Special low-protein potato full flour noodle for patients with diabetic nephropathy and preparation method thereof

A technology of potato whole powder and diabetic nephropathy, which is applied in the direction of food preparation, application, and the function of food ingredients, etc., can solve the problems of many additives, cumbersome production methods, and few varieties, and achieve time saving, low bar breakage rate, and rich nutrition Effect

Active Publication Date: 2015-12-16
民安(青岛)健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of fewer special medical staple foods for patients with diabetic nephropathy and the traditional production methods are cumbersom

Method used

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  • Special low-protein potato full flour noodle for patients with diabetic nephropathy and preparation method thereof
  • Special low-protein potato full flour noodle for patients with diabetic nephropathy and preparation method thereof
  • Special low-protein potato full flour noodle for patients with diabetic nephropathy and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] A special low-protein potato whole flour noodle for patients with diabetic nephropathy, the raw materials are:

[0036] 10 parts of whole potato flour, 15 parts of wheat flour, 5 parts of pregelatinized starch, 40 parts of potato starch, 26 parts of wheat starch, 20 parts of corn silk, 0.5 part of Chinese medicine extract.

[0037] The traditional Chinese medicine extract is obtained by adding 12 parts of black fungus and 8 parts of pomegranate seeds to 6 times the weight of edible alcohol, refluxing and extracting for 1.5 hours and then filtering.

[0038] The preparation method of described potato whole powder is as follows:

[0039] (1) After washing the potatoes, peel them by steam at a pressure of 5.5MPa, cut the peeled potatoes into 4-5mm slices, and immediately put the potato slices into 5vol% acetic acid containing a treatment agent;

[0040] The treatment agent is composed of 2 parts of monoglyceride citric acid and 0.5 part of clove essential oil; the amount ...

Embodiment 2

[0052] A special low-protein potato whole flour noodle for patients with diabetic nephropathy, the raw materials are:

[0053] 22 parts of whole potato flour, 10 parts of wheat flour, 7 parts of pregelatinized starch, 34 parts of potato starch, 30 parts of wheat starch, 26 parts of corn silk, 0.65 parts of Chinese medicine extract (same as Example 1).

[0054] The preparation method of described potato whole powder is as follows:

[0055] (1) After washing the potatoes, peel them by steam at a pressure of 5.5MPa, cut the peeled potatoes into 4-5mm slices, and immediately put the potato slices into 8vol% acetic acid containing a treatment agent;

[0056] The treatment agent is composed of 2.5 parts of monoglyceride citric acid and 0.3 parts of clove essential oil; the amount of treatment agent added per 1 kg of potatoes is 10 g;

[0057] (2) Pre-soak the potato slices for 18 minutes, take them out and cook them at 63°C for 12 minutes, then raise the temperature to 95°C and coo...

Embodiment 3

[0067] A special low-protein potato whole flour noodle for patients with diabetic nephropathy, the raw materials are:

[0068] 30 parts of whole potato flour, 20 parts of wheat flour, 10 parts of pregelatinized starch, 30 parts of potato starch, 20 parts of wheat starch, 30 parts of corn silk, 0.8 parts of Chinese medicine extract (same as Example 1).

[0069] The preparation method of described potato whole powder is as follows:

[0070] (1) After washing the potatoes, peel them by steam at a pressure of 5.5MPa, cut the peeled potatoes into 4-5mm slices, and immediately put the potato slices into 10vol% acetic acid containing a treatment agent;

[0071] The treatment agent is composed of 3 parts of monoglyceride citric acid and 0.4 part of clove essential oil; the amount of treatment agent added per 1 kg of potatoes is 10 g;

[0072] (2) Pre-soak the potato slices for 20 minutes, take them out and cook them at 65°C for 12 minutes, then raise the temperature to 95°C and cook ...

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Abstract

The present invention relates to a special low-protein potato full flour noodle for patients with diabetic nephropathy, and a preparation method thereof, belonging to the field of agricultural product processing. The noodle is composed of the following raw materials in parts by weight 10-30 parts of potato full flour, 10-20 parts of wheat flour, 5-10 parts of pre-gelatinized starch, 30-40 parts of potato starch, 20-30 parts of wheat starch, 20-30 parts of corn stigma, and 0.5-0.8 part of traditional Chinese medicine extract. The prepared noodle is high in forming rate, is low in cooking loss rate, is low in broken bar number, is good in noodle quality, and is good in palatability; the prepared noodle is suitable for a long-term consumption for patients with diabetic nephropathy, and is low in glycemic index. The low-protein potato full flour noodle is prepared by using a single screw extrusion technology, the technology process can be shortened, the time is saved, and the prepared noodle is good in quality.

Description

technical field [0001] The invention relates to low-protein potato whole flour noodles for diabetic nephropathy patients and a preparation method thereof, belonging to the field of agricultural product processing. Background technique [0002] In recent years, the number of patients with diabetic nephropathy in my country has been increasing. At present, there is no specific drug for the treatment of diabetic nephropathy, and drug treatment can only temporarily control the development of the disease, and treat the symptoms but not the root cause. Clinical studies have shown that diet therapy is an effective method to effectively control the disease and delay further damage to the kidneys. In order to achieve the effect of controlling the disease, the daily diet of diabetic nephropathy patients should not only ensure the daily energy intake, but also control the protein intake. In order to ensure the intake of high-quality protein such as meat and milk, the intake of vegetab...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/216A23L1/09A23L1/30A23L7/109A23L19/12
CPCA23V2002/00A23V2200/30A23V2200/328A23V2250/21
Inventor 杜方岭寇兴凯宗爱珍刘振华刘玮邱斌陶海腾徐同成
Owner 民安(青岛)健康科技有限公司
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