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Position: Home > Articles > Optimization of Main Ingredient Formula of Full-nutrition Composite Powder for Diabetic Nephropathy Patients Food and Nutrition in China 2019 (3) 57-61

糖尿病肾病专用全营养复合粉主料配方的优化

作  者：
周鹏程;徐志祥;王新春;邱斌;徐同成
单  位：
山东省农业科学院农产品研究所/山东省农产品精深加工技术重点实验室/农业农村部新食品资源加工重点实验室;山东农业大学食品科学与工程学院
关键词：
糖尿病肾病;高粱;全营养复合粉;响应面法
摘  要：
在单因素试验的基础上,利用响应面法对糖尿病肾病专用全营养复合粉主料配方——碳水化合物的组成进行优化。经过响应面优化得到的最佳配方为:脱皮高粱粉添加60%、玉米淀粉添加10%、麦芽糊精添加30%,感官评分为91. 46。按此配方制得的糖尿病肾病专用全营养复合粉血糖生成指数为53. 89、蛋白质含量为10. 53%,符合糖尿病肾病患者"低升糖指数、低蛋白"的饮食营养需求。
译  名：
Optimization of Main Ingredient Formula of Full-nutrition Composite Powder for Diabetic Nephropathy Patients
作  者：
ZHOU Peng-cheng;XU Zhi-xiang;WANG Xin-chun;QIU Bin;XU Tong-cheng;Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs;College of Food Science and Engineering,Shandong Agricultural University;
单  位：
ZHOU Peng-cheng%XU Zhi-xiang%WANG Xin-chun%QIU Bin%XU Tong-cheng%Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs%College of Food Science and Engineering,Shandong Agricultural University
关键词：
diabetic nephropathy;;sorghum;;full-nutrition composite powder;;response surface methodology
摘  要：
On the basis of single-factor experiments,response surface methodology was used to optimize the composition of carbohydrates of full-nutrition composite powder for patients with diabetic nephropathy. The optimum formula were 60% for peeling sorghum flour,10% for corn starch,30% for malt dextrin,and a sensory score was 91. 46. The glycemic index of full-nutrition composite powder of diabetic nephropathy patients prepared according to this formula was 53. 89,and the protein content was 10. 53%,which was in line with dietary nutritional requirements of patients with diabetic nephropathy"low glycemic index,low protein".

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