CN110973643A - Vegetable protein powder suitable for diabetes patients - Google Patents
Vegetable protein powder suitable for diabetes patients Download PDFInfo
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- CN110973643A CN110973643A CN201911370080.9A CN201911370080A CN110973643A CN 110973643 A CN110973643 A CN 110973643A CN 201911370080 A CN201911370080 A CN 201911370080A CN 110973643 A CN110973643 A CN 110973643A
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- protein powder
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- powder
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- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000007659 motor function Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000004220 muscle function Effects 0.000 description 1
- 201000000585 muscular atrophy Diseases 0.000 description 1
- 230000017074 necrotic cell death Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000508 neurotrophic effect Effects 0.000 description 1
- 235000005152 nicotinamide Nutrition 0.000 description 1
- 239000011570 nicotinamide Substances 0.000 description 1
- 229960003966 nicotinamide Drugs 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 229960004172 pyridoxine hydrochloride Drugs 0.000 description 1
- 235000019171 pyridoxine hydrochloride Nutrition 0.000 description 1
- 239000011764 pyridoxine hydrochloride Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011946 reduction process Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000021003 saturated fats Nutrition 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
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000002438 stress hormone Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229960000344 thiamine hydrochloride Drugs 0.000 description 1
- 235000019190 thiamine hydrochloride Nutrition 0.000 description 1
- 239000011747 thiamine hydrochloride Substances 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
- 235000020844 weight control diet Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000011670 zinc gluconate Substances 0.000 description 1
- 235000011478 zinc gluconate Nutrition 0.000 description 1
- 229960000306 zinc gluconate Drugs 0.000 description 1
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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention provides vegetable protein powder suitable for diabetics, which belongs to the technical field of food health care and comprises the following components in parts by weight: 30-40 parts of isolated soy protein, 0.1-5 parts of phosphatidylserine, 10-20 parts of crystalline fructose, 1-5 parts of inulin, 0.1-1 part of vitamin complex and 0.1-1 part of trace elements. The plant protein powder of the invention takes the isolated soy protein as a main protein source, particularly contains phosphatidylserine, crystalline fructose, inulin, a plurality of vitamins and trace elements, can provide high-quality protein required by a body, can improve the physical quality and mental state of a diabetic patient, stably reduces blood sugar, relieves various symptoms of the diabetic patient, is suitable for the diabetic patient to eat for a long time, and has a whole plant formula which is a good choice for the diabetic patient.
Description
Technical Field
The invention relates to the technical field of food health care, in particular to plant protein powder.
Background
The protein powder is powder which is generally composed of purified soy protein, casein, whey protein (lack of isoleucine), pea protein or a combination of the proteins (such as composite protein composed of soy protein, whey protein and pea protein), and the purpose of the protein powder is a nutritional food supplement aiming at specific people (such as people lack of protein). As an amino acid supplement food, the nutritional supplement food can provide necessary nutrition for infants, old people, sports people, preoperative and postoperative patients and weight-losing people due to protein deficiency.
Diabetes is a chronic disease which can be controlled but can not be cured radically, and needs to be diagnosed, treated and controlled for a long time. If the diabetes can not be effectively controlled for a long time, serious consequences such as cerebral apoplexy, coronary heart disease, blindness, lower limb necrosis and the like can be caused, and great harm is caused. The diabetic is easy to have the symptoms of polydipsia, diuresis, polyphagia, emaciation, fatigue, weakness and the like. Besides regular blood sugar detection and regular and quantitative medication, the diabetic needs to strictly control diet, control total calories, small amount of meals, multiple meals, high fiber diet and light diet. The vegetable protein powder is a better dietary supplement because of high protein content and capability of improving the immunity of the organism. However, a protein product which is suitable for being used by diabetics for a long time and can stably keep blood sugar stable is lacked at present.
Disclosure of Invention
In view of the above, the present invention aims to provide a vegetable protein powder suitable for diabetics, which can provide protein for the body and simultaneously alleviate various symptoms of diabetics.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides vegetable protein powder suitable for diabetics, which comprises the following components in parts by weight:
preferably, the albumen powder also comprises 30-40 parts by weight of instant soybean powder.
Preferably, the protein powder also comprises 1-5 parts by weight of soybean phospholipids.
Preferably, the albumen powder also comprises 0.1-1 weight part of common salt.
Preferably, the albumen powder also comprises 10 to 20 weight parts of flavoring agent.
Further, the flavoring agent is non-dairy creamer.
Preferably, the multivitamins include one or more of VA, VB, VC, VD and VE.
Preferably, the trace elements include one or more of calcium, magnesium, iron and zinc.
The invention has the beneficial effects that:
the vegetable protein powder of the invention takes the soybean protein isolate as the main source of protein, and provides protein for diabetes patients; adding appropriate amount of phosphatidylserine, improving muscle and motor function of the elderly, improving memory, relieving muscular atrophy and cranial nerve atrophy of the elderly, and preventing depression and senile dementia; the crystallized fructose and inulin intestinal prebiotics are added, so that the intestinal microenvironment is improved, the intestinal tract is unblocked and the immunity is improved on the premise of not influencing the blood glucose level of a diabetic patient; inulin can also relieve skin itching of diabetic patients, and make skin smooth and elastic; various vitamins and trace elements required by human body are supplemented, so that the nutrition is more balanced. The plant protein powder is suitable for being eaten by diabetics for a long time, and the whole plant formula can relieve various symptoms of the diabetics and improve the physical quality and mental state of the diabetics, so that the plant protein powder is a good choice for the diabetics.
Detailed Description
The invention provides vegetable protein powder suitable for diabetics, which comprises the following components in parts by weight:
the invention uses soybean protein isolate as the main source of protein. The soybean protein isolate is a perfect high-quality protein supplement, and for the diabetes patients needing total calorie control diet, the soybean protein replaces part of protein in the diet, thereby not only reducing the intake of cholesterol and saturated fat, but also achieving the balance of nutrient intake. The isolated soy protein can also prevent urinary calcium loss, promote bone health, and reduce the probability of osteoporosis. The soy protein isolate is also effective in reducing the levels of total cholesterol and low density lipoprotein cholesterol in the blood of a human, thereby reducing the risk of heart disease. In the vegetable protein powder of the present invention, the amount of the isolated soy protein is 30 to 40 parts, preferably 32 to 38 parts, and more preferably 33 to 36 parts, based on the total weight of the vegetable protein powder.
The invention also adds the neurotrophic substance phosphatidylserine to improve the brain function. Phosphatidylserine is one of the main components of brain nerves, can nourish and activate the activity of various enzymes in the brain, can delay the reduction process of neurotransmitter, is beneficial to repairing and updating damaged cells of the brain and clearing harmful substances, improves the brain function, concentrates attention, improves memory and prevents and slows down senile dementia. The phosphatidylserine also has the effect of relieving mental stress, can obviously reduce the level of excessive stress hormone in the body of a person with work stress, relieves the stress and relieves the brain fatigue; phosphatidylserine acts on the level of the neurotransmitter affecting the mood in the brain, helps to relieve bad mood (such as depression, etc.), promotes recovery from brain fatigue, and balances mood. For the diabetes patients with emaciation and low immunity, the physical quality and the mental health of the diabetes patients can be obviously improved. In the plant protein powder of the present invention, the amount of phosphatidylserine added is 0.1 to 5 parts, preferably 0.5 to 3 parts, and more preferably 1 to 2 parts, based on the total weight of the plant protein powder.
The plant protein powder of the invention is also added with crystalline fructose. The crystalline fructose has low calorific value, is easy to be absorbed and utilized by the body, does not depend on insulin, has small influence on blood sugar, and is suitable for supplementing energy for patients with glucose metabolism and hepatic insufficiency. The crystalline fructose can promote the growth and reproduction of beneficial bacteria such as bifidobacteria in a human body, inhibit the growth of harmful bacteria, improve the functions and metabolism of intestines and stomach and reduce blood fat, and has better auxiliary treatment effect on patients with diabetes, arteriosclerosis, hypertension, coronary heart disease, cerebrovascular accident, obesity and the like. In the invention, the addition amount of the crystalline fructose is 10-20 parts by weight, preferably 12-18 parts by weight, and more preferably 13-16 parts by weight based on the total weight of the plant protein powder.
Inulin is also added into the plant protein powder. Inulin with low energy or no energy can lower blood sugar value, dilute blood sugar concentration, improve blood vessel disorder, and improve skin pruritus of diabetes patients. It also has effects in protecting liver function, promoting digestion and defecation, and rapidly increasing Bacillus bifidus in intestinal tract, and can be used for treating constipation and carcinoma of large intestine; in addition, the skin whitening cream can reduce skin pigmentation, has the effect of whitening the skin and enables the skin to be smooth, tender and glossy. In the invention, the addition amount of the inulin is 1-5 parts, preferably 2-4 parts, and more preferably 3 parts based on the total weight of the plant protein powder.
The plant protein powder disclosed by the invention is also added with compound vitamins to increase the nutrition of the protein powder, wherein the compound vitamins include but are not limited to one or more of vitamin A, vitamin B, vitamin C, vitamin D and vitamin E, and specifically include more of dl- α -tocopheryl acetate, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, L-ascorbic acid, nicotinamide and folic acid, and the addition amount of the compound vitamins is 0.1-1 part by weight, preferably 0.2-0.8 part by weight, and more preferably 0.3-0.6 part by weight based on the total weight of the plant protein powder.
The plant protein powder of the invention is also added with trace elements to increase the nutrition of the protein powder. The trace elements include, but are not limited to, calcium, magnesium, zinc and iron, and specifically include one or more of calcium D-pantothenate, calcium hydrogen phosphate, magnesium oxide, sodium iron ethylenediaminetetraacetate, and zinc gluconate. The trace elements are added in an amount of 0.1-1 part by weight, preferably 0.2-0.8 part by weight, and more preferably 0.3-0.6 part by weight based on the total weight of the plant protein powder.
As a preferred embodiment, instant soybean powder is also added into the plant protein powder. The addition amount of the instant soybean powder is 30-40 parts by weight, preferably 32-38 parts by weight, and more preferably 33-36 parts by weight based on the total weight of the plant protein powder.
In a preferred embodiment, soybean phospholipids are further added to the vegetable protein powder of the present invention. The addition amount of the whole milk powder is 1-5 parts, preferably 2-4 parts, and more preferably 3 parts based on the total weight of the protein powder.
In a preferred embodiment, salt is further added to the vegetable protein powder of the present invention. The addition amount of the table salt is 0.1-1 part by weight, preferably 0.2-0.8 part by weight, and more preferably 0.3-0.6 part by weight based on the total weight of the vegetable protein powder.
As a preferred embodiment, the vegetable protein powder of the present invention further comprises a flavoring agent. Preferably, the flavoring agent is a non-dairy creamer. The addition amount of the non-dairy creamer is 10-20 parts by weight, preferably 12-18 parts by weight, and more preferably 14-16 parts by weight based on the total weight of the vegetable protein powder.
The invention has no special limitation on the source of the plant protein powder raw material components, and can be obtained by adopting the conventional raw material source in the field. In the specific examples of the present invention, the starting materials are all commercially available products.
The preparation process of the plant protein powder is not particularly limited, and the plant protein powder can be prepared by adopting a plant protein powder preparation method well known by the technical personnel in the field.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The vegetable protein powder is prepared by mixing the following components in parts by mass:
| composition (I) | Per 100 g of the composition |
| Isolated soy protein | 35 |
| Instant bean powder | 34 |
| Non-dairy creamer | 14 |
| Crystalline fructose | 12 |
| Inulin powder | 2 |
| Soybean lecithin | 1.5 |
| Salt | 0.3 |
| Phosphatidylserine | 1 |
| Zinc, calcium, iron, magnesium gluconate | 0.1 |
| Vitamin complex BCDE | 0.1 |
| Total amount of | 100 |
Example 2
The vegetable protein powder is prepared by mixing the following components in parts by mass:
example 3
The vegetable protein powder is prepared by mixing the following components in parts by mass:
| composition (I) | Per 100 g of the composition |
| Isolated soy protein | 34 |
| Instant bean powder | 30 |
| Non-dairy creamer | 16 |
| Crystalline fructose | 10 |
| Inulin powder | 2.5 |
| Soybean lecithin | 3 |
| Salt | 0.6 |
| Phosphatidylserine | 3 |
| Zinc, calcium, iron, magnesium gluconate | 0.3 |
| Vitamin complex BCDE | 0.6 |
| Total amount of | 100 |
Example 4
Experiment for reducing blood sugar and skin symptoms of diabetic patients
50 grams of the vegetable protein powder of the invention are given to 50 diabetic patients per day. Two meals in the middle and evening, each instead of a diet with equal dry matter content, were continued for 4 weeks, testing the blood glucose level weekly and observing the skin symptoms. As a result, blood sugar is reduced to a normal range, skin itch is reduced, elasticity and glossiness are improved, stool is smooth, and appetite is improved.
The embodiments show that the plant protein powder of the invention takes the isolated soy protein as the main protein source, particularly contains phosphatidylserine, crystalline fructose, inulin, multiple vitamins and trace elements, can provide high-quality protein for the body, can improve the physical quality and mental state of a diabetic patient, stably reduces blood sugar, relieves various symptoms of the diabetic patient, is suitable for the diabetic patient to eat for a long time, and has a whole plant formula which is a good choice for the diabetic patient.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (8)
1. The vegetable protein powder suitable for the diabetes patients is characterized by comprising the following components in parts by weight:
2. the plant protein powder of claim 1, wherein the protein powder further comprises 30-40 parts by weight of instant soybean powder.
3. The vegetable protein powder of claim 1, wherein the protein powder further comprises 1-5 parts by weight of soy phospholipids.
4. The plant protein powder of claim 1, wherein the protein powder further comprises 0.1-1 parts by weight of common salt.
5. The vegetable protein powder of claim 1, wherein the protein powder further comprises 10-20 parts by weight of a flavoring agent.
6. The vegetable protein powder of claim 5 wherein said flavoring agent is a non-dairy creamer.
7. The vegetable protein powder of claim 1, wherein the vitamin complex comprises one or more of VA, VB, VC, VD and VE.
8. The plant protein powder according to claim 1, wherein the trace elements comprise one or more of calcium, magnesium, iron, and zinc.
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| CN201911370080.9A CN110973643A (en) | 2019-12-26 | 2019-12-26 | Vegetable protein powder suitable for diabetes patients |
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