Low protein food and preparing method thereof

Abstract

The invention discloses a low protein food and a preparation method in the food technology field. The low protein food includes egg white and / or milk and commercial starch with the relative weight proportions of 6.5 plus or minus 3.5 to 93.5 plus or minus 3.5. The weight of the egg white and / or milk is counted according to the weight of protein. The weight content of the protein in the commercial starch is lower than 0.6 percent. The egg white or / and the milk and the commercial starch or / and auxiliary materials are prepared into elastic dough, fermented dough of steamed bread or fermented dough of bread and then are prepared into foods with low protein. Raw starch is used for removing vegetable protein, and simultaneously animal protein is added. The intake of the low vegetable protein is ensured and protein with high quality is supplemented for bodies. At the same time, the unitary taste of traditional wheat starch products is modified, the food flavor is improved and the tolerance of patients is also improved. The preparation of clinic protein foods with high quality is convenient.

Description

technical field [0001] The invention relates to a clinical nutritional food in the field of food technology and a preparation method thereof, in particular to a high-quality low-protein food and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, the incidence of hypertension and diabetes has increased year by year. There are more and more secondary kidney diseases, coupled with the high incidence of primary kidney disease, leading to an increasing prevalence of chronic kidney disease. When the kidney function is gradually declining, if you still maintain the usual dietary protein intake, it will increase the burden on the kidneys, aggravate the symptoms of the disease, and make the condition worse. At this time, the protein intake in the diet should be reduced, because both clinical and experimental studies have proved that a high-protein diet can increase the pressure in the glomerular capsule and...

AI Technical Summary

Problems solved by technology

However, wheat starch has many disadvantages in the traditional preparation. For example, when making staple food pasta, since the remaining original starch after removing the protein with cementation effect from the flour has less than 0.6% protein, the gluten content that can be formed is small and cannot be fermented. , and does not dissolve in cold water, does not swell, and has no viscosity. It needs to be processed with boiling water to cure into a clear noodle. The production process is difficult and is not suitable for promotion. Moreover, it is not durable after being made and has a single taste. It is useful in clinical applications. Due to limitations, patients are not easy to accept long-term consumption

[0004] Because ordinary wheat flour contains starch and protein, it will form the flour due to the cementation effect of protein when it meets water, but wheat starch removes most of the protein in the flour, leaving only starch and less than 0.6% protein, which is not stable in cold water. Dissolving swelling, insensitive to amylase

At present, there is no report of using egg white, or milk and raw starch to prepare low-protein food for clinical patients with kidney disease, and no report of its application in the field of clinical treatment