CN112715945A - 一种低gi型匀浆膳 - Google Patents
一种低gi型匀浆膳 Download PDFInfo
- Publication number
- CN112715945A CN112715945A CN202011631917.3A CN202011631917A CN112715945A CN 112715945 A CN112715945 A CN 112715945A CN 202011631917 A CN202011631917 A CN 202011631917A CN 112715945 A CN112715945 A CN 112715945A
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- Prior art keywords
- vitamin
- powder
- low
- homogenate diet
- diet
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- 235000005911 diet Nutrition 0.000 title claims abstract description 39
- 230000037213 diet Effects 0.000 title claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 37
- 206010012601 diabetes mellitus Diseases 0.000 claims abstract description 21
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 14
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 14
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 12
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 12
- 229920001592 potato starch Polymers 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 239000005715 Fructose Substances 0.000 claims abstract description 9
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 9
- 229930091371 Fructose Natural products 0.000 claims abstract description 9
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- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 9
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- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 9
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- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 claims abstract description 7
- CANRESZKMUPMAE-UHFFFAOYSA-L Zinc lactate Chemical compound [Zn+2].CC(O)C([O-])=O.CC(O)C([O-])=O CANRESZKMUPMAE-UHFFFAOYSA-L 0.000 claims abstract description 7
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
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- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 10
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 9
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- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims description 5
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 5
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- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims description 5
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Classifications
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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- A—HUMAN NECESSITIES
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- 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
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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
- A23L33/15—Vitamins
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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
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- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于匀浆膳技术领域，尤其为一种低GI型匀浆膳，所述一种低GI型匀浆膳组成成分包括麦芽糊精、植脂末、大豆分离蛋白粉、全脂大豆粉、聚葡萄糖、菊粉、果糖、乳清蛋白粉、马铃薯淀粉、高粱粉、碳酸钙、黄原胶、乳酸钙、氯化钾、乳酸亚铁、乳酸锌和复合维生素。通过使用麦芽糊精、植脂末、大豆分离蛋白粉、全脂大豆粉、聚葡萄糖、菊粉、果糖、乳清蛋白粉、马铃薯淀粉和高粱粉能提高使用人员的营养，同时在全脂大豆粉、马铃薯淀粉和高粱粉的使用下能使匀浆膳适用于糖尿病患者，能缓解一定的糖尿病发作，同时也能提高使用人员身体内部的微量元素，同时也能提高使用人员身体的质量，提高免疫力。
Description
技术领域
本发明属于匀浆膳技术领域，具体涉及一种低GI型匀浆膳。
背景技术
糖尿病是当前威胁全球人类健康的重要的非传染性疾病之一，根据国际糖尿病联盟(IDF)统计，2011年全球糖尿病患者人数已达3.7亿，其中80％在发展中国家，估计到2030年全球将近有5.5亿糖尿病患者，2011年全球有460万人死于糖尿病，当年糖尿病的全球医疗花费达4650亿美元，其中糖尿病在中国和其他发展中国家中的快速增长，已给这些国家的社会和经济发展带来了沉重负担，CDS在2007年至2008年开展的糖尿病经济负担调查发现，与正常血糖人群相比，糖尿病患者住院的天数增加1倍，就诊次数增加2.5倍，医疗花费增加2.4倍，病程超过10年的糖尿病患者与病程在5年之内者相比，医疗费用增加了近3倍，如果不采取措施预防糖尿病前期向糖尿病转化，我国糖尿病人群将进一步增加，而已经被确诊的患者如果得不到良好的治疗和管理，糖尿病并发症给个人、家庭和国家所带来的沉重的精神和经济负担将会严重影响我国社会和经济的健康发展。
同时除了糖尿病现在生活条件的提高，也伴随着肥胖症的出现，肥胖症会造成脂肪高，如果肥胖症和糖尿病人员不及时治疗，也会带来其他病情，为了抑制肥胖症和糖尿病，特提出一种低GI型匀浆膳。
发明内容
为解决上述背景技术中提出的问题。本发明提供了一种低GI型匀浆膳，具有抑制肥胖症和糖尿病的特点。
为实现上述目的，本发明提供如下技术方案：一种低GI型匀浆膳，所述一种低GI型匀浆膳组成成分包括麦芽糊精、植脂末、大豆分离蛋白粉、全脂大豆粉、聚葡萄糖、菊粉、果糖、乳清蛋白粉、马铃薯淀粉、高粱粉、碳酸钙、黄原胶、乳酸钙、氯化钾、乳酸亚铁、乳酸锌和复合维生素。
优选的，所述复合维生素包括维生素A、维生素D、维生素E、维生素C、维生素B1、维生素B2、维生素B6、维生素B12、烟酸、泛酸和叶酸。
优选的，所述全脂大豆粉为非活性全脂大豆粉。
优选的，所述一种低GI型匀浆膳的适用于糖尿病人和肥胖症人。
优选的，所述一种低GI型匀浆膳的使用步骤为：
第一步：将需要的开水水温控制到50-60度；
第二步：取40克匀浆膳使用150毫升的温开水；
第三步：对准备好的匀浆膳进行搅拌，然后进行饮用。
与现有技术相比，本发明的有益效果是：
1、本发明，通过使用麦芽糊精、植脂末、大豆分离蛋白粉、全脂大豆粉、聚葡萄糖、菊粉、果糖、乳清蛋白粉、马铃薯淀粉和高粱粉能提高使用人员的营养，同时在全脂大豆粉、马铃薯淀粉和高粱粉的使用下能使匀浆膳适用于糖尿病患者，能缓解一定的糖尿病发作，也能减少肥胖症人员脂肪的增加。
2、本发明，通过使用碳酸钙、黄原胶、乳酸钙、氯化钾、乳酸亚铁、乳酸锌和复合维生素能提高使用人员身体内部的微量元素，同时也能提高使用人员身体的质量，提高免疫力。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
本发明提供以下技术方案：一种低GI型匀浆膳，所述一种低GI型匀浆膳组成成分包括麦芽糊精、植脂末、大豆分离蛋白粉、全脂大豆粉、聚葡萄糖、菊粉、果糖、乳清蛋白粉、马铃薯淀粉、高粱粉、碳酸钙、黄原胶、乳酸钙、氯化钾、乳酸亚铁、乳酸锌和复合维生素。
具体的，所述复合维生素包括维生素A、维生素D、维生素E、维生素C、维生素B1、维生素B2、维生素B6、维生素B12、烟酸、泛酸和叶酸。
具体的，所述全脂大豆粉为非活性全脂大豆粉。
具体的，所述一种低GI型匀浆膳的适用于糖尿病人和肥胖症人。
具体的，所述一种低GI型匀浆膳的使用步骤为：
第一步：将需要的开水水温控制到50-60度；
第二步：取40克匀浆膳使用150毫升的温开水；
第三步：对准备好的匀浆膳进行搅拌，然后进行饮用。
实施例2
本发明提供以下技术方案：一种低GI型匀浆膳，所述一种低GI型匀浆膳组成成分包括麦芽糊精、植脂末、大豆分离蛋白粉、全脂大豆粉、聚葡萄糖、菊粉、果糖、乳清蛋白粉、马铃薯淀粉、高粱粉、碳酸钙、黄原胶、乳酸钙、氯化钾、乳酸亚铁、乳酸锌和复合维生素，通过使用麦芽糊精、植脂末、大豆分离蛋白粉、全脂大豆粉、聚葡萄糖、菊粉、果糖、乳清蛋白粉、马铃薯淀粉和高粱粉能提高使用人员的营养，同时在全脂大豆粉、马铃薯淀粉和高粱粉的使用下能使匀浆膳适用于糖尿病患者，能缓解一定的糖尿病发作，也能减少肥胖症人员脂肪的增加。
具体的，所述复合维生素包括维生素A、维生素D、维生素E、维生素C、维生素B1、维生素B2、维生素B6、维生素B12、烟酸、泛酸和叶酸。
具体的，所述全脂大豆粉为非活性全脂大豆粉。
具体的，所述一种低GI型匀浆膳的适用于糖尿病人和肥胖症人。
具体的，所述一种低GI型匀浆膳的使用步骤为：
第一步：将需要的开水水温控制到50-60度；
第二步：取80克匀浆膳使用300毫升的温开水；
第三步：对准备好的匀浆膳进行搅拌，然后进行饮用。
实施例3
本发明提供以下技术方案：一种低GI型匀浆膳，所述一种低GI型匀浆膳组成成分包括麦芽糊精、植脂末、大豆分离蛋白粉、全脂大豆粉、聚葡萄糖、菊粉、果糖、乳清蛋白粉、马铃薯淀粉、高粱粉、碳酸钙、黄原胶、乳酸钙、氯化钾、乳酸亚铁、乳酸锌和复合维生素，通过使用碳酸钙、黄原胶、乳酸钙、氯化钾、乳酸亚铁、乳酸锌和复合维生素能提高使用人员身体内部的微量元素，同时也能提高使用人员身体的质量，提高免疫力。
具体的，所述复合维生素包括维生素A、维生素D、维生素E、维生素C、维生素B1、维生素B2、维生素B6、维生素B12、烟酸、泛酸和叶酸。
具体的，所述全脂大豆粉为非活性全脂大豆粉。
具体的，所述一种低GI型匀浆膳的适用于糖尿病人和肥胖症人。
具体的，所述一种低GI型匀浆膳的使用步骤为：
第一步：将需要的开水水温控制到50-60度；
第二步：取120克匀浆膳使用450毫升的温开水；
第三步：对准备好的匀浆膳进行搅拌，然后进行饮用。
本发明的工作原理及使用流程：本发明，使用时饮用人员根据自身的需要饮用不同的容量的匀浆膳，并使用50-60度的温开水，使用与匀浆膳相对应的温水，然后搅拌均匀进行饮用即可。
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (5)
1.一种低GI型匀浆膳，其特征在于：所述一种低GI型匀浆膳组成成分包括麦芽糊精、植脂末、大豆分离蛋白粉、全脂大豆粉、聚葡萄糖、菊粉、果糖、乳清蛋白粉、马铃薯淀粉、高粱粉、碳酸钙、黄原胶、乳酸钙、氯化钾、乳酸亚铁、乳酸锌和复合维生素。
2.根据权利要求1所述的一种低GI型匀浆膳，其特征在于：所述复合维生素包括维生素A、维生素D、维生素E、维生素C、维生素B1、维生素B2、维生素B6、维生素B12、烟酸、泛酸和叶酸。
3.根据权利要求1所述的一种低GI型匀浆膳，其特征在于：所述全脂大豆粉为非活性全脂大豆粉。
4.根据权利要求1所述的一种低GI型匀浆膳，其特征在于：所述一种低GI型匀浆膳的适用于糖尿病人和肥胖症人。
5.根据权利要求1所述的一种低GI型匀浆膳，其特征在于：所述一种低GI型匀浆膳的使用步骤为：
第一步：将需要的开水水温控制到50-60度；
第二步：取40克匀浆膳使用150毫升的温开水；
第三步：对准备好的匀浆膳进行搅拌，然后进行饮用。
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