Preparation And Evaluation Of Diabetic Whole Nutritional Formula Food

The increasing prevalence of diabetes is a public health problem which has attracted wide attention.If patients can get proper dietary intervention,symptoms can be improved and complications can be delayed or prevented.At present,the development of diabetic whole nutrition formula food is in its infancy,and there is no product registered.With the aging of Chinese population and the adjustment of birth policy,research and development of targeted and scientific whole nutrition formula products for diabetes patients is required by the market,which has both theoretical and practical application value.Early in diabetes,eating slow-release carbohydrates,good protein and fat can help to reduce weight and stabilize the condition;When the blood sugar is at a high level or complications,the energy supply ratio of carbohydrate can be reduced and the energy supply ratio of fat can be increased to control the blood sugar index.In this study,two total nutritional formulations for diabetes were specifically designed,namely,the general prescription powder suitable for the early stage of the disease and the micro-ketogenic formula powder suitable for the late stage.The main research contents and results are as follows:（1）Referring to relevant standards and research progress at home and abroad,this study carried out adjustment of energy supply ratio of the formula,optimization of animal and plant protein ratio,allocation of carbohydrates and fats,strengthening of trace elements such as minerals and vitamins through energy calculation and amino acid score modeling,and finally determined the composition of the formula.The EAARR score of protein in the formula was increased by 10.93%compared with whey protein and 5.37%compared with soy protein isolate.SRCAA score increased by 6.84%compared with whey protein and 12.37%compared with soy protein isolate.（2）In this study,the process of the two full-nutrient formulae was optimized,and the mixing order was determined according to the pile density and additive amount of the measured raw materials.In the preparation of the common formulae,the adding order in the mixing process was as follows:trace elements,whey protein,inulin,oligosaccharide,high amylose corn starch,soy protein isolate,fat powder,tapioca dextrin.In the microketogenic formula,the feeding sequence in the mixing process during preparation is as follows:trace elements,whey protein,inulin,oligosaccharide,high amylose corn starch,soy protein isolate,tapioca dextrin,fat powder.（3）The physical and chemical indexes of the product were determined and analyzed.In the determination process,two commercially available nutritive formulations were selected as the control.The indexes included particle size,particle size,moisture content,osmotic pressure,oil embedding,powder fluidity and product impact.The passing rate of the two nutritive formulations is greater than 95%in the50 target screening size.The surface area weighted average particle size and volume weighted average particle size were both between the two control samples.General fit formula particle size is less than the micro ketogenic formula;After the screening of raw materials or the product grinding treatment,the particle size of emulsion was significantly improved.The moisture content of the general adaptation formula was3.36%,and that of the microketogenic formula was 3.58%,both of which met the relevant standards.The osmotic pressure of the common formula was 372 m Osm·kg^-1,and that of the microketogenic formula was 401 m Osm·kg^-1,both of which were within the reasonable range.The surface oil content of fat powder was 0.88%.The total oil content is 41.71%and the embedding rate is 97.89%.The fluidity of the powder of the product is good,and the test results of the Angle of rerest and the degree of compression are consistent.The fluidity index from best to worst is successively:the formula of micro-keto,the control sample 1,the general prescription,the control sample 2.The sensory evaluation results showed that the optimal impact temperature of the two formulations was 40℃.The solubility was measured at40℃,and the solubility of the common formula was 86.42%.The solubility of the microketogenic formula was 87.9%.（4）In this study,the stability of two full-nutrient formulations was studied,and the influencing factors were tested under high temperature and high humidity conditions to evaluate the changes in color,peroxide value,solubility,total number of colonies and hygroscopic weight gain of the formulations under different conditions.The L*values of the two formulations decreased significantly under the condition of high temperature,while the a*values and b*values increased significantly.The high humidity test had no significant effect on the chromaticity of the two formulations.The peroxide values of the two formulations showed significant differences in high temperature test and high humidity test,and the range of change in high temperature test was more obvious.The high temperature test has a significant effect on the solubility of the product,while the high humidity test has no significant effect on the solubility of the two formulations.In the high humidity test,the weight gain of the two formulations did not exceed 5%.The total number of colonies did not exceed the limit value under the conditions of high temperature and high humidity.In this study,the two diabetic total nutritional formulations prepared can meet the energy needs of patients and provide corresponding nutritional support in different stages of disease,and their measurement indexes are also in line with relevant standards,in order to provide reference for the exploration and research and development of such products.