Low-protein noodles and preparation method thereof

A low-protein noodle and protein technology, which is applied in food preparation, oligosaccharide-containing food ingredients, and food ingredients as thickeners, etc., can solve the problem of not taking care of the digestive function of people with kidney disease, high equipment and site requirements, and hard taste of finished products To achieve the effect of inhibiting the growth of harmful bacteria, improving the proportion of microbial populations, and making it easier to absorb

Inactive Publication Date: 2015-03-11
中恩(天津)营养科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The above two production methods use corn starch as raw material and are processed through high temperature and high pressure. Not only do they have high requirements for equipment and space, but also consume a lot of energy. In addition, the taste of the finished product is hard, bland, and closer to vermicelli, which is not easy to digest. Did not take care of the digestive function of people with kidney disease

Method used

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  • Low-protein noodles and preparation method thereof
  • Low-protein noodles and preparation method thereof

Examples

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Effect test

Embodiment 1

[0034] A low-protein noodle, mainly composed of edible starch, pregelatinized starch (α-starch), wheat flour and thickening polysaccharide, in parts by weight of 65 parts of edible starch, 25 parts of pregelatinized starch, 18 parts of wheat flour, 4 parts of thickening polysaccharide, wherein, described edible starch is rice starch, and the protein weight content in this rice starch is 0.5%; Described wheat flour is medium gluten wheat flour; Described pregelatinized starch is potato pregelatinized starch (spray-dried prepared by method); the thickening polysaccharide is compounded by guar gum and pectin with a mass ratio of 1:1.

[0035] A kind of preparation method of low-protein noodles, concrete steps are as follows:

[0036] (1) Mixing powder: placing each raw material of the described low-protein noodles of formula quantity in the powder mixing machine, and pre-mixing for 6 minutes to obtain mixed powder;

[0037] (2) Kneading dough: place the mixed powder obtained in ...

Embodiment 2

[0044]A low-protein noodle, mainly composed of edible starch, pregelatinized starch (α-starch), wheat flour and thickening polysaccharide, in parts by weight of 50 parts of edible starch, 40 parts of pregelatinized starch, 30 parts of wheat flour, 1 part of thickening polysaccharide, wherein, described edible starch is cornstarch, and the protein weight content in this cornstarch is 0.3%; Described wheat flour is low gluten wheat flour; Described pregelatinized starch is cassava pregelatinized starch (roller prepared by method); the thickening polysaccharide is compounded by guar gum and pectin with a mass ratio of 1:1.

[0045] A kind of preparation method of low-protein noodles, concrete steps are as follows:

[0046] (1) Powder mixing: place each raw material of the described low-protein noodles of formula quantity in the powder mixing machine, and pre-mix for 8 minutes to obtain mixed powder;

[0047] (2) Kneading dough: place the mixed powder obtained in step (1) in a va...

Embodiment 3

[0054] A low-protein noodle, mainly composed of edible starch, pregelatinized starch (α-starch), wheat flour and thickening polysaccharide, in parts by weight 80 parts of edible starch, 10 parts of pregelatinized starch, 1 part of wheat flour, 10 parts of thickening polysaccharide, wherein, described edible starch is tapioca starch, and the protein weight content in this tapioca starch is 0.6%; Described wheat flour is high-gluten wheat flour; Described pregelatinized starch is potato pregelatinized starch (extruded prepared by pressing); the thickening polysaccharide is compounded by guar gum and pectin with a mass ratio of 1:1.

[0055] A kind of preparation method of low-protein noodles, concrete steps are as follows:

[0056] (1) Powder mixing: each raw material of the described low-protein noodles of formula quantity is placed in the powder mixing machine, pre-mixed for 5 minutes to obtain mixed powder;

[0057] (2) Kneading dough: place the mixed powder obtained in step...

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Abstract

The invention provides low-protein noodles and a preparation method thereof. The noodles comprises the following components in parts by weight: 50-80 parts of edible starch, 10-40 parts of pregelatinized starch, 1-30 parts of wheat powder and 1-10 parts of viscosity-enhanced polysaccharide, wherein the edible starch is one or multiple of wheat starch, corn starch, potato starch, rice starch and cassava starch; the protein content of the edible starch is 0.3-0.6 percent; the wheat powder is low-gluten wheat powder, intermediate-gluten wheat powder and high-gluten wheat powder; the pregelatinized starch is potato pregelatinized starch or cassava pregelatinized starch; the viscosity-enhanced polysaccharide is formed by compounding guar gum and pectin according to the mass ratio of 1 to 1. The noodles are prepared by performing powder mixing, flouring, curing, forming, cold-air drying, hot-air drying and air cooling and can be used for inhibiting generation of necrotic substances in the intestinal tract and growth of harmful germs, promoting intestinal and stomach peristalsis and enhancing the intestines and stomach digestive function.

Description

technical field [0001] The invention relates to a noodle and a preparation method thereof, in particular to a low-protein noodle and a preparation method thereof. Background technique [0002] In recent years, with the continuous enrichment of dietary life and the continuous improvement of food quality, people's intake of nutrients is far greater than the actual demand of the body, and excessive intake of nutrients has become one of the important reasons for inducing adult diseases. [0003] Chronic renal failure (CRF) refers to chronic progressive renal parenchymal damage caused by various reasons, resulting in obvious atrophy of the kidneys, unable to maintain basic functions, clinical manifestations of retention of metabolites, imbalance of water, electrolytes, and acid-base balance, and involvement of various systems in the body The main clinical syndrome. For patients with chronic renal failure, in the daily diet, while the patient must consume sufficient calories, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/308A23L29/212A23L29/30A23L33/21
CPCA23L7/109A23L29/30A23V2002/00A23V2250/5118A23V2250/51A23V2250/28A23V2200/242A23V2200/3202
Inventor 吴乐斌刘汉民张进城
Owner 中恩(天津)营养科技有限公司
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