Low protein self-raising flour and preparation method thereof

A low-protein, self-rising powder technology, used in food ingredients as emulsifiers, food ingredients as thickeners, and food ingredients as taste improvers, etc., can solve problems such as life-threatening, brain or nervous system damage, and life-long suffering for patients , to maintain a healthy state, improve compliance, taste and appearance

Inactive Publication Date: 2017-03-29
赤峰赛佰诺医药科技有限公司
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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

preparation example Construction

[0049] A method for preparing low-protein self-raising flour, comprising the following steps of mixing components together to prepare low-protein self-raising flour. Specifically, the following operations can be adopted: uniformly mix pregelatinized starch, cellulose, alginate, cream of tartar, sodium bicarbonate, vitamins and trace elements to obtain a mixture; add starch to the mixture and mix uniformly. Using the above operation method can facilitate mixing.

[0050] A low-protein food, which contains the above-mentioned low-protein self-rising flour. The low-protein self-raising flour of the present invention can be processed into various foods by traditional methods (such as: boiling, steaming, baking, frying, etc.), such as: steamed buns, steamed buns, rolls, cakes, buns, bread, cakes or biscuits and many more.

Embodiment 1

[0053] A low-protein self-raising flour includes: 77 kg of wheat starch, 12 kg of pregelatinized potato starch, 1.0 kg of sodium carboxymethyl cellulose, 1.0 kg of hydroxypropyl methyl cellulose, 3 kg of sodium alginate, and 2 kg of cream of tartar , 1 kg of sodium bicarbonate, and 0.01 kg of nutritional additives.

[0054] In the low-protein self-rising flour, the total protein content of the starch and the pregelatinized starch is 0.2%.

[0055] Nutritional supplements for vitamin B 1 , Vitamin B 2 , a blend of niacin, folic acid, ferrous gluconate, and zinc gluconate. Vitamin B 1 , Vitamin B 2 The mass ratio of niacin, folic acid, ferrous gluconate and zinc gluconate is 4:5:49:23:190:215.

[0056] Add the mixture of pre-gelatinized potato starch, cellulose, alginate, cream of tartar, sodium bicarbonate, vitamins and trace elements in the above formula into the mixer, and mix for 15 minutes at room temperature with a speed of 5 r / min Then add the wheat starch and the m...

Embodiment 2

[0058] A low-protein self-raising flour includes: 82 kg of potato starch, 12 kg of pregelatinized potato starch, 1.0 kg of sodium carboxymethyl cellulose, 1.0 kg of hydroxypropyl methyl cellulose, 5 kg of sodium alginate, and 2 kg of cream of tartar , 1 kg of sodium bicarbonate, and 0.01 kg of nutritional additives.

[0059] In the low-protein self-rising flour, the total protein content of the starch and the pregelatinized starch is 0.2%.

[0060] Nutritional supplements for vitamin B 1 , Vitamin B 2 , a blend of niacin, folic acid, ferrous gluconate, and zinc gluconate. Vitamin B 1 , Vitamin B 2 The mass ratio of niacin, folic acid, ferrous gluconate and zinc gluconate is 4:5:49:23:190:215.

[0061] Add the mixture of pregelatinized potato starch, sodium carboxymethylcellulose, hydroxypropylmethylcellulose, sodium alginate, cream of tartar, sodium bicarbonate, vitamins and trace elements in the blender in the amount of the above formula, and , the rotation speed is 5r / ...

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PUM

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Abstract

The invention provides low protein self-raising flour and a preparation method thereof. The low protein self-raising flour comprises, by weight, 60-100 parts of starch, 5-20 parts of pregelatinized starch, 0.1-2.0 parts of cellulose, 0-10 parts of alginate, 1-10 parts of cream of tartar, 0.1-5 parts of sodium bicarbonate and 0-0.1 part of nutrition additives. When the low protein self-raising flour is prepared, all components are mixed together. The low protein self-raising flour and the preparation method thereof have the advantages that the protein content is extremely low, operability is good, and prepared foods are flexible and good in taste. The low protein self-raising flour is particularly suitable for crowds who need to seriously control protein intake, such as nephritic patients and patients of amino acid metabolic disturbance diseases (such as phenylketonuria and methylmalonic academia).

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-protein self-raising flour and a preparation method thereof. Background technique [0002] The staple food products currently on the market are generally based on rice noodles, which cannot meet the needs of both low protein and nutrition at the same time. For some people with special needs, the demand for low protein is even stronger. The following is a specific introduction to phenylketonuria (PKU) and kidney disease. [0003] 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,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125A23L29/00A23L33/15A23L33/16
CPCA23V2002/00A23V2200/30A23V2250/5118A23V2250/51082A23V2250/5026A23V2250/1614A23V2250/7042A23V2250/7044A23V2250/7046A23V2250/7056A23V2250/1592A23V2250/1642A23V2200/14A23V2200/242A23V2200/222
Inventor 曾珍孙洪峰张龙
Owner 赤峰赛佰诺医药科技有限公司
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