Low-protein noodles and making method thereof

Abstract

The invention discloses low-protein noodles and a making method thereof. The low-protein noodles comprise raw materials of 0-30 parts of wheat flour, 30-100 parts of edible starch, 0-30 parts of modified starch, 0-15 parts of konjac powder, 0.1-0.4 part of propylene glycol alginate, 0.1-0.3 part of sodium carbonate, 0.1-0.2 part of sodium polyacrylate, 0.05-0.08 part of sodium pyrophosphate, 0.02-0.05 part of sodium tripolyphosphate and 0.1-0.3 part of calcium carbonate. The protein content of the low-protein noodles is lower than 3g / 100g, based on the condition that patients suffering from achronic kidney disease take in 300 g of the low-protein noodles every day, enough calorie is guaranteed, besides, the intake of non-superior protein every day is smaller than 9g, enough space is provided for the intake of high-quality protein, and the nutrition structure of the patients suffering from the chronic kidney disease is comprehensively balanced. Besides, the low-protein noodles are similar to ordinary noodles in mouth feel, so that the compliance of the patients is greatly improved, the patients can insist on eating the low-protein noodles for a long term easily, and the low-proteinnoodles are an ideal staple food for the patients suffering from the chronic kidney disease.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a low-protein noodle and a preparation method thereof. Background technique [0002] In my country, chronic kidney disease has become the third largest chronic disease after hypertension and dyslipidemia. One in 10 Chinese adults suffers from chronic kidney disease. The high incidence rate is worrying. Patients with chronic kidney disease are prone to retention of metabolites, imbalance of water, electrolytes, acid-base balance, high Phosphorus, hyperkalemia and other complications, so for patients with chronic kidney disease, the daily protein intake should be strictly limited (20-60 grams). [0003] In daily dietary life, patients with chronic kidney disease must ensure adequate intake of calories while reducing the intake of non-high-quality protein in plants, thereby increasing the intake of high-quality and low-quality protein such as meat, fish, and eggs (high-qua...

AI Technical Summary

Problems solved by technology

[0006] However, in the processing of noodle products with wheat starch as the main raw material, after the starch removes the protein that enhances the processing performance of the dough, the resulting dough becomes loose and difficult to shape, and the sensory qualities such as elasticity and hardness of the produced noodles are greatly reduced , poor palatability, difficult to adhere to long-term consumption

Therefore, processing low-protein noodles and ensuring that the taste and flavor of noodles are close to ordinary noodles, which are easy for consumers to accept, are a production technical problem that limits the production of low-protein noodles at this stage.

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