157results about How to "Meet nutritional requirements" patented technology

The invention discloses the hot processing technology of a cake with stuffing. The cake with the stuffing comprises, by weight, 30%-32% of fresh egg, 18%-25% of white granulated sugar, 22%-24% of wheat flour, 0.8%-1.2% of starch, 5.4%-6.5% of oil, 5%-6% malt syrup, 0.45%-0.58% of strawberry powder, 2.2%-3.93% of sorbitol, 1.2%-1.4% of Tianjin Riken foaming agent, 1.5%-1.91% of glycerin, 0.01%-0.011% of citric acid, 0.08%-0.14% of xanthan gum, 0.3%-0.312% of edible salt, 1.0%-1.4% of inulin, 3.5%-3.9% of water, 0.035%-0.039% of potassium sorbate, 0.015%-0.019% of sodium dehydroacetate, 0.002%-0.0023% of edible essence and 0.00075%-0.00078% of carmine. Before the cake is baked, the stuffing is injected into the cake, the stuffing and a cake body are put into a baking oven together for baking and sterilization, so that the technology is safer than the cool processing technology that the stuffing is injected into the cake body after the cake body is baked and flow line production is facilitated.

The invention relates to the technical field of noodles and in particular relates to special low-protein noodles for patients with diabetic nephropathy. The special low-protein noodles are prepared from 0-30 parts of flour, 0-30 parts of alpha modified starch, 40-100 parts of wheat starch, 1-8 parts of powder of flammulina velutipes or wheat bran, 0.1-0.3 part of sodium carboxymethylcellulose, 0.1-0.3 part of carbonate, 0.01-0.08 part of phosphate and 5-8 parts of edible and medical plant powder. The protein content of the noodles is lower than 4g / 100g; if a patient with diabetic nephropathy eats 500g of noodles every day, the intake of non-high-quality protein is lower than 20g, which meets the nutritional requirement of the patient; with an appropriate amount of powder of flammulina velutipes, wheat bran or the like, the glycemic index of the noodles can be greatly lowered and the blood sugar metabolism of the patient with diabetic nephropathy can be regulated to a certain extent; the edible and medical plant powder is added to the noodles, and due to the antioxidant activity of active ingredients such as polyphenols in the plant powder, the oxidative stress level inside the patient with diabetic nephropathy can be lowered; the special low-protein noodles have a certain auxiliary treatment effect.