1 different homogenized meal components
Figure BDA0004079163990000081
Figure BDA0004079163990000091
EXAMPLE 2 clinical efficacy test of homogenized meal
According to inclusion exclusion criteria, 330 diabetics were selected, of which men and women were half a year old, 50-75 years old, and the patients were not statistically different in both age, sex (P > 0.05). Patients were divided into 11 groups (control group 1 + study group 10) with 30 cases each, and both study and control groups were given conventional treatment.
Study group: the 1 group of homogenates of example 1 were taken orally 3 times daily, each time 60 grams as an alternative staple food; the brewing method comprises the following steps: 180mL-250mL of the tea is added with warm boiled water at 60-80 ℃ and stirred uniformly for eating; control group: the conventional diabetes diet (the breakfast main food adopts 1 two green vegetable noodles or 1 coarse cereal steamed bread or 1 part sugarless oatmeal or 1 whole wheat bread; the lunch and dinner main food adopts 1 bowl of coarse cereal rice (wherein, the rice accounts for 2/3 and the coarse cereal accounts for 1/3)) is adopted. In addition, study and control groups were fed daily chow as follows: breakfast (1 box of milk or 1 cup of soybean milk, 1 egg), lunch (1-2 meat added to half jin of vegetables), dinner (1 two meat added to half jin of vegetables), and two meals (1 fruit added to 1 small handle of nuts).
(1) Fasting blood glucose condition
Study and control groups were each observed for 8 weeks, and pre-breakfast fasting blood glucose and 2 hours post-breakfast blood glucose were measured once a week, each group was averaged, and weekly pre-breakfast fasting blood glucose levels for study groups 1-4 and control groups are shown in table 2 below.
Table 2 study groups 1-4 and control groups breakfast pre-fasting blood glucose levels
Time Control group Study group 1 Study group 2 Study group 3 Study group 4
Initial initiation 9.12 9.05 9.11 9.07 9.17
Week 1 9.16 8.78 8.84 8.77 8.91
Week 2 9.21 8.52 8.57 8.53 8.61
Week 3 9.18 8.27 8.35 8.21 8.32
Week 4 9.15 8.02 8.06 7.92 8.13
Week 5 9.03 7.73 7.82 7.64 7.84
Week 6 9.07 7.48 7.56 7.38 7.53
Week 7 9.15 7.22 7.27 7.12 7.21
Week 8 9.09 6.93 6.97 6.82 6.98
Rate of decrease - 23.4％ 23.5％ 24.8％ 23.9％
Note that: in Table 2, the units of blood glucose levels are mmol/L; wherein study group 1-study group 4 correspond to homogenization meal 1-homogenization meal 4, respectively, of table 1.
As can be seen from the above table 2, the change of the fasting blood glucose level of the control group was not obvious, the fasting blood glucose levels of study group 1 to study group 4 had been significantly reduced at week 1 and week 2, wherein the fasting blood glucose reduction rate of study group 3 was the greatest, from 9.07mmol/L before the test to 6.82mmol/L after the test was completed, about 24.8% (P < 0.01), the reduction was obvious, and the comparison had significant differences; but also falls to the blood sugar control objective of Chinese type 2 diabetes pointed out in the guidelines for prevention and treatment of Chinese type 2 diabetes (2020 edition).
In addition, pre-breakfast fasting blood glucose levels of study groups 5-10 were compared to study group 3, as shown in Table 3 below.
Table 3 study groups 5-10 and study group 3 pre-breakfast fasting blood glucose levels
Time Study group 3 Study group 5 Study group 6 Study group 7 Study group 8 Study group 9 Study group 10
Initial initiation 9.07 9.12 9.15 9.02 9.14 9.08 9.11
Week 1 8.77 8.97 8.96 8.86 8.93 8.86 8.93
Week 2 8.53 8.77 8.75 8.68 8.70 8.64 8.73
Week 3 8.21 8.60 8.61 8.52 8.49 8.43 8.58
Week 4 7.92 8.39 8.35 8.35 8.32 8.24 8.39
Week 5 7.64 8.26 8.19 8.22 8.10 8.03 8.21
Week 6 7.38 8.03 8.01 8.04 7.86 7.83 8.02
Week 7 7.12 7.82 7.81 7.89 7.67 7.59 7.82
Week 8 6.82 7.63 7.56 7.71 7.48 7.41 7.64
Rate of decrease 24.8％ 16.3％ 17.3％ 14.5％ 18.2％ 18.4％ 16.2％
Note that: in Table 3, the units of blood glucose levels are mmol/L; wherein study group 5-study group 10 correspond to homogenization meal 5-homogenization meal 10 of table 1, respectively.
As can be seen from table 3 above, significant reductions in blood glucose levels had occurred in study group 5-study group 10 at weeks 1 and 2, but the fasting blood glucose level was significantly higher in study group 3 than in study group 5, study group 6, study group 7, study group 8, study group 9 and study group 10; in addition, blood glucose lowering levels in study group 8, study group 9 and study group 10 did not differ much from those in study group 5, study group 6 and study group 7;
in study group 5, the food material for both medicine and food does not contain yam and mulberries (containing ginkgo), and the reduction rate is about 16.3%; in study group 6, the food material for both medicine and food does not contain gingko and mulberry (including yam), and the reduction rate is about 17.3%; in study group 7, the food material for both medicine and food did not contain gingko and yam (including mulberry), and the reduction rate was about 14.5%; in study group 8, the edible materials used as both medicine and food do not contain mulberries, and the reduction rate is about 18.2%; in study group 9, the food materials for both medicine and food do not contain gingko, and the reduction rate is about 18.4%; in study group 10, the food material for both medicine and food did not contain yam, and the reduction rate was about 16.2%.
Above, it can be obviously seen that the effect of reducing fasting blood glucose when the single gingko, chinese yam and mulberry are used with other food materials for both medicine and food is obviously lower than that of the gingko, chinese yam and mulberry which are used together with other food materials for both medicine and food; meanwhile, the effect of reducing the fasting blood sugar by the combined action of two of the gingko, the Chinese yam and the mulberry with other food materials for both medicine and food is not greatly different from that of the single gingko, the Chinese yam and the mulberry with the food materials for both medicine and food, which indicates that the gingko, the Chinese yam and the mulberry have a synergistic effect on the effect of reducing the fasting blood sugar.
(2) Postprandial two hour glycemic condition
The blood glucose levels 2 hours after weekly breakfast for study groups 1-4 and control groups are shown in Table 4 below.
TABLE 4 blood glucose levels 2 hours after breakfast in study groups 1-4 and control groups
Time Control group Study group 1 Study group 2 Study group 3 Study group 4
Initial initiation 11.79 11.89 11.87 11.86 11.79
Week 1 11.72 11.35 11.32 11.27 11.29
Week 2 11.81 10.88 10.86 10.68 10.82
Week 3 11.69 10.32 10.42 10.09 10.35
Week 4 11.63 9.86 9.91 9.5 9.93
Week 5 11.71 9.41 9.45 8.91 9.41
Week 6 11.64 8.84 8.88 8.32 8.95
Week 7 11.75 8.31 8.41 7.73 8.52
Week 8 11.81 7.81 7.91 7.60 7.98
Rate of decrease - 34.3％ 33.4％ 35.9％ 32.3％
Note that: in Table 4, the units of blood glucose levels are mmol/L; wherein study group 1-study group 4 correspond to homogenization meal 1-homogenization meal 4, respectively, of table 1.
As can be seen from Table 4 above, the change in blood glucose level after 2 hours after breakfast was not significant in the control group, and the blood glucose level after 2 hours after breakfast was significantly decreased in study group 1 to study group 4, wherein the blood glucose level after 2 hours after breakfast was maximally decreased in study group 3, from 11.86mmol/L before the test to 7.60mmol/L after the test was completed, by about 35.9% (P < 0.01), the decrease was significant, and the comparison was significantly different; and all the blood sugar control objectives of Chinese type 2 diabetes indicated in the guidelines for prevention and treatment of Chinese type 2 diabetes (2020 edition) were reduced, wherein study group 3 reduced blood sugar levels (3.9-7.8 mmol/L) for 2 hours after a normal breakfast.
In addition, blood glucose levels 2 hours after breakfast in study groups 5-10 were compared to study group 3, as shown in Table 5 below.
Table 5 blood glucose levels 2 hours after breakfast in study groups 5-10 and study group 3
Time Study group 3 Study group 5 Study group 6 Study group 7 Study group 8 Study group 9 Study group 10
Initial initiation 11.86 11.82 11.83 11.85 11.87 11.91 11.86
Week 1 11.27 11.43 11.46 11.42 11.44 11.48 11.45
Week 2 10.68 10.96 11.05 11.05 11.03 11.07 11.05
Week 3 10.09 10.53 10.65 10.65 10.54 10.61 10.62
Week 4 9.5 10.17 10.32 10.27 10.16 10.19 10.21
Week 5 8.91 9.76 9.92 9.91 9.69 9.75 9.82
Week 6 8.32 9.35 9.53 9.47 9.29 9.31 9.39
Week 7 7.73 8.91 9.15 9.03 8.85 8.89 8.99
Week 8 7.60 8.49 8.77 8.73 8.44 8.45 8.61
Rate of decrease 35.9％ 28.2％ 25.9％ 26.3％ 28.9％ 29.1％ 27.4％
From table 5 above, it can be seen that there was a significant decrease in blood glucose levels after 2 hours after breakfast in study group 5-study group 10, which was already seen at week 1 and week 2, but the blood glucose level was significantly higher after 2 hours after breakfast in study group 3 than in study group 5, study group 6, study group 7, study group 8, study group 9 and study group 10; in addition, the 2 hour post-breakfast blood glucose decline levels for study group 8, study group 9 and study group 10 did not differ significantly from study group 5, study group 6 and study group 7;
in study group 5, the food material for both medicine and food does not contain yam and mulberries (containing ginkgo), and the reduction rate is about 28.2%; in study group 6, the food material for both medicine and food does not contain gingko and mulberry (including yam), and the reduction rate is about 25.9%; in study group 7, the food material for both medicine and food did not contain gingko and yam (including mulberry), and the reduction rate was about 26.3%; in study group 8, the medicinal and edible food materials do not contain mulberries, and the reduction rate is about 28.9%; in study group 9, the food materials for both medicine and food do not contain gingko, and the reduction rate is about 29.1%; in study group 10, the food material for both medicine and food did not contain yam, and the reduction rate was about 27.4%.
Above, it can be obviously seen that the effect of reducing blood sugar 2 hours after breakfast when the single gingko, chinese yam and mulberry are used with other food materials for both medicine and food is obviously lower than the effect of reducing blood sugar 2 hours after breakfast when the gingko, chinese yam and mulberry are used together with other food materials for both medicine and food; meanwhile, the blood sugar reducing effect of the gingko, the Chinese yam and the mulberry after 2 hours of breakfast under the combined action of the gingko, the Chinese yam and the mulberry and other medicine and food dual-purpose food materials is not greatly different from that of the gingko, the Chinese yam and the mulberry after 2 hours of breakfast under the action of the independent medicine and food dual-purpose food materials, and the gingko, the Chinese yam and the mulberry have a synergistic effect on the blood sugar reducing effect of two hours after meal.
In addition, 100 diabetics (of which male and female are half, age 50-75 years) were selected according to the above criteria, and their postprandial blood glucose levels were detected for 2 hours, and the number of people (lower than 10 mmol/L) reaching the standard (blood glucose control target for Chinese type 2 diabetes indicated in the guidelines for prevention and treatment of Chinese type 2 diabetes (2020 edition)) was 37, and the standard rate was 37%; after taking study group 3 homogenate meal for 8 weeks, the number of people reaching the standard after 2 hours after meal is controlled to be 95 percent, and the standard reaching rate is 95 percent.
EXAMPLE 3 detection of homogenized dietary nutrient
The content of protein, fat, carbohydrate, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin E, vitamin a, mineral Mg, dietary fiber in the homogenate of study group 3 was tested and compared to the nutritional profile required by diabetics as shown in table 6 below.
TABLE 6 content of nutrient substances in the homogenized diet of the invention and nutrient elements needed by diabetics
Figure BDA0004079163990000121
Figure BDA0004079163990000131
As can be seen from table 6, the nutrient elements provided by the one-day consumption of the homogenate meal can meet the nutrient element requirements of diabetics, which means that the homogenate meal can not only reduce the fasting blood glucose level and the postprandial blood glucose level of the diabetics, but also meet the nutrient element requirements of the diabetics at the same time; and no obvious adverse reaction occurs in the research process, and the compliance of patients is good.
Finally, it is noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications and equivalents may be made thereto without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered by the scope of the claims of the present invention.

Claims (9)

1. The homogenized diet capable of inhibiting postprandial blood sugar rise of diabetics is characterized by comprising, by weight, 10-15 parts of starch, 15-30 parts of whole cereal grains, 15-30 parts of food materials for both medicine and food, 5-10 parts of spices, 1-5 parts of prebiotics, 5-10 parts of nuts and 0.025-0.1 part of antioxidants; the food materials for both medicine and food comprise radix Puerariae, semen euryales, semen Ginkgo, semen Nelumbinis, tremella, rhizoma Polygonati Odorati, rhizoma Dioscoreae, mori fructus and fructus Lycii; the antioxidant comprises one or more of Glycyrrhrizae radix extract, phospholipid and tea polyphenols.
2. The homogenized diet for inhibiting postprandial blood sugar rise of diabetics according to claim 1, wherein the food materials for both medicine and food are prepared by mixing kudzu vine root, gorgon fruit, gingko, lotus seed, tremella, rhizoma polygonati, polygonatum, yam, mulberry and wolfberry fruit according to an equal mass ratio.
3. A homogenized diet for inhibiting postprandial blood glucose increase in diabetics according to claim 1 or 2, comprising, in parts by weight: 13 parts of starch, 22 parts of whole cereal grains, 22 parts of food materials for both medicine and food, 8 parts of spice, 3 parts of prebiotics, 7 parts of nuts and 0.07 part of antioxidant.
4. A homogenized diet for inhibiting postprandial blood glucose increase in diabetics according to claim 1 or 2, characterized in that the whole grains comprise one or more of buckwheat, oat, wheat and wheat bran.
5. The homogenized diet for inhibiting postprandial blood glucose increase in diabetics according to claim 4, wherein the whole grains are prepared by mixing buckwheat, oat, wheat and wheat bran according to an equal mass ratio.
6. The homogenized diet for inhibiting postprandial blood glucose increase in diabetics according to claim 1, 2 or 5, wherein the nuts are obtained by mixing almonds, walnuts and peanuts in equal mass ratio.
7. The homogenized diet for inhibiting postprandial blood glucose increase in diabetics according to claim 1, 2 or 5, wherein the spice is star anise, fennel, cinnamon, citronella, lotus leaf, gardenia according to 0.3:0.5:0.8:2:2:3 mass ratio.
8. The homogenized diet for inhibiting postprandial blood glucose increase in diabetics according to claim 1, 2 or 5, wherein the prebiotics are inulin, fructo-oligosaccharides, galacto-oligosaccharides, and the mixture is obtained by mixing the same amount by mass ratio.
9. The homogenized diet for inhibiting postprandial blood glucose increase in diabetics according to claim 1, 2 or 5, wherein the antioxidant is obtained by mixing licorice extract, phospholipid and tea polyphenol in equal mass ratio.
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