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Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof

A technology for diabetic nephropathy and low protein, applied in the application, function of food ingredients, food ingredients containing yeast, etc., can solve the problems of single type of diet and easy cracking of nests, so as to improve nutritional value, reduce bitterness and reduce cracking. Effect

Inactive Publication Date: 2016-03-02
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

[0005] In order to solve the problems in the prior art that patients with diabetic nephropathy have a single type of diet and the cornbread is easy to crack, the present invention provides a low-protein sorghum cornbread suitable for diabetic nephropathy patients.

Method used

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  • Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof
  • Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof
  • Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing low-protein sorghum steamed bread, comprising the following steps:

[0031] (1) Weigh 10 parts of sorghum flour (400 mesh), 20 parts of corn flour (600 mesh), 5 parts of maitake pollen, 10 parts of wheat flour, 8 parts of wheat starch, 10 parts of α-starch, 10 parts of amylose, 30 parts of potato starch, 0.8 part of baking powder, 0.5 part of improver, and stir evenly to obtain low-protein sorghum steamed bun formula powder;

[0032] The improving agent is composed of 3 parts of vitamin C, 2 parts of calcium sulfate, 0.3 part of glucose oxidase, 0.2 part of hemicellulase, 0.2 part of xylanase, and 0.1 part of α-amylase;

[0033] (2) Weigh 0.6 parts of dry yeast and dissolve it in warm water at 30°C to make a yeast solution, and keep it warm for 15 minutes to activate the yeast solution;

[0034] (3) Take the mixed low-protein sorghum steamed bun formula powder, add water whose mass is 50% of the total formula powder, 1 part of medicinal and edibl...

Embodiment 2

[0041] A method for preparing low-protein sorghum steamed bread, comprising the following steps:

[0042] (1) Weigh 16 parts of sorghum flour (500 mesh), 17 parts of corn flour (400 mesh), 10 parts of maitake pollen, 7 parts of wheat flour, 10 parts of wheat starch, 5 parts of α-starch, 13 parts of amylose, 50 parts of potato starch, 1.2 parts of baking powder, and 0.4 parts of improving agent (composition is the same as in Example 1), and after being stirred evenly, low-protein sorghum steamed bun formula powder is obtained;

[0043](2) Weigh 0.4 parts of dry yeast and dissolve it in warm water at 38°C to make a yeast solution, and keep it warm for 10 minutes to activate the yeast solution;

[0044] (3) Take the mixed low-protein sorghum corn-bread formula powder, add water whose mass is 53% of the total formula powder, 1.5 parts of medicinal and edible plant composition (the preparation method is the same as in Example 1) and activated yeast solution, and use and The dough ...

Embodiment 3

[0047] A method for preparing low-protein sorghum steamed bread, comprising the following steps:

[0048] (1) Weigh 20 parts of sorghum flour (600 mesh), 10 parts of corn flour (500 mesh), 10 parts of maitake pollen, 5 parts of wheat flour, 5 parts of wheat starch, 8 parts of α-starch, 15 parts of amylose, 41 parts of potato starch, 1.0 part of baking powder, 0.3 part of improving agent (composition is the same as in Example 1), and after being stirred evenly, low-protein sorghum steamed bun formula powder is obtained;

[0049] (2) Weigh 0.5 parts of dry yeast and dissolve it in warm water at 35°C to make a yeast solution, and keep it warm for 20 minutes to activate the yeast solution;

[0050] (3) Take the mixed low-protein sorghum steamed bread formula powder, add water whose mass is 55% of the total formula powder, 2 parts of medicinal and edible plant compositions (the preparation method is the same as in Example 1) and activated yeast solution, and use and The dough is s...

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Abstract

The invention relates to low-protein steamed sorghum bread applicable to a diabetic nephropathy patient and a making method thereof, and belongs to the field of agricultural product processing. The low-protein steamed sorghum bread is made of, by weight, 10-20 parts of sorghum flour, 10-20 parts of corn flour, 5-10 parts of grifola frondosa powder, 5-10 parts of wheat flour, 5-10 parts of wheat starch, 5-10 parts of alpha-starch, 10-15 parts of amylase, 30-50 parts of potato starch, 0.8-1.2 parts of baking powder, 0.3-0.5 part of a modifying agent, 1-2 parts of a medicinal and edible plant combination and 0.4-0.6 part of dry yeast. The obtained low-protein steamed sorghum bread is low in protein content and glycemic index, soft in taste, good in palatability, high in yield and high in nutrition and health care value.

Description

technical field [0001] The invention relates to a cornbread, in particular to a low-protein sorghum cornbread suitable 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...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/10A23L33/105
CPCA23V2002/00A23V2200/328A23V2200/32A23V2200/324A23V2200/30A23V2250/032A23V2250/1578A23V2250/5118A23V2250/76A23V2250/708A23V2250/21
Inventor 徐同成寇兴凯杜方岭邱斌宗爱珍贾敏刘玮刘丽娜陶海腾刘振华
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI