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

A technology for low-protein noodles and diabetic nephropathy, which is applied in the fields of application, function of food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of DN patients, such as the threat of blood sugar metabolism, the great difference in sensory quality, and the large cooking loss, etc., to achieve reduction In vivo oxidative stress level, expanding the application field of starch, and improving the effect of sensory quality

Active Publication Date: 2016-08-31
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 diabetic nephropathy patients and preparation method thereof

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Effect test

Embodiment 1

[0031] A special low-protein noodle for patients with diabetic nephropathy, the raw material weight ratio is as follows:

[0032] 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;

[0033] 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.

[0034] The preparation method is as follows:

[0035] (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;

[0036] (2) Dissolving sodium carboxymethylcellulose, carbonate and phosphate in water to obtain a solution;

[0037] (3) Mix the mixed powder with the solution, control the amount of water add...

Embodiment 2

[0039] A special low-protein noodle for patients with diabetic nephropathy, the raw material weight ratio is as follows:

[0040] 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;

[0041] 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.

[0042] The preparation method is as follows:

[0043] (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;

[0044] (2) Dissolving sodium carboxymethylcellulose, carbonate and phosphate in water to obtain a solution;

[0045] (3) Mix the mixed powder with the solution, control the amount of water added, make noodles, pr...

Embodiment 3

[0047] A special low-protein noodle for patients with diabetic nephropathy, the raw material weight ratio is as follows:

[0048] 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;

[0049] 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.

[0050] The preparation method is as follows:

[0051] (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;

[0052] (2) Dissolving sodium carboxymethylcellulose, carbonate and phosphate in water to obtain a solution;

[0053] (3) Mix the mixed powder with the solution, control th...

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Abstract

The present invention relates to the technical field of noodles, in particular to a special low-protein noodle for diabetic nephropathy patients: 0-30 parts of flour, 0-30 parts of α-modified starch, 40-100 parts of wheat starch, 1-8 parts of enoki mushroom powder or wheat bran powder , 0.1-0.3 parts of sodium carboxymethyl cellulose, 0.1-0.3 parts of carbonate, 0.01-0.08 parts of phosphate, 5-8 parts of medicinal and edible plant powder. The protein content of the product is less than 4g / 100g. According to the daily intake of 500g for diabetic nephropathy patients, the intake of non-high-quality protein is less than 20g, which meets their nutritional requirements; Glycemic index has a certain regulating effect on blood glucose metabolism in patients with diabetic nephropathy; adding medicinal and edible plant powder, using the antioxidant activity of polyphenols and other active substances in it, can reduce the level of oxidative stress in patients with diabetic nephropathy, which has a certain effect adjuvant therapy 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 as ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/21
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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