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Low-protein starch paste easy in brewing and preparation method thereof

A low-protein, starch paste technology, applied in the field of food processing, can solve the problems that patients cannot eat for a long time, has not yet been discovered, and has poor taste after processing, and achieves the effects of being conducive to digestion, absorption and utilization, good physiological function, and good flavor.

Inactive Publication Date: 2016-05-11
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned low-protein noodles and low-protein steamed buns meet the protein intake requirements of some patients, they cannot be eaten for a long time due to the poor taste of these products.
In order to solve the above problems, this program provides a low-protein starch paste that is easy to brew and has health care functions, in order to meet the dietary nutritional needs and taste requirements of some kidney disease patients who control protein intake. Corn starch is used as raw material, and low-protein, easy-to-brew starch paste products are prepared by using the extruded and puffed generator in the multi-gradient physical field generator combined with ultrafine pulverization technology

Method used

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  • Low-protein starch paste easy in brewing and preparation method thereof
  • Low-protein starch paste easy in brewing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 45% of rice starch and 40% of corn starch that have passed through a 100-mesh sieve, and pour them into the solid feeder. While feeding, slowly add water from the water inlet to make the moisture content of the material 30%. Add the material to the multi-gradient physical In the extrusion and expansion generator in the field generator, the conditions are set as the extrusion temperature: the temperature of the first sleeve is 50°C, the temperature of the second sleeve is 100°C, and the temperature of the third sleeve is 180°C. The screw speed is 180r / min, the moisture content is 30%, and the feeding speed is 18kg / h. The extruded material is placed in a dryer and dried at 80°C until the moisture content reaches below 8%. Cool the dried sample , and then use a superfine pulverizer to pulverize for 30 minutes, pulverize until more than 95% of the samples can pass through a 200-300 mesh sieve, and the pulverized particle size is 18 microns. The superfine pulverized mat...

Embodiment 2

[0025] Weigh 50% of rice starch and 35% of corn starch that have passed through a 100-mesh sieve, and pour them into the solid feeder. While feeding, slowly add water from the water inlet to make the moisture content of the material 20%. Add the material to the multi-gradient physical In the extrusion and expansion generator in the field generator, the conditions are set as the extrusion temperature: the temperature of the first sleeve is 50°C, the temperature of the second sleeve is 110°C, and the temperature of the third sleeve is 190°C. The screw speed is 200r / min, the moisture content is 20%, and the feeding speed is 20kg / h. The extruded material is placed in a dryer and dried at 70°C until the moisture content is below 8%. Cool the dried sample , and then use a superfine pulverizer to pulverize for 30 minutes, pulverize until more than 95% of the samples can pass through a 200-300 mesh sieve, and the pulverized particle size is 18 microns. The superfine pulverized material...

Embodiment 3

[0027] Weigh 48% of rice starch and 37% of corn starch that have passed through a 100 mesh sieve, and pour them into the solid feeder. While feeding, slowly add water from the water inlet to make the moisture content of the material 25%. Add the material to the multi-gradient physical In the extrusion and expansion generator in the field generator, the conditions are set as the extrusion temperature: the temperature of the first sleeve is 50°C, the temperature of the second sleeve is 100°C, and the temperature of the third sleeve is 200°C. The screw speed is 220r / min, the moisture content is 25%, and the feeding speed is 24kg / h. The extruded material is placed in a dryer and dried at 70°C until the moisture content reaches below 8%. Cool the dried sample , and then use a superfine pulverizer to pulverize for 30 minutes until more than 95% of the samples can pass through a 200-300 mesh sieve, and the pulverized particle size is 18 microns. The superfine pulverized material is mi...

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Abstract

The invention relates to low-protein starch paste easy in brewing. The low-protein starch paste is mixed and prepared from, by weight percentage, 35-50% of rice starch, 30-45% of corn starch, 8-13% of soybean fiber powder and 4-7% of xylitol, wherein the rice starch and corn starch are the main raw materials, the soybean fiber powder, the xylitol and the like are auxiliary materials, and the auxiliary materials are added after the main raw materials are processed. A preparation method of the low-protein starch paste includes the steps of mixing and regulating, extruding, drying, superfine grinding, mixing and blending, and the like. The low-protein starch paste has the advantages that an extruding generator in multi-gradient physical-field generators is fully utilized and combined with the superfine grinding technology, the prepared low-protein starch paste can satisfy the protein intake requirement of a patient with kidney disease, and the low-protein starch paste is good in taste and edibility, high in digestion rate and utilization rate, and the like as compared with other low-protein food. In addition, compared with paste products with normal protein contents, the low-protein starch paste has the advantages that after the patient with the kidney disease eats the low-protein starch paste for a certain period of time, the urinary protein, serum creatinine and urea nitrogen contents of the patient are in a decreasing trend, the total serum protein and serum albumin contents of the patient are in an increasing trend, and the state of the kidney disease can be relieved.

Description

technical field [0001] The invention relates to an easy-to-reconstitute low-protein starch paste and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] At present, diet and nutritional therapy have been used as an important treatment for chronic kidney disease alone. For some patients with kidney disease, a large amount of protein absorption can interfere with and aggravate protein metabolism, thereby aggravating the condition, and low-protein diet can be used to limit the disease. Total protein intake delays or controls the progression of chronic renal failure. [0003] Today's low-protein diet is mainly made of noodles or steamed bread products processed from wheat starch, potato starch and other starches. A method for preparing low-protein noodles; the publication number is CN1799400A, which discloses a low-protein steamed bun made of wheat starch and a production method thereof. Although the above-mentioned ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/5118A23V2250/6422
Inventor 肖志刚刘春景解铁民王鹏许岩赵卓任海斌解梦汐
Owner SHENYANG NORMAL UNIV
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