Nutrition biscuit processing method

A processing method and biscuit technology, which is applied in the field of nutritional biscuit processing, can solve the problems of affecting the prognosis of patients, the execution of diet and doctor's orders is not optimistic, and the degree of mastery is not high, so as to improve kidney function, improve intestinal flora, and improve human immunity. Effect

Inactive Publication Date: 2016-12-07
武汉好多多生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, according to the survey, at present, CKD patients do not have a high degree of mastery of dietary knowledge for kidney disease, which leads to unoptimistic implementation of dietary doctor's orders, which further affects the prognosis of patients

Method used

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  • Nutrition biscuit processing method

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Effect test

Embodiment 1

[0023] Embodiment 1: the processing method of nutrition biscuit

[0024] (1) Preparation of low protein-low phosphorus rice flour:

[0025] Use rice as raw material, wash it with water first, grind it into rice milk, then add alkaline protease to the rice milk for proteolysis treatment, wherein the amount of alkaline protease is 0.2% of the mass of rice milk, reaction pH: 9.5, temperature: 20°C , time: 5h, add Lactobacillus delbrueckii (L.delbrueckii) after proteolysis treatment, and Streptococcus thermophilic streptococcus (S.thermophilus) joint fermentation, Lactobacillus delbrueckii (L.delbrueckii) ) and S.thermophilus (S.thermophilus) in parts by weight ratio of 1:10 to make lactic acid starter, the amount of lactic acid starter is 0.2% of the mass of rice milk, reaction pH: 7.0, temperature: 35°C, Time: 3 hours, then centrifuge the rice milk after protein hydrolysis, wash with water, and dry to obtain deproteinized and dephosphorized rice flour.

[0026] (2) Preparation...

Embodiment 2

[0032] Embodiment 2: the processing method of nutrition biscuit

[0033] (1) Preparation of low protein-low phosphorus flour:

[0034] Using wheat as raw material, first wash with water, grind into wheat pulp, then add bromelain to the wheat pulp for proteolysis treatment, the dosage of bromelain is 1% of the mass of wheat pulp, reaction pH: 6.0, temperature: 50°C, time: 1h, add Lactobacillus delbrueckii (L.delbrueckii) of the genus Lactobacillus after proteolysis treatment, and Streptococcus thermophilus (S.thermophilus) of the genus Streptococcus for joint fermentation, Lactobacillus delbrueckii (L.delbrueckii) and Streptococcus thermogalactiae (S.thermophilus) made a lactic acid starter with a weight ratio of 10:1. The dosage of the lactic acid starter was 0.2% of the mass of the rice milk. The reaction pH: 5.0, temperature: 42°C, time: 1h, Then the wheat pulp after protein hydrolysis is centrifuged, washed with water, and dried to obtain low-protein-low-phosphorus flour. ...

Embodiment 3

[0041] The processing method of embodiment 3 nutritional biscuits

[0042] (1) Preparation of low-protein-low-phosphorus rice flour and low-protein-low-phosphorus flour:

[0043] The preparation of low-protein-low-phosphorus rice flour uses rice as raw material, first washes with water, and sterilizes with ozone water with an ozone concentration of 3mg / L at 15°C for 30 minutes, washes, grinds into rice milk, and then adds alkaline protease and The compound protease of papain is used for proteolysis treatment, the weight ratio of alkaline protease and papain is 1:2, the dosage of compound protease is 0.5% of the mass of rice milk, reaction pH: 7.0, temperature: 60°C, time: 2.5h After proteolysis treatment, add Pediococcus lactic acid Pediococcus (P.acidilactic), Lactobacillus acidophilus Lactobacillus (L.acido phlus) and Leuconostoc enterococci subspecies creamy subspecies for joint fermentation, the ratio of the three parts by weight Respectively 10:1:10, the total dosage of ...

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Abstract

The invention discloses a nutrition biscuit processing method comprising the following steps: preparing the following raw materials by weight parts: low protein-low phosphorous rice flour and / or low protein-low phosphorous wheat flour 60-100 parts, lactalbumin 2-10 parts, egg white protein peptide powder 2-10 parts, fish flesh protein powder 1-10 parts, white sugar 3-15 parts, dietary fiber 1-20 parts, fruit and vegetable powder 0.5-5 parts, Prebiotics 0.5-5 parts, edible and medicinal accessory 0.5-5 parts, grease 2-15 parts, ammonium bicarbonate 0.2-1.5 parts, and water 10-20 parts; evenly mixing said raw materials; mixing powders, rolling, shaping, baking and cooling so as to prepare the nutrition biscuit. The nutrition biscuit is suitable for Chronic Kidney Disease patients to eat; the egg white protein peptide powder and the fish flesh protein powder high-quality protein can satisfy nutrition demands of Chronic Kidney Disease patients; the Prebiotics is added; kidney protective edible and medicinal accessory, fruit and vegetable powder, and dietary fiber are added so as to adjust human body metabolism, and thus keeping nephrosis patient healthy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing nutritional biscuits. Background technique [0002] At present, the biscuits on the market are mainly processed by grinding rice into powder. Since the protein content in polished rice is as high as 5% to 9%, the protein in it is not high-quality protein. This type of protein is not suitable for kidney disease patients. Protein in plants It will increase the blood flow and pressure of the glomerulus and increase the burden on the kidneys, especially not suitable for patients with chronic kidney disease. [0003] Chronic kidney disease (English full name: Chronic Kidney Disease, abbreviation: CKD) is a common disease that seriously endangers human health and life, and its prevalence is increasing year by year. The overall prevalence of CKD in China is 10.8%. Therefore, strengthening and improving the prevention and treatment of CKD has become a pub...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34A21D2/36A21D2/26A21D8/04
CPCA21D2/34A21D2/261A21D2/262A21D2/36A21D8/045A21D8/047
Inventor 刘良忠李萍刘闪余芬
Owner 武汉好多多生物科技有限公司
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