Study On Special Dietary Foods For Diabetic

Diabetes is chronic diseases , it induced by inadequate insulin secretion absolutely or relatively,and results in the disorders of sugar,fat,and proteins,vitamin,water and electrolyte metabolic secondary.Currently,the incidence of diabetes is more and more popular and is increasing steadily.The pharmaceutical treatment could cause serious side-effect,and the cost is very expensive.So the treatment of dietary plays an important role.This study designed a special food for diabetic,according to nutrition characteristic of the diabetes patients,and the process,extraction and determination of the active ingredient,quality-control were researched.In this paper,we designed special dietary food for diabetes,formula according to the diabetes , nutritional recommendation . Its ingredients were based on buckwheat flour,skim milk powder,soy protein,soy peptide,fructooligosaccarides and some active ingredients,which were better for the control of blood sugar.And at the same time,we discussed the add for spirulina,xylitol,stabilizer,which effected the product,s sensory standard,finally,we make sure that the best formula were spirulina(0.5%),xylitol(8%),xanthan gum(0.2%) and carrageenan(0.2%).The final product had a fine and smooth,texture,beautiful sweet.It was easily acceptable.In the spray drying experiment,spray drying input temperature and output temperature were assayed to the influence on the moisture content. The result indicated that when the input temperature was rised the moisture content was droped . And the moisture content tended to drop follow with the output temperature's rising when input temperature was certain . When the input temperature was 200℃,output temperature was 90℃,the dry effect was best.The quality standard of the special dietary food was established. The test of physic-chemical character,microbiological character and sensory character should all correspond the quality standard.The six month stockpile experimentation show that this product, s stability was better . When the food was stored by the temperature of 20±5℃, relative humidity of 60%, testing physic-chemical,microbiological and sensory character were all correspond the standard.Using the method of circumfluence extraction by ethanol to extract the total isoflavones from pueraria,and study the factors of alcohol concentration,extract time, extract temperature, ratio of solid to liquid through the single factor experiment.Based on the single factor experiment,through orthogonal experiments gained the primary and secondary order of effect factors,alcohol concentration>extract temperature>extract time>ratio of solid to liquid,and obtained the optimum process condition.That the highest extraction yield of total isoflavones of 84.36%,when alcohol concentration was 80%,the extract temperature was 80℃,ratio of solid to liquid was l:8.Studying the conditions of alcalase hydrolyzed soy protein isolate,and according to the change of DH,we researched the effect of pH,temperature,time,substrate concentration,and E/S,through the single factor experiments.And we used orthogonal design method to make sure that the appropriate conditions to hydrolyze soy protein isolate were: pH (8.0), temperature(55℃), substrate concentration (6%),E/S(3%),hydrolyze time(3h).In order to fully reserve the bioactivties of bioactvie peptides pwoder , using the process of vacuum freeze-drying.And the final product was brow-yellow powder,and smoothly,and a little bitter.In the study,we determinated the content of selenium in the product,used method of o-diaminobenzene , replaced of 3,3-diaminobenzidine . And we certificated the accuracy and precision of this method , the relative standard deviation was 2.02%,recovery rate was 97.75%.The results show that this method was easy and simple to handle,and had high selectivity.