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
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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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