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Special low-protein noodles for patients with diabetic nephropathy and preparation method thereof

A technology for low-protein noodles and diabetic nephropathy, which is applied in the field of noodles to achieve the effects of lowering the glycemic index, improving patient compliance, and improving health

Active Publication Date: 2014-12-03
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the removal of gluten from the starch, the sensory qualities such as elasticity and hardness of the prepared noodles are greatly reduced, and the palatability is poor, making it difficult for patients to persist in eating for a long time
In addition, due to the reduced protein content in noodles and the relatively high content of digestible starch, a new threat to blood glucose metabolism in DN patients
[0005]Although there are patent reports (such as 201010101414.5, 201210395477.5 and 201210428178.7), noodle products are prepared by extrusion aging technology, but the sensory characteristics of such products are different from traditional Chinese The vermicelli is very close to each other, it is difficult to rehydrate after cooking, it takes a long time, and it is transparent after cooking, which is far from the sensory quality of traditional wheat noodles. It is difficult for diabetic nephropathy patients to persist in eating for a long time, and the compliance is poor
[0006] also has a patent report that adding a certain amount of α-modified starch can prepare low-protein food (such as 200610118192.1), but if the ratio of α-modified starch specified in this patent is added, The quality of the prepared noodles is also very poor, not firm, with a high rate of broken bars and large cooking losses

Method used

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  • Special low-protein noodles for patients with diabetic nephropathy and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A special low-protein noodle for patients with diabetic nephropathy, the raw material weight ratio is as follows:

[0035] 30 parts of α-modified starch, 40 parts of wheat starch, 8 parts of Flammulina velutipes powder, 0.1 part of sodium carboxymethyl cellulose, 0.3 parts of sodium carbonate, 0.01 part of potassium phosphate, 8 parts of medicinal and edible plant powder;

[0036] The medicinal and edible plant powder is obtained by mixing and pulverizing 30 parts of yam, 15 parts of poria cocos, 15 parts of sealwort and 20 parts of burdock to 40-60 mesh.

[0037] The preparation method is as follows:

[0038] (1) Mix flour, α-modified starch and wheat starch evenly, add enoki mushroom powder or wheat bran powder, and medicinal and edible plant powder to obtain a mixed powder;

[0039] (2) Dissolving sodium carboxymethylcellulose, carbonate and phosphate in water to obtain a solution;

[0040] (3) Mix the mixed powder with the solution, control the amount of water add...

Embodiment 2

[0042] A special low-protein noodle for patients with diabetic nephropathy, the raw material weight ratio is as follows:

[0043] 30 parts of flour, 100 parts of wheat starch, 1 part of wheat bran powder, 0.3 parts of sodium carboxymethyl cellulose, 0.1 parts of sodium carbonate, 0.08 parts of potassium phosphate, 5 parts of medicinal and edible plant powder;

[0044] The medicinal and edible plant powder is obtained by mixing and pulverizing 30 parts of yam, 15 parts of poria cocos, 15 parts of sealwort and 20 parts of burdock to 40-60 mesh.

[0045] The preparation method is as follows:

[0046] (1) Mix flour, α-modified starch and wheat starch evenly, add enoki mushroom powder or wheat bran powder, and medicinal and edible plant powder to obtain a mixed powder;

[0047] (2) Dissolving sodium carboxymethylcellulose, carbonate and phosphate in water to obtain a solution;

[0048] (3) Mix the mixed powder with the solution, control the amount of water added, make noodles, pr...

Embodiment 3

[0050] A special low-protein noodle for patients with diabetic nephropathy, the raw material weight ratio is as follows:

[0051] 10 parts of flour, 20 parts of α-modified starch, 70 parts of wheat starch, 5 parts of Flammulina velutipes powder, 0.2 parts of sodium carboxymethyl cellulose, 0.2 parts of sodium carbonate, 0.05 parts of potassium phosphate, 7 parts of medicinal and edible plant powder;

[0052] The medicinal and edible plant powder is obtained by mixing and pulverizing 30 parts of yam, 15 parts of poria cocos, 15 parts of sealwort and 20 parts of burdock to 40-60 mesh.

[0053] The preparation method is as follows:

[0054] (1) Mix flour, α-modified starch and wheat starch evenly, add enoki mushroom powder or wheat bran powder, and medicinal and edible plant powder to obtain a mixed powder;

[0055] (2) A solution obtained by dissolving sodium carboxymethylcellulose, carbonate, and phosphate in water;

[0056] (3) Mix the mixed powder with the solution, control...

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Abstract

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.

Description

technical field [0001] The invention relates to the technical field of noodles, in particular to low-protein noodles for diabetic nephropathy patients, and to a preparation method of low-protein noodles for diabetic nephropathy patients. Background technique [0002] The starch processing industry is an important pillar industry in our country and our province. In 2013, my country's starch production reached 25 million tons, with an output value of about 100 billion yuan, mainly including corn starch, potato starch, tapioca starch and wheat starch. Shandong is a major province of starch processing, and its industrial scale has ranked first in the country for many years. It is of great practical significance to develop new starch products and expand the application fields of starch to promote the development of starch industry in our province. [0003] Diabetic nephropathy (DN) is one of the most common and serious complications of diabetes. In 2013, there were as many a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/308A23L7/109
CPCA23L7/109A23L31/00A23L33/10A23L33/16A23L33/22A23L33/24A23V2002/00A23V2200/00A23V2200/328A23V2250/15A23V2250/5118
Inventor 徐同成刘一鸣杜方岭邱斌宗爱珍陶海腾刘玮寇兴凯
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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