Special steamed bun for diabetic nephropathy and making method thereof

A technology for diabetic nephropathy and steamed bread, which is applied in the field of special steamed bread for diabetic nephropathy and its production, can solve the problems of high heating viscosity, small specific volume of steamed bread, and excessive addition of pregelatinized starch, and achieves the effect of controlling blood sugar and low GI

Inactive Publication Date: 2014-12-10
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

At present, simply adding pregelatinized starch such as α-starch instead of gluten to starch steamed bread solves the problem of enhancing the elasticity and extensibility of the dough; but α-starch cannot replace the function of gluten to form a network structure

Method used

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  • Special steamed bun for diabetic nephropathy and making method thereof
  • Special steamed bun for diabetic nephropathy and making method thereof
  • Special steamed bun for diabetic nephropathy and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Prepare raw materials according to the following ratio: 10% wheat flour, 60% starch, 2% α-starch, 3% resistant starch, 0.2% yeast, 2% soluble dietary fiber, 0.0002% fungal α-amylase, water margin;

[0037] The starch is potato starch, and the resistant starch is high amylose corn starch; the α-starch is potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac dietary fiber and Pectin is mixed according to 1:1:1:1;

[0038] (2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

[0039] (3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

[0040] (4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

[0041] (5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

[0042] (6) Put the steamed bun base into ...

Embodiment 2

[0044] (1) Prepare raw materials according to the following ratio: 10% wheat flour, 50% starch, 6% α-starch, 6% resistant starch, 0.4% yeast, 6% soluble dietary fiber, 0.0005% fungal α-amylase, water margin;

[0045] The starch is potato starch, and the resistant starch is high amylose corn starch; the α-starch is potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac dietary fiber and Pectin is mixed according to 1:1:1:1;

[0046](2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

[0047] (3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

[0048] (4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

[0049] (5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

[0050] (6) Put the steamed bun base into the...

Embodiment 3

[0052] (1) Prepare raw materials according to the following ratio: 15% wheat flour, 40% starch, 8% α-starch, 10% resistant starch, 0.2% yeast, 6% soluble dietary fiber, 0.0005% fungal α-amylase, water margin;

[0053] The starch is potato starch, and the resistant starch is high amylose corn starch; the α-starch is potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac dietary fiber and Pectin is mixed according to 1:1:1:1;

[0054] (2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

[0055] (3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

[0056] (4) Put the reconciled dough into the proofing box for 60 minutes, and the proofing temperature is 32°C;

[0057] (5) The dough is put into the steamed bun machine to form, and the steamed bun blank is obtained;

[0058] (6) Put the steamed bun base i...

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Abstract

The invention relates to a special steamed bun for diabetic nephropathy and a making method thereof, belonging to the technical field of clinical nutrition foods. The steamed bun disclosed by the invention is made from wheat meal, starch, alpha-starch, resistant starch, yeast, soluble dietary fibers and fungus alpha-amylase. The content of protein in the steamed bun is below 2.2%. Compared with an existing starch steamed bun, the special steamed bun has the advantages of large specific volume, small viscosity and good elasticity; the sensory evaluation on the quality of the special steamed bun is similar to that of a commercially available steamed bun. In addition, according to the special steamed bun, the problems that a dough is not easy to ferment, and is poor in extensibility, poor in elasticity and easy to break, and insufficient in hardness and water holding capacity in a making process of an existing starch steamed bun are solved.

Description

technical field [0001] The invention relates to a steamed bun specially used for diabetic nephropathy and a production method thereof, belonging to the technical field of clinical nutrition food. Background technique [0002] Diabetic nephropathy (DN) is one of the most serious and common chronic complications of diabetes mellitus (DM). DN is a lifelong kidney disease characterized by glomerulosclerosis induced by diabetes and is the leading cause of death in diabetic patients. reason. A large number of clinical studies have proved that diet therapy is a necessary condition for curing early kidney damage, and it is also an effective means to delay the development of diabetic nephropathy in the middle and late stages. Diet therapy is very important for the correction of renal function and blood sugar control in diabetic patients. In order to ensure daily high-quality protein intake, removing or reducing non-high-quality protein in staple food is the basis and key to contr...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/308A23L7/10
CPCA23L7/107A23L33/21A23V2002/00A23V2200/328A23V2200/30A23V2250/5042A23V2250/5062A23V2250/5066A23V2250/5072A23V2250/5104A23V2250/5112A23V2250/5118
Inventor 邱斌杜方岭徐同成刘丽娜陶海腾刘玮宗爱珍
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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