Flour and preparation method thereof

A flour and starch technology, applied in the field of food processing, can solve the problems of life-long pain, brain or nervous system damage, life-threatening and other problems of patients, and achieve the effect of improving compliance, good viscosity and easy molding

Inactive Publication Date: 2017-02-22
赤峰禾士营养食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If it is not treated in time, it will cause different degrees of damage to the brain or nervous system, and bring life-long pain or even life-threatening to the patient.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of flour in this embodiment, in parts by weight, the flour includes 60 parts of starch, 5 parts of pregelatinized starch, 0.1 part of cellulose, 5 parts of alginate, and 0.9 part of oil.

[0023] The total protein content contained in the starch and pregelatinized starch in this embodiment is less than 0.5%.

[0024] The starch in this embodiment is one or more of wheat starch, corn starch, potato starch and tapioca starch. The pre-gelatinized starch is one of pre-gelatinized wheat starch, pre-gelatinized corn starch, pre-gelatinized potato starch and pre-gelatinized tapioca starch or a mixture of several in any ratio.

[0025] The cellulose in this embodiment is at least one of sodium carboxymethylcellulose and hydroxypropylmethylcellulose, that is, sodium carboxymethylcellulose or hydroxypropylmethylcellulose can be used, or mixed in any ratio. sodium carboxymethylcellulose or hydroxypropylmethylcellulose. By adding sodium carboxymethyl cellulose or hydroxypr...

Embodiment 2

[0035] A kind of flour in this embodiment, in parts by weight, the flour includes 80 parts of starch, 15 parts of pregelatinized starch, 1 part of cellulose, 8 parts of alginate, 0.6 part of fat, and 0.05 part of additives.

[0036] The total protein content contained in the starch and pregelatinized starch in this embodiment is less than 0.5%.

[0037] The starch in this embodiment is one or more of wheat starch, corn starch, potato starch and tapioca starch. The pre-gelatinized starch is one of pre-gelatinized wheat starch, pre-gelatinized corn starch, pre-gelatinized potato starch and pre-gelatinized tapioca starch or a mixture of several in any ratio.

[0038] The cellulose in this embodiment is at least one of sodium carboxymethylcellulose and hydroxypropylmethylcellulose, that is, sodium carboxymethylcellulose or hydroxypropylmethylcellulose can be used, or mixed in any ratio. sodium carboxymethylcellulose or hydroxypropylmethylcellulose. By adding sodium carboxymethyl...

Embodiment 3

[0049] A kind of flour in this embodiment, in parts by weight, the flour includes 100 parts of starch, 20 parts of pregelatinized starch, 2 parts of cellulose, 20 parts of alginate, 1 part of fat, and 0.1 part of additives.

[0050] The total protein content contained in the starch and pregelatinized starch in this embodiment is less than 0.5%.

[0051] The starch in this embodiment is one or more of wheat starch, corn starch, potato starch and tapioca starch. The pre-gelatinized starch is one of pre-gelatinized wheat starch, pre-gelatinized corn starch, pre-gelatinized potato starch and pre-gelatinized tapioca starch or a mixture of several in any ratio.

[0052] The cellulose in this embodiment is at least one of sodium carboxymethylcellulose and hydroxypropylmethylcellulose, that is, sodium carboxymethylcellulose or hydroxypropylmethylcellulose can be used, or mixed in any ratio. sodium carboxymethylcellulose or hydroxypropylmethylcellulose. By adding sodium carboxymethyl...

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PUM

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Abstract

The invention relates to flour and a preparation method thereof. The flour is prepared from, by weight, 60-100 parts of starch, 5-20 parts of pregelatinized starch, 0.1-2 parts of cellulose, 5-20 parts of alginate, 0.9-1.5 parts of grease and 0-0.1 part of additives. The starch which is extremely low in protein content and free of adhesiveness, expansion and dissolution in cold water is taken as a main raw material of the flour and combined with the pregelatinized starch to prepare the low-protein flour, the flour meets dietary control requirements and has no difference with normal foods in taste and appearance, dietary compliance of patients is improved, essential vitamins and trace elements to growth and development of the patients can be replenished, and a basis is provided for long-term dietary therapy and control of patients suffering from phenylketonuria. The flour is also applicable to other crowds, such as patients suffering from kidney diseases, hepatic coma and the like, required to control protein intake due to the diseases.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a clinical low-protein therapeutic diet, in particular to a flour and a preparation method thereof. Background technique [0002] Phenylketonuria (PKU) is an inborn error of metabolism caused by deficiency of phenylalanine hydroxylase or its coenzyme tetrahydrobiopterin in the liver. If it is not treated in time, it will cause different degrees of damage to the brain or nervous system, and bring life-long pain or even life-threatening to the patient. According to statistics, the incidence of phenylketonuria in my country is about 1 / 10,000, and there are about 120,000 patients. At present, the treatment of PKU is mostly based on diet, limiting the intake of phenylalanine in patients can effectively control the development of the disease. Therefore, PKU patients need to reduce protein intake. [0003] Kidney disease is a kind of disease that seriously endangers human hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/256A23L29/262A23L33/15A23L33/16A23L29/00A23L33/20
CPCA23V2002/00A23V2250/7042A23V2250/7056A23V2250/7046A23V2250/7044A23V2250/1592A23V2250/1642A23V2250/5026A23V2250/5118A23V2250/5108A23V2200/30
Inventor 曾珍赵一楠唐雅男孙洪峰
Owner 赤峰禾士营养食品科技有限公司
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