Preparation method of special vermicelli for nephropathy patients

A vermicelli and patient technology, which is applied in the field of vermicelli preparation for kidney disease patients, can solve the problems of weak dough strength, poor taste, and inability to make vermicelli, and achieve the effect of promoting physical health

Active Publication Date: 2015-02-25
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +2
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The suitable protein content of Chinese noodles is about 12-14%. If the protein content is too low, the strength of the dough will be too weak, and it will be easily broken during drying, packaging and transportation. Strips, and poor taste, lack of toughness and elasticity
And the gluten-free flour after removing the gluten protein can't make qualified noodles, nor can it be made into vermicelli.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of special vermicelli for nephropathy patients
  • Preparation method of special vermicelli for nephropathy patients

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Pour the gluten-free flour into the mixer, add the natural texture improver in a ratio of 5% of the total weight of the gluten-free flour, and stir evenly; the natural texture improver consists of soybean oligosaccharides, xylooligosaccharides, and mung bean polysaccharides and yam polysaccharide, the weight ratio of soybean oligosaccharide, xylo-oligosaccharide, mung bean polysaccharide and yam polysaccharide is 1.5:1.0:2.5:2.0; both soybean oligosaccharide and xylo-oligosaccharide can be purchased from the market. The mung bean polysaccharide and yam polysaccharide can be purchased from the market, or can be prepared by the method of mung bean polysaccharide and yam polysaccharide in the prior art.

[0019] (2) Add drinking water once into the mixed material in proportion to 40% of the total weight of the material, and stir evenly;

[0020] (3) Preheat the rice noodle machine to 85°C first, then add the mixed materials, control the screw speed to 600r / min, and the...

Embodiment 2

[0038] (1) Pour the gluten-free flour into the mixer, add the natural texture improver in a ratio of 3% of the total weight of the gluten-free flour, and stir evenly; the natural texture improver consists of soybean oligosaccharides, xylooligosaccharides, and mung bean polysaccharides Composed with yam polysaccharide, the weight ratio of soybean oligosaccharide, xylooligosaccharide, mung bean polysaccharide and yam polysaccharide is 2.0:0.5:3.5:2.5;

[0039] (2) Add drinking water once into the mixed material in a ratio of 35% of the total weight of the material, and stir evenly;

[0040] (3) Preheat the rice noodle machine to 80°C, then add the mixed materials, control the screw speed to 500r / min, the hole diameter of the extruder is 0.8mm, and cut the extruded vermicelli every 15cm.

Embodiment 3

[0042] (1) Pour the gluten-free flour into the mixer, add the natural texture improver in the proportion of 8% of the gluten-free flour, and stir evenly; the natural texture improver consists of soybean oligosaccharides, xylooligosaccharides, and mung bean polysaccharides Composed with yam polysaccharide, the weight ratio of soybean oligosaccharide, xylo-oligosaccharide, mung bean polysaccharide and yam polysaccharide is 2.5:1.5:3.0:3.0;

[0043] (2) Add drinking water to the mixed material at a rate of 45% of the total weight of the material, and stir evenly;

[0044] (3) Preheat the rice noodle machine to 90°C, then add the mixed materials, control the screw speed to 700r / min, the hole diameter of the extruder is 1.2mm, and cut the extruded vermicelli every 15cm.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of special vermicelli for nephropathy patients. The method comprises the following steps: (1) pouring gluten-free flour into a mixing machine, adding a natural texture modifier according to 2-8% of the total weight of the gluten-free flour, and stirring evenly; (2) adding drinking water according to 45% of the total weight of the mixed material and stirring evenly; and (3) adding the mixed material into a rice vermicelli machine, and cutting the extruded vermicelli in to length of 15cm. The invention for the first time used gluten-free flour to prepare vermicelli; compared with the traditional vermicelli, the vermicelli provided by the invention has the characteristics of no protein, especially meets the needs of nephropathy patients, and facilitates the quality control on the intake protein and healthy nutrition by the patients, so as to improve body health.

Description

technical field [0001] The invention relates to a method for preparing vermicelli, in particular to a method for preparing vermicelli suitable for kidney disease patients. Background technique [0002] Vermicelli is a traditional delicacy in my country, which has a long production history and a broad consumer market in China. The raw materials that can be used for vermicelli processing in my country are very rich, mainly including beans, grains, potatoes and other raw materials. Among them, rice vermicelli and sweet potato vermicelli have relatively large output, and other types of vermicelli have less output due to the small output of raw materials and relatively high prices. Flour is made from wheat, and gluten-free flour is made from flour with the protein removed. Because of its high viscosity and transparency, gluten-free flour is mainly used to make pastry or pastry noodles in Chinese style, such as shrimp dumplings in Cantonese-style dim sum, as well as noodles for ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/29A23L29/30
CPCA23V2002/00A23V2200/30A23V2200/228A23V2250/28A23V2250/51A23V2250/638
Inventor 唐小俊张名位魏振承张雁张瑞芬邓媛元池建伟李健雄刘磊遆慧慧马永轩
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap